16 Easy Boneless Chicken Thigh Recipes

Juicy, versatile, and weeknight-friendly

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published July 10, 2025
Devan Grimsrud
Overhead view of a blue dutch oven and small white bowl of tuscan-style chicken thighs recipe

Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

While I can't say for sure, I'm pretty confident that whoever coined the phrase "Winner, winner, chicken dinner" was eating boneless chicken thighs. Why? They're an incredibly versatile cut that's not only more moist and flavorful than chicken breasts, but also faster to cook and much more difficult to overcook.

Here are some of my favorite weeknight friendly recipes using boneless chicken thighs that can be made in anywhere from 20 to about 60 minutes. In addition, I've included a couple of slow cooker recipes that take longer but have a short prep time. Enjoy!

  • Instant Pot Chicken Tortilla Soup

    A white bowl of pressure cooker tortilla soup with a spoon and grey patterned linen napkin to the left. The top right corner has a partial view of a second bowl of the same soup.

    Simply Recipes / Coco Morante

    "While the soup is cooking under pressure, you can get your toppings ready—slice up avocado, chop cilantro, and get your tortilla strips nice and crispy. Traditionally, they’re fried, but I find it easier (and less greasy) to bake them in the oven, toaster oven, or air fryer."—Coco Morante, Recipe Developer

  • Yasmin Fahr's Chicken Thighs with Chili Crisp

    Chicken thighs with chili crisp

    Matt Russell

    "Serve it with Miso-Coconut Rice with Greens (found on page 48 of "Cook Simply, Live Fully"), plain rice, or greens you have on hand."—Yasmin Fahr, Recipe Developer

  • Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)

    Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl) in a Microwavable Dish Surrounded by a Small Plate With Cooked Rice and a Small Plate of Kimchi

    Simply Recipes / Frank Tiu

    "Oyakodon means “mother and child bowl” in Japanese, a sweet nod to the chicken and eggs in the recipe. It’s a popular rice bowl served at restaurants and at home. "—Myo Quinn, Former Associate Editorial Director

  • Baked Chicken Marinara

    A casserole dish with baked chicken marinara, ready to eat

    Simply Recipes / Elise Bauer

    "This baked chicken marinara dish is my mother's version of chicken parmesan, in that chicken pieces, are breaded, fried, smothered with sauce, topped with Mozzarella, and baked."—Elise Bauer, Founder

    Continue to 5 of 16 below

  • Yotam Ottolenghi's Chicken and Spaghetti

    chicken and noodles

    Simply Recipes / Mark Beahm

    "The recipe is laid out to help you multitask. Prep the onion and garlic while the chicken browns and make the breadcrumbs, wipe your countertops, and wash the cutting board while the chicken and pasta cook. By the time you serve dinner—in under one hour—your kitchen will be spanking clean."—Devan Grimsrud, Recipe Developer

  • Chicken and Broccoli Pasta

    Bowl of Chicken and Broccoli Pasta Next to a Kitchen Towel and a Small Bowl of Cheese

    Simply Recipes / Mihaela Kozaric Sebrek

    "The one thing you don’t want to swap out is the white wine. While it might not seem like a key ingredient here, the wine forms the base of the sauce and gives it a rich but subtle flavor. Without it, the garlic and lemon will taste too acidic and sharp."—Georgia Freedman, Recipe Developer

  • Coconut Lime Chicken

    creamy coconut lime chicken in a pan at a table setting with a stack of plates, a bowl of minced cilantro, and a bowl of lime wedges

    Simply Recipes / Ciara Kehoe

    "You can make this recipe with chicken thighs instead [of breasts]. Use boneless, skinless thighs and cut them into 1-inch pieces. When the dish is done, the meat should register over 165°F or it’ll be tough."—Laurel Randolph, Associate Editorial Director

  • 3-Ingredient Lemon Chicken

    Overhead closeup view of a white serving platter of lemon chicken thighs and lemon slices

    Simply Recipes / Ali Redmond

    "You can use boneless, skin-on chicken thighs for this recipe; the cooking time will be approximately the same. I would not recommend using skinless cuts here, as the crispy texture of the skin is a key component."—Devan Grimsrud, Recipe Developer

    Continue to 9 of 16 below

  • Baked Chicken Thighs With Cherry Tomatoes

    Baked Chicken with Cherry Tomatoes and Garlic

    Simply Recipes / Elise Bauer

    "The recipe calls for bone-in thighs. If you make it with boneless thighs, you may need to reduce the cooking time by a few minutes."—Elise

  • Char Siu Chicken

    Stove Top Char Siu Chicken

    Simply Recipes / Alison Conklin

    "Classic char siu is made with fatty pork shoulder, which requires an overnight marinade for good flavor. My healthy weeknight alternative is to use chicken thighs."—Andrea Nguyen, Recipe Developer

  • Crispy Chicken With Zucchini and Shallots

    crispy chicken thighs with zucchini and shallots in a dutch oven

    Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

    "You can substitute boneless, skinless chicken thighs. They won’t take as long to brown and you won’t get the deliciously crispy skin."—Laurel Randolph, Associate Editorial Director

  • Instant Pot Chicken and Rice

    Pressure Cooker Chicken and Rice Casserole

    Simply Recipes / Coco Morante

    "To add more nutrition and vegetables, fold in some cooked broccoli at the end."—Coco Morante, Recipe Developer

    Continue to 13 of 16 below

  • Chipotle Chicken Chowder

    Bowl of Chipotle Chicken Chowder Next to a Wooden Board with Baguette Pieces and Table Napkin

    Simply Recipes / Ross Yoder

    "The recipe calls for boneless, skinless thighs. If you use skin-on chicken thighs, I recommend skimming some of the excess fat off the surface of the chowder before adding the half and half for a lighter, more balanced dish."—Ross Yoder, Recipe Developer

  • Tuscan-Style Chicken Thighs

    Overhead view of a blue dutch oven and small white bowl of tuscan-style chicken thighs recipe

    Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh

    "Let the thighs cook undisturbed and resist the urge to move them around. If the chicken is stuck to the pan when it’s time to flip, just give it a bit more time. Let it cook for another minute or two until it easily releases from the surface."—Theodora Kaloudis, Recipe Developer

  • Slow Cooker Shredded Chicken

    Slow Cooker Shredded Chicken in a slow cooker, being pulled apart with two forks

    Simply Recipes / Elise Bauer

    "If the shredded chicken is a bit liquid-y, don't worry. The chicken will absorb back more of the liquid as it sits, especially if you make it ahead and chill."—Elise

  • Slow Cooker Chicken with Moroccan Spices

    A plate of cooked chicken with Moroccan spices and couscous ready to serve

    Simply Recipes / Elise Bauer

    "You can substitute dates or prunes for the raisins."—Elise

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