20 Skillet Chicken Thigh Recipes (2024)

FAQs

How long should chicken thighs be cooked? ›

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes.

Pre-packaged chicken thighs can vary in size, so instead of going by number of pieces, portion the meat based on weight. As a rule of thumb, for a main course, plan on about 1/2 pound of boneless chicken thighs per person, or 3/4 to one pound of bone-in chicken thighs per person.

One chicken thigh will yield about 3 ounces of meat (without skin or bone), so for big meat eaters, count on two thighs per person. For kids and lighter eaters, one chicken thigh per person should be enough.

The thickest part of the meat should register at least 165 F on a meat thermometer. Serve immediately or hold in a warm oven if frying in batches.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Cooking tips

Bake a 4-oz. chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps! Place your chicken on top of a metal rack set inside a large rimmed baking sheet. Pat the chicken dry with a paper towel and use kitchen shears to trim off any excess fat.

The average cooking time for boneless chicken breasts ranges from 35 minutes to 45 minutes, at 350F (depending on size). Expect to add an additional 5 minutes or more to the cooking time for bone-in pieces as bones absorb heat, increasing the time it takes the chicken to cook all the way through.

To feed about twenty people with three pieces each (thighs, legs, and wings), you would need a total of 60 chicken pieces (20 people * 3 pieces each). Typically, a whole chicken can be divided into 8 pieces (2 thighs, 2 legs, and 4 wings).

How many chicken thighs per person for dinner? ›

The size can vary dramatically, so for menu planning purposes, plan about 1/2 lb of chicken per person. Depending on the size and menu, a serving would typically be one or two chicken thighs per person.

For 30 people, you'd need approximately 15 to 22.5 pounds of whole chicken. 2. **Boneless, Skinless Chicken Breasts:** If you're serving boneless, skinless chicken breasts, plan for about 1/2 pound per person. For 30 people, you'd need approximately 15 pounds of chicken breasts.

The average 4.5-ounce chicken thigh has about 3 ounces worth of meat, so two thighs per person is a good number. If you are serving smaller children or appetites, one thigh should be enough.

Bone-In Skin-On Chicken Thighs: To serve 6 people, buy 3 pounds of meat, or about 8 thighs. Olive Oil: Helps the seasonings to stick and the skin to get crispy.

8 Boneless Skinless Chicken Thighs (min 800g)

Is it better to bake chicken thighs at 350 or 400? It is recommended to bake chicken thighs at 400ºF. This medium-high heat ensures the juiciest results! Chicken thighs should be roasted in the oven at 400ºF for 40-45 minutes, then broiled for 2 more minutes to get juicy meat and crispy skin!

Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.

While leg and thigh meat are still safe at 165 degrees F, it is recommended to cook your chicken until the internal temperature reaches about 170-175 degrees F. Chicken legs consist of actively worked muscles and the meat is tougher because of it. The higher temperature helps break down muscles.