HomeRecipesEasy Chicken Thigh Cutlet Recipes

Easy Chicken Thigh Cutlet Recipes

Chicken thighs are juicy, flavourful and perfect for easy weeknight meals. They go well with a variety of dishes, and they can be roasted, baked or seared.

They’re available as thigh fillets (with the skin and bone removed) or thigh cutlets, with the bone still in. The latter is ideal for this recipe, as you’ll get a crispy skin.

1. Baked Chicken Thighs

If you love the crispiness of fried chicken but want to avoid all the added fat and calories, baked chicken thighs are the perfect option. They are seasoned with simple ingredients, and they get their crunch from a high temperature during the cooking process. You can serve them alongside a variety of side dishes, such as roasted vegetables, mashed potatoes, or a salad, to create a complete meal.

Baked chicken thighs are an easy, flavorful and budget-friendly dinner that you can easily prepare on a weeknight. They are also versatile, so you can use them for a variety of dishes, from sandwiches to stir-frys.

These oven-baked chicken thighs are rubbed with a delicious blend of seasonings to achieve a crispy skin and juicy, flavorful meat. They are a breeze to make and come together in less than 30 minutes.

You can choose to make these thighs bone-in or boneless for more convenience, but both versions are tasty and tender. To ensure juiciest chicken thighs, bake them at a high temperature for about 35 minutes until they reach an internal temperature of 165 degrees Fahrenheit and the juices run clear.

The best way to make sure that your thighs are fully cooked is to use a meat thermometer. Once they reach 165 degrees, you can remove them from the oven and let them sit for a few minutes to allow the meat to cool to room temperature before eating.

One of the secrets to achieving perfectly baked thighs is to coat them with a tasty mixture of olive oil and spices. You can use a combination of paprika, garlic powder, onion powder, chili powder, salt, and black pepper.

Toss the chicken with the seasonings and place them in a large, rimmed baking dish. You can even use a 9 x 13-inch pan.

Once the chicken is rubbed with the seasonings, bake it for 45-50 minutes, or until it reaches an internal temperature of 165 degrees F on an instant-read thermometer. You can also broil the chicken for a few minutes to add some extra crispiness.

2. Crispy Skin Chicken Thighs

A delicious and comforting main dish, crispy skin chicken thighs are baked in the oven with a spice rub that keeps them moist and juicy while the skin crisps up beautifully. They make a great alternative to fried chicken and are a budget-friendly option for any meal!

You can serve them with rice, fries or a simple salad for a meal the whole family will love. These chicken thighs are a quick and easy weeknight recipe that will quickly become a permanent part of your dinner rotation!

This recipe uses a homemade spice rub that includes garlic salt, onion salt, paprika, oregano, thyme and black pepper. It’s a healthy and flavorful main dish that will impress even your pickiest eaters!

The seasoned chicken is seared until golden brown in the pan to get that crisp skin and then transferred to the oven for baking. This method is the best way to get that perfectly browned and crisp skin without any extra oil or grease.

For the best results, you will need to be sure to dry your chicken thighs thoroughly with paper towels before seasoning them. This helps keep the skin from getting soggy and prevents the seasoning from burning on the pan.

In addition, you will want to use a cast iron skillet or oven-proof pan that can handle the heat. It also helps to be very careful not to overcrowd your pan or move the chicken around too much while it’s cooking as this can cause the skin to tear or burn.

Once the chicken is seared, it goes into the oven for baking and is baked until fully cooked through. The baking time will vary based on the size of your chicken thighs but will typically be between 35-45 minutes, and the internal temperature should reach 165 degrees before being consumed.

3. Pan-Seared Chicken Thighs

Pan searing is a quick cooking method that exposes foods to high heat, browning their surfaces for a delicious crust. It works best with a heavy-bottomed skillet that can be transferred from stove to oven, like cast iron.

This is one of our favorite ways to make chicken thighs because it produces a super crispy skin, and is super easy to prepare! These chicken thighs are seasoned with a dry rub, then completely cooked in the skillet, making them crispy on the outside but tender and juicy on the inside.

The dry rub is made with garlic powder, onion powder, smoked paprika, salt, pepper, and parsley. This makes a great seasoning for the chicken, and it will stick to the chicken better while you’re searing it in a hot pan.

Once you’ve seasoned the chicken, add it to a large skillet and let it cook without moving until it has a good sear on the skin. This should take about 5-7 minutes, but it will depend on how thick the chicken is.

When the skin is golden brown, turn the chicken over and continue cooking until it’s done (an instant read thermometer should register 165 degrees), about 5 to 7 more minutes. Then, let it rest for a few minutes before serving.

If you’re using bone-in, skin-on chicken thighs, it’s important to check their internal temperature with a meat thermometer before removing them from the heat. Unlike chicken breasts, thighs can get pinkish-brown even when they’re cooked through. This is a good indicator that they’re ready to eat!

It’s also a good idea to pat the chicken really dry for the crispiest skin. Then, you’ll have a much easier time flipping it over, and you won’t have to worry about the chicken sticking to the pan.

Lastly, you can reheat these chicken thighs in the oven or in the microwave. This is a great way to use up leftovers!

These pan-seared chicken thighs are a quick and easy dinner that’s perfect for any day of the week. They’re topped with a simple honey mustard sauce studded with garlic and thyme, so you’ll have delicious chicken on your table in no time!

4. Roasted Chicken Thighs

If you like your chicken thighs super crispy on the outside with tender, moist meat on the inside, you’ll love this easy method of roasting them. Simply brush them with a little olive oil, season them well, and bake them in the oven until they’re golden brown and cooked through.

The best part about roasted chicken thighs is that they can be made with minimal ingredients. A few minutes in the oven and you’ve got a meal that will be perfect for a party or just a night at home.

To prepare these thighs, first pat them dry with paper towels. Then season the skin and undersides with salt, smoked paprika, and garlic powder. You can also add fresh rosemary or thyme to the mix for an extra kick of flavor.

For a really easy dinner, use boneless, skinless chicken thighs, which are often cheaper and easier to find than bone-in, skin-on chicken thighs. Just be sure to use a meat thermometer, as the bone will slow down how quickly the meat cooks.

After the chicken thighs are done baking, remove them from the oven and let them sit for a few minutes before serving. This allows the juices to settle and prevents them from clumping together.

This simple recipe can be made in just 20 minutes, but it’s a great way to get extra flavor from your chicken thighs! In addition to a good dose of lemon and garlic, these thighs are flavored with olive oil, rosemary, thyme, and bay leaf. The resulting dish is a perfect partner for a bowl of white beans and heirloom tomatoes.

Alternatively, you can prepare these thighs on the stovetop in a cast-iron skillet over medium heat. Just be careful to keep the heat low and patiently sear them until the skin is a nice, deep golden brown. When you’re ready to flip them over, be sure to cook them just a few minutes on the other side so they can render some of their fat.

To serve the thighs, spoon some of the pan juices on top and garnish with a few sprigs of fresh rosemary or thyme. This dish is also delicious served atop a bed of rice or quinoa, which will soak up all the lovely flavors in the sauce

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