Straight from the pantry
Chicken Thighs Recipes
Chicken thighs are juicy, rich and hard to overcook. They are a cozy choice for braises, roasts and one-pan dinners.
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About Chicken Thighs
Chicken thighs are dark meat, so they have more fat and flavor than breast. They stay tender even when cooked a bit longer, which makes them forgiving for new cooks. Bone-in, skin-on thighs get crisp skin in the oven, while boneless ones cook fast in a skillet.
Thighs shine in braises, curries, stews, grilled dinners and sheet pan meals. Compared to breast, they are richer and juicier. Compared to wings, they are meatier and easier to serve as a main dish.
Questions folks ask
Are chicken thighs better than breasts?
It is a matter of taste. Thighs are juicier and richer, while breasts are leaner and milder.
How long do bone-in chicken thighs take to roast?
Often about 35 to 45 minutes at 425°F. They are done when a thermometer reads at least 165°F and the meat is tender.
Can I swap thighs for breasts in a recipe?
Often yes, but cooking time changes. Thighs usually need a little longer than thin breast pieces.
Kitchen tips
- Start bone-in thighs skin side down in the pan for crisp skin.
- Dark meat tastes best when cooked past 165°F, around 175°F, for tender texture.
- Trim extra fat from boneless thighs if you like.
- Salt the chicken ahead of time for more flavor.
- Use the pan drippings to make a quick sauce.