Best recipe for creamy boneless skinless chicken thighs! This easy chicken dinner recipe has plenty of rich creamy sauce and goes so well with rice or pasta.
It’s perfect for weeknight dinners and if you have any leftovers, don’t worry! They reheat well in the microwave.
The leftover creamy sauce can be also mixed with pasta and enjoyed as a quick lunch (or next day dinner).
How to make creamy boneless skinless chicken thighs
First, brown the chicken thighs and transfer them onto a plate. If you have more thighs, you might need to do this in two batches (do not overfill the pan/skillet as you might end up with steaming these boneless skinless chicken thighs rather than sealing the juices in).
Next, add butter and onion and saute for a minute or two, stirring from time to time. Then, add garlic and stir for a minute before adding diced peppers and sliced olives. Cook for a little bit.
To thicken the sauce, dust everything with flour and pour in cold water, while stirring constantly. Put the chicken thighs back in and cover with a lid. Simmer on low heat for about 12 minutes or until cooked through.
I also like to turn each of the boneless skinless chicken thighs over – about half way through the cooking.
Then, you add cream and bring it to a boil again. Now, if the sauce is too thin to your liking, add an extra 1 or 2 tablespoons of flour (make a slurry first) and stir it into the sauce.
When you are happy with its thickness, taste it and season with salt or pepper if it is needed.
I like serving these creamy boneless chicken thighs with rice or pasta as I think those two options work the best.
However, potatoes are also an option!
Tips for making the best skillet chicken thighs
- I always use extra virgin olive oil in the kitchen (unless I am deep-frying), as it is the best and healthiest option. You can substitute it with regular olive oil though.
- This recipe will yield a lot of creamy sauce packed with olives and peppers, so if you add one or two extra chicken pieces, you should still have plenty for serving.
- Bone in and/or skin on chicken thighs also work great in this skillet chicken recipe, so feel free to use those, if you like.
- In this boneless skinless chicken thighs recipe I used baby bell peppers, but you can substitute them with large bell peppers, if that’s what you prefer. However, in that case, you might want to use one color only as you will end up with a lot of leftovers.
- If you would like to cut down some calories, use half and half instead of heavy cream. You can also reduce the quantity of olives and peppers. Also note, that there will be a lot of sauce, which means you probably will end up with some leftovers, so take the nutritional information as a guide only.
What is the best way to cook boneless chicken thighs?
Now, I think you can cook them in many ways and they still will be a hit as they don’t get dry as easily as chicken breasts. One of our favorite recipes are Grilled Boneless Chicken Thighs and we make it often, when the weather is good. In winter, we tend to cook chicken thighs in skillet or instant pot.
Other popular chicken thigh recipes:
Creamy Boneless Skinless Chicken Thighs
- 1.5 pound Boneless Skinless Chicken Thighs , see note 1 (650 grams)
- 2 tablespoons Olive Oil
- ¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 teaspoons Dried Basil
- 1 Onion , minced, see note 2
- 2 tablespoons Butter , see note 3 (30 grams)
- 2 Garlic Cloves , minced
- 4 Baby Sweet Peppers , finely chopped, see note 4
- ½ cup Red Pepper Stuffed Green Olives , sliced, see note 5 (70 grams)
- 2 tablespoons All-Purpose Flour
- ¼ cup Heavy Cream , see note 6
- Drizzle the thighs with 1 tablespoon of olive oil and season them with salt, pepper and basil on both sides.
- Heat the remaining tablespoon of oil in a large skillet/frying pan and brown the thighs on both sides (if your pan is smaller, you might need to do this step in 2 batches). Transfer them onto a plate and set aside.
- To the pan, add minced onion + butter and sauté until translucent (about 3 minutes), stirring regularly. Stir in minced garlic and sauté until it releases its aroma (about 1 minute).
- Then, add finely chopped peppers and sliced olives and sauté for about 2 minutes, stirring from time to time. Add flour and ¾ cup of water, while stirring. The sauce will thicken at this stage a bit. When it has thickened, place the thighs on top and cover with a lid.
- Bring to a boil. Reduce heat and simmer on low for 11 minutes (or until the thighs are cooked through). Move the thighs to a side and pour in heavy cream. Stir and cook until it has thicken. Note: If you feel that the sauce is thinner than you like, add more flour (make a slurry by mixing flour with little water and then stir some of the creamy sauce in. Only then add the slurry to the sauce, while stirring). Once it reaches boiling point, turn off the heat.
- Best served with rice or pasta.
- You can use bone in/skin on chicken thighs, if you prefer. Just bear in mind that the cooking time will be longer. I’d add an extra 5 minutes and check with a food thermometer to see if the thighs are cooked through.
- 1 medium onion = about 1 cup minced.
- Make sure to use real butter, not butter substitutes.
- I used baby peppers as you only need about 4 for this recipe, which is about 1 cup. If you can’t find these, grab large ones instead. You can also reduce the quantity slightly.
- Red pepper stuffed olives can be substituted with plain green olives.
- Heavy cream can be substituted with half and half (single cream), if you like to reduce the calories a bit.