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    Home > Main Courses > Main Dishes Chicken > Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce

    Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce

    Published: Mar 22, 2022 · Modified: Nov 4, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Pan fried boneless chicken thighs come to the rescue for an easy weeknight meal. Boneless, skinless thighs cooked stove-top turn crispy, tender and juicy and ready in about 30 minutes. Add an easy creamy lemon sauce for a special feel meal.

    Pan fried chicken thighs on a dark blue plate served with beans and lemon cream sauce.

    Pan fried Boneless skinless chicken thighs are not only easy to cook, but an inexpensive dinner option. Fried stove top, they are easy to crisp and with that dark meat flavor, a very tasty option over chicken breasts.

    This one pot, easy clean up pan fried chicken thigh recipe is one to keep in your back pocket for those hectic weeknight dinner options.

    Pan fried boneless chicken thighs are easier to cook than breasts, tastier than breasts because they’re less likely to dry out. This one pot chicken dinner is simply mouthwatering and delicious.

    And did I mention they have lots of dark meat flavor? If you’re stuck in a chicken breast rut, it’s time to get on board with chicken thighs. I think they’re the best part of the bird.

    Ingredients to make pan fried chicken thighs.
    • Boneless skinless chicken thighs.
    • Chicken Broth.
    • Fresh Parsley.
    • Lemmon.
    • Butter.
    • Flour.
    • Cream.
    • Garlic.
    • Red Pepper Flakes.

    Step by Step Instructions

    Be sure to see the recipe card below for complete ingredients and instructions.

    Pounding boneless skinless chicken thighs with a meat mallet.
    Dusting boneless skinless chicken breasts with flour.
    • Step 1: A quick pounding with a meat mallet will even out the chicken thighs for more uniform cooking.slight dusting with flour and the rest was tender flavorful history. 
    • Step 2: Sprinkle the chicken thighs with all purpose flour. Shake off any access flour. Season with salt and pepper.
    Frying boneless skinless chicken thighs in a heavy skillet.
    • Step 3: Heat a large heavy skillet over medium high heat. Add the oil until hot and then add chicken thighs. Cook on both sides until nicely browned. About 4-5 minutes per side. Remove thighs to a plate and cover with the lid or foil to keep warm.
    Making lemon sauce for boneless skinless chicken thighs.
    • Step 4: In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan. Simmer for 8-10 minutes.
    Adding butter and flour to pan to make roux for lemon cream sauce.
    Adding fried boneless skinless chicken thighs to lemon cream sauce.
    • Step 5: Remove pan from heat and stir in butter and cream.
    • Step 6: When the butter has melted add the chicken back into the pot. Stir well to coat the chicken with the sauce. Serve immediately.

    Pro Tip; Hot pan, cold oil. The reason we heat the pan and then add the oil, is to quickly get the oil nice and hot before adding food. Once food hits that oil, you want to immediately hear it sizzle. If the oil isn’t hot enough to sizzle, the food will soak up the oil, which will compromise taste and texture. How to tell if the oil is hot enough? It should appear to “shimmer”. You should be able to see a finger like texture.

    Substitutions

    • Gluten Free: Dust the chicken with an all purpose gluten free flour to make this a gluten free recipe.
    • Chicken Cutlets: Use chicken breast cutlets in place of chicken thighs.

    Equipment Needed

    • Good quality skillet. Use a seasoned cast iron skillet or a French Carbon Steel Pan. These pans are designed to sear hot and sear quick without sticking. A non-stick skillet will simply not get hot enough to produce a good browning sear.
    • Meat Mallet
    • Whisk

    Storage

    Store any leftovers in an air tight container in the refrigerator. These pan fried chicken thighs will keep for 3 – 4 days. To reheat, use an air fryer or oven to keep the thighs crispy. To reheat in an air fryer, preheat to 370 degrees. Cook the thighs for 5 – 7 minutes. To reheat in an oven, preheat oven to 350 degrees. Place the thighs in an oven proof pan, a small sheet pan works great here. Heat for about 10 minutes or until warmed.

    Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce

    Pan fried chicken thighs with rosemary white beans.

    Serve these fried boneless chicken thighs with white beans seasoned with rosemary. Or mashed potatoes would be a good choice here. Sprinkle with chopped parsley for presentation.

    I hope you give this pan fried boneless chicken thighs recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a recipe for boneless pan fried chicken thighs, let me know, I’d love to give it a try.

    More Easy Chicken Dinner Recipes

    • Easy Greek Yogurt Sauce For Chicken Thigh Kabobs
    • Latin Chicken and Black Beans with Jalapeno Orange Sauce
    • Easy Baked Chicken Parmesan
    • Chicken Mushroom and Spinach Skillet

    If you’re looking for more Chicken Recipes, don’t miss my Chicken Category. You’ll find lots of great ideas, including the most popular chicken recipe on my site for Santa Fe Chicken Wings.

    Looking for more chicken thigh recipe ideas? Check out my post for the Best Braised Chicken Recipes

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Pan fried chicken thighs on a dark blue plate served with beans and lemon cream sauce.

    Pan Fried Boneless Chicken Thighs With Lemon Cream Sauce

    A one pot chicken dinner. Mouthwatering delicious and perfect for an easy weeknight meal.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 645kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 boneless skinless chicken thighs slightly pounded to even out thickness
    • 2 tablespoons flour
    • salt and pepper to taste
    • 2 tablespoons vegetable oil
    • 1 cup chicken broth
    • 2 cloves garlic minced
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoons lemon juice
    • 2 tablespoons butter
    • 1/4 cup heavy cream
    • chopped parsley for garnish.
    Prevent your screen from going dark

    Instructions

    • Place chicken thighs on a cutting board. With a kitchen mallet, slightly pound the thighs to even out the thickness so they'll cook evenly. Sprinkle both sides with flour and salt and pepper to taste.
    • Heat a medium to large heavy skillet over medium high heat. Add the oil until hot and then add chicken thighs. Cook on both sides until nicely browned. About 4-5 minutes per side. Remove thighs to a plate and cover with the lid or foil to keep warm.
    • In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan. Simmer for 8-10 minutes.
    • Remove pan from heat and stir in butter and cream. When the butter has melted add the chicken back into the pot. Stir well to coat the chicken with the sauce. Serve immediately.

    Notes

    Store any leftovers in an air tight container in the refrigerator. These chicken thighs will keep for 3 – 4 days. To reheat, use an air fryer or oven to keep the thighs crispy. To reheat in an air fryer, preheat to 370 degrees. Cook the thighs for 5 – 7 minutes. To reheat in an oven, preheat oven to 350 degrees. Place the thighs in an oven proof pan, a small sheet pan works great here. Heat for about 10 minutes or until warmed.
    Use a gluten free all purpose flour to make this recipe gluten free. 

    Nutrition

    Calories: 645kcal | Carbohydrates: 12g | Protein: 46g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 286mg | Sodium: 748mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 916IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Pan Fried Boneless Chicken Thighs …It’s what’s for Dinner.

    More Chicken Recipes

    • Easy Chicken Taco Casserole
    • Easy Turkey Lentil Soup with Barley
    • Quicker Chicken Spaghetti Bolognese
    • Southwest Garbanzo Bean Soup with White Beans and Chicken

    Reader Interactions

    Comments

    1. Karen (Back Road Journal) says

      March 25, 2022 at 12:48 pm

      My husband would agree with you about thighs being the best part of the chicken. Lovely meal.

      Reply
    2. Larry says

      March 23, 2022 at 1:08 pm

      The chicken looks delicious especially with the sauce. It would have gotten my attention if it were “buffalo chips with lemon cream sauce.”

      Reply
    3. John / Kitchen Riffs says

      March 23, 2022 at 8:21 am

      Chicken thighs, particularly the boneless, have become my “usual” cut of chicken. Loads of flavor, and not so ridiculously large as chicken breasts seem to be these days. Better flavor, too. Anyway, this is a wonderful recipe for them — really nice. Thanks.

      Reply
    4. mjskitchen says

      March 22, 2022 at 4:30 pm

      I, too, try to keep boneless chicken thighs for these quick & easy meals as well. This one looks not only easy, but very tasty. Love the creamy lemon sauce. This is a keeper. Thanks Lea Anne!

      Reply
    5. Sanda says

      July 11, 2016 at 1:36 pm

      It is a delecious meal…..great post Lea Ann…

      Reply
    6. Jen Gadea says

      April 28, 2016 at 3:47 pm

      Love this recipe, however I’m not sure of what kind of cream you refer too, can you please clarify for me? Thanks a lot!

      Reply
      • Lea Ann Brown says

        April 30, 2016 at 11:44 am

        I’ve sent you an email, but you can use heavy whipping cream or half and half, however rich you’d like the recipe to be. I used heavy.

        Reply
    7. Veronica Tebbe says

      March 21, 2016 at 2:10 pm

      Sooooo, I don’t have a dutch oven… sniff.. I know, it’s a travesty. With that confession finally off my chest, and no time to get one before dinner, I was thinking, what are your thoughts of using a cast iron skillet until said dutch oven could be acquired? Is it just not gonna work? Should I consider a different option for chicken tonight? Thoughts???

      Reply
    8. Barb says

      March 19, 2016 at 4:44 pm

      This sounds too good and easy to be true. Will send the recipe to my best friend, too – a thigh lover. Bob and I like Salt Lake. It’s an easy and safe city to walk. Also have had some good meals there.

      Reply
    9. Abbe @ This is How I Cook says

      March 01, 2016 at 2:41 pm

      Please share…and this chicken dish, too! Sounds fabulous-and that lake! And that music!

      Reply
    10. Susan says

      February 27, 2016 at 4:05 pm

      I’ve only been to SLC once when a college friend married and moved there. Toured the Copper mines and did a little skiing at Snow Bird many years ago! It must have been a great conference and hope you came back with loads of new ideas. I’m with you on chicken thighs! This recipe looks delicious.

      Reply
      • Lea Ann Brown says

        February 28, 2016 at 1:28 pm

        I saw the Copper Mine, but didn’t realize tours were available. Wouldn’t have had time anyway. Thanks Susan. Always good to hear from you.

        Reply
    11. Karen (Back Road Journal) says

      February 26, 2016 at 12:57 pm

      How great that you had the opportunity to hear not only the choir but the symphony as well. I always preferred the breast until I discovered boneless, skinless thighs. Your recipe with the lemon cream sauce sounds delicious.

      Reply
      • Lea Ann Brown says

        February 28, 2016 at 1:28 pm

        It was a great experience Karen and how lucky we were to be there on a Thursday night.

        Reply
    12. Vickie says

      February 25, 2016 at 4:13 pm

      This sounds divine and quick! Win win. Love the photos and that you went to such a great conference. I’m going to need your autograph when you’re rich and famous.

      Reply
      • Vickie says

        February 25, 2016 at 4:14 pm

        P.s. When do you add the lemon and how much?

        Reply
        • Lea Ann Brown says

          February 25, 2016 at 5:41 pm

          Thank you so much for that observation. Fixed the recipe. whew – you’re the best. 🙂

      • Lea Ann Brown says

        February 25, 2016 at 5:42 pm

        Rich and famous? Your pen may dry up before that. tee hee

        Reply
    13. cheri says

      February 25, 2016 at 3:41 pm

      5 stars
      Hi Lea Ann, oh this lemon cream sauce looks delicious, love one pot meals.

      Reply
      • Lea Ann Brown says

        February 25, 2016 at 3:58 pm

        Thank you Cheri. This was definitely a good one.

        Reply
    14. Jean | DelightfulRepast.com says

      February 25, 2016 at 12:12 pm

      Lea Ann, this looks wonderful! I’ll be making it soon. Wish I could’ve been at that conference with you. BTW, just this morning I added Cooking on the Ranch to my “Sites I Visit” page (something I thought I’d done long ago!). Oh and “great minds think alike,” I just posted a one-pan dish.

      Reply
      • Lea Ann Brown says

        February 25, 2016 at 3:59 pm

        Jean, thank you so much for adding me. I deleted my blog roll almost a year ago with intentions of doing something similar to what you’ve done. Heading over to take a look.

        Reply
    15. Larry says

      February 25, 2016 at 9:44 am

      I’m jealous as I’ve always wanted to see the choir – glad you got to go. The chicken dish looks delicious especially with that sauce.

      Reply
      • Lea Ann Brown says

        February 25, 2016 at 4:00 pm

        It was a great experience Larry. So glad we were lucky to be there on a Thursday night. This chicken is delicious! Just ask Bob! 🙂

        Reply
    16. Sam @ My Carolina Kitchen says

      February 25, 2016 at 6:37 am

      What a lovely dish. I can see the sauce on fish too. We’ve been to Salt Lake City to visit friends who live a short distance away. It’s very nice. We were impressed by the flags that were available to pedestrians to use when they wished to cross the street. Tres cool.
      Sam

      Reply
      • Lea Ann Brown says

        February 25, 2016 at 4:00 pm

        Love that fish idea Sam. I didn’t notice flags. And we did cross some streets. Lots of walking. 🙂

        Reply
    17. Heather says

      February 24, 2016 at 10:41 pm

      Wow! Good stuff! Looks delish, you had me at lemon cream sauce! 🙂

      Reply
      • Lea Ann Brown says

        February 25, 2016 at 4:01 pm

        Thanks Heather.

        Reply
    18. Liz says

      February 24, 2016 at 9:47 pm

      Sounds delicious. Thank you.

      Reply
    19. John/Kitchen Riffs says

      February 24, 2016 at 9:38 am

      Lemon cream sauce? Sold! And I agree about chicken thighs — much better flavor than the breast. Usually quite a bit cheaper, too. Nice recipe, fun read — thanks.

      Reply
      • Lea Ann Brown says

        February 25, 2016 at 4:02 pm

        I agree with that lemon cream sauce “sold” business. And so glad you agree with that thigh thing. 🙂

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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