These tender and juicy skillet chicken thighs are pan-seared until golden brown, then smothered in an irresistible lager and honey-infused sauce.
Around my house, chicken makes a regular appearance at dinnertime, and I am always looking for new ways to prepare it.
This boneless chicken thighs recipe makes a deliciously easy dish that the whole family raves over. We love it alongside this green bean casserole.
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If you love one-pan meals, you've got to try my cast iron cilantro lime chicken thighs, oven baked Greek chicken thighs, and this one-pan chicken and rice.
For this recipe, juicy chicken thighs are cooked on the stove top with a scrumptious honey sauce that turns into a thickened, glossy, and super flavorful glaze.
This is one of those one-pan meals that’s simple yet has a touch of elegance that even makes it perfect for special occasions.
For another one-pot meal other than chicken, we also love this Bratwurst skillet recipe. It's super easy, too.
Why We Love These Skillet Chicken Thighs
It's an easy recipe that's cooked on the stove, requiring just a few simple ingredients from the grocery store. Yet, it has so much sweet and savory goodness it will become an instant family favorite.
The lager marinade is one of the keys to making this recipe. It not only helps to tenderize the thighs, but it also gives them a wonderful and subtle malty flavor.
The marinade is later paired with honey where it’s reduced and becomes a glossy glaze that coats the chicken.
Serve it with fluffy mashed potatoes and the sauce acts as a super flavorful and delicious gravy.
This recipe makes cooking dinner easy because the flavors work well with just about any of your favorite side dishes.
I like to serve it with these country potatoes and this rosemary garlic bread for dipping in that sauce!
What Goes Into this Skillet Chicken Thighs Recipe
Main ingredients
- Boneless, skin-on chicken thighs
- Lager
- Olive oil
- Sliced red onion
- Peeled and crushed fresh garlic cloves
- Honey
- Sea salt and ground black pepper
See the recipe card at the bottom for the full list of ingredients and instructions.
Substitutions and Additions
- For the chicken: You can use bone-in chicken thighs or boneless skinless chicken thighs if you prefer. If you're not a fan of the dark meat of chicken thighs, you can use chicken breasts. Just make sure you adjust the cooking time based on the cut of the chicken.
- Dried seasonings: Instead of fresh garlic and onions you can use onion powder and garlic powder to season the marinade (though fresh is best).
- Additional Seasonings: If you like a little heat, add a pinch of red pepper flakes or chili powder.
- Fresh herbs: The flavors of the honey lager sauce work well with other fresh herbs such as fresh sage, rosemary, or thyme.
- Maple syrup: If you don't have honey on hand, you can use agave or pure maple syrup instead.
How to Make Skillet Chicken Thighs
Step 1. Blot the chicken with paper towels to remove any moisture, then place them in a large bowl. We used skin-on boneless thighs for this recipe.
Step 2. Season both sides with salt and pepper.
Step 3. Next, pour the beer over all over the chicken.
Step 4. Let it marinade for 2 hours in the fridge.
Step 5. Pour the oil into a large skillet on medium-high heat. Add the onion and garlic and sauté until they're soft. Stir often to prevent them from getting too brown.
Step 6. Remove the chicken from the marinade and add it to the skillet in a single layer, reserving a half cup of the marinade for later.
Step 7. Sear the chicken with the skin down for about 3 minutes or until the crispy skin is golden brown.
Step 8. Flip the chicken over and sear the other side for another minute.
Step 9. Add the reserved marinade and simmer for 3 minutes. For added flavor, use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Step 10. Next, add the honey. Let the juicy chicken simmer until the flavorful marinade thickens into a silky sauce.
Step 11. Add the chopped parsley.
Step 12. Continue to cook until the chicken juices run clear.
Step 13. Remove the chicken thighs from the frying pan.
Drizzle with some of the flavorful pan sauce and serve.
Recipe FAQs
It's usually done when the juices are clear. But bone-in thighs can be a little trickier. For best results, use an instant-read thermometer.
The internal temperature of chicken should reach 165 degrees F to be considered fully cooked.
While most of the alcohol cooks out, not all of it will. If you're cooking for little ones and are concerned out it, there are alternatives. You can either skip the marinating process or use chicken broth or chicken stock with a splash of apple cider vinegar.
You can marinate chicken anywhere between 2 to 24 hours. If you want to make this dish on a busy weeknight, it's perfectly safe to marinate it before you head to work.
Top Tips
- For best results, always pat the chicken dry with paper towels before pan-searing. Not only does this help the seasonings stick better, but it also helps the skin crisp up.
- When cooking chicken thighs, avoid overcrowding the pan. You should be able to get 4 thighs in a large skillet. If you're cooking more than that, you should consider cooking them in separate skillets or in batches.
- Invest in a meat thermometer. They're inexpensive and are the best way to make sure your chicken is cooked perfectly every time.
- After it's cooked, allow the chicken to rest for a few minutes before slicing. This helps redistribute the juice.
Storage Tips
These pan-seared chicken thighs will be good in the fridge for up to a couple of days when stored in an airtight container.
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Skillet Chicken Thighs
Ingredients
- 6-8 chicken thighs 2.64 lb
Marinade
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 11.15 oz lager
Honey Sauce
- 2 tablespoons olive oil
- 1 small red onion sliced
- 6 garlic cloves crush and peel
- ¼ cup honey
Instructions
- Blot the chicken with paper towels to remove any moisture, then place them in a large bowl. We used skin-on boneless thighs for this recipe.
- Season both sides with salt and pepper.
- Next, pour the beer over all over the chicken.
- Let it marinade for 2 hours in the fridge.
- Pour the oil into a large skillet on medium-high heat. Add the onion and garlic and sauté until they're soft. Stir often to prevent them from getting too brown.
- Remove the chicken from the marinade and add it to the skillet in a single layer, reserving a half cup of the marinade for later.
- Sear the chicken with the skin down for about 3 minutes or until the crispy skin is golden brown.
- Flip the chicken over and sear the other side for another minute.
- Add the reserved marinade and simmer for 3 minutes. For added flavor, use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Next, add the honey. Let the juicy chicken simmer until the flavorful marinade thickens into a silky sauce.
- Add the chopped parsley.
- Continue to cook until the chicken juices run clear.
- Remove the chicken thighs from the frying pan.
- Drizzle with some of the flavorful pan sauce and serve.
Notes
* When cooking chicken thighs, avoid overcrowding the pan. You should be able to get 4 thighs in a large skillet. If you're cooking more than that, you should consider cooking them in separate skillets or in batches.
* Invest in a meat thermometer. They're inexpensive and are the best way to make sure your chicken is cooked perfectly every time.
* After it's cooked, allow the chicken time to rest for a few minutes before slicing. This helps redistribute the juice.
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