Use a cast iron pan to get them crispy and browned outside while juicy inside. For me, I like this recipe that comes from Sarah Campbell of Terre Haute, Indiana. Reduce the heat to medium and cook for five or so minutes. —Brigette Schroeder, Yorkville, IllinoisGet RecipeTaste of HomeSquash & Chicken StewWe created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. —Taste of Home Test KitchenGet Recipe. We enjoy the tender grilled chicken not just in summertime, but throughout the year. If the skin is sticking to the pan, it likely isn't finished on that side. —Kerry Picard, Spokane, WashingtonGet RecipeTaste of HomeChicken Sliders with Sesame SlawEveryone loves barbecue chicken sliders. —Amy Blom, Marietta, GeorgiaGet RecipeApple-Glazed Chicken ThighsMy “pickatarian” child is choosy but willing to eat this chicken glazed with apple juice and thyme. They tend to take longer to cook thanks to the bone, but the bone also helps the chicken remain juicier. —Kendra Doss, Colorado Springs, ColoradoGet RecipeTaste of HomePesto Chicken StrataI like this rustic strata for its hearty flavor. Pan-frying boneless, skinless chicken thighs on the stove top over high heat makes for perfectly crispy chicken thighs, with gorgeous brown, crust and juicy, tender meat. Heat the olive oil in a large skillet, set over high heat until oil begins to smoke. You’ll hear a nice sizzle. Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well. —Devon Delaney, Westport, ConnecticutGet RecipeTaste of HomeCassoulet for TodayCassoulet is traditionally cooked for hours, but this version of the rustic French classic offers the same homey taste in less time. Working in batches add chicken to skillet without crowding. The initial five-minute pan-sear is what makes the chicken thigh crisp, so don’t mess with that. It’s done. This is definitely the cut to pick if you’re being mindful of your spending. Just grab your favorite skillet and a few basic ingredients. The chicken fat and oil mixture is then tossed in cayenne pepper, chili … Even the free range, organic chicken companies offer a boneless, skinless option. Mangia! Trim off excess fat and season them all over. I like to serve the chicken with warm tortillas, rice, beans and salsa. For me, I like this recipe that comes from Sarah Campbell of Terre Haute, Indiana. Sometimes I let the chicken and sauce simmer in my slow cooker. This recipe is so simple, but you’d never know it. Our easy, quick boneless chicken thigh recipe is one we’re sure you’ll make again and again. —Virginia Anthony, Jacksonville, FloridaGet RecipeTaste of HomeCola BBQ ChickenMy dad has been making a basic version of this family favorite for years. I've recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. —Darlene Morris, Franklinton, LouisianaGet RecipeTaste of HomeAfrican Chicken & Sweet PotatoesI came up with this African chicken when I combined some of my favorite ingredients: sweet potatoes, chicken and peanut butter. You know the kind of meals you can make on the fly and turn out tasty every time. It's also nice to have something savory along with sweeter brunch dishes like cinnamon rolls and doughnuts. PAT BONELESS CHICKEN THIGHS DRY with paper towel first to ensure you get a nice sear. —Dave Farrington, Midwest City, OklahomaGet RecipeThe Ultimate Chicken Noodle SoupMy first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. When their internal temp is at 170°F, remove your perfectly crispy chicken thighs from the pan—they’re done! Most recipes, the pan has to be pre-heated before searing the meat. It's an easy slow-cooker dish to prepare in the morning so that dinner is ready at the end of the day.—Judy Armstrong, Prairieville, LouisianaGet RecipeMexican Smothered Chicken ThighsChicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. It’s a great base for all kinds of suppers. Here are a few arguments for both camps: Bone-in chicken tends to be more inexpensive, pound for pound compared to the boneless option. At our potlucks, they quickly vanish. —Lisa Renshaw, Kansas City, MissouriGet RecipeTaste of HomeTangy Orange Chicken ThighsHere's a quick-prep recipe for tender, flavorful chicken in a tangy tomato-based sauce. Ingredients. I just add a starch like a baked sweet potato or squash & some greens. Use a paper towel to pat chicken dry and season generously with salt and pepper. Once the chicken is at the right temperature, remove from the pan. For an equally awesome dish, you can substitute beef or pork for the chicken. Flip and cook for 6 more minutes; add butter and garlic to the pan and cook for a minute before adding chicken broth to scrape up all the delicious bits on the bottom of the pan. Once the oil in the pan is hot, sear the chicken thighs until fully cooked. Whatever you have on hand will work just fine. I often bake them in the oven (see my baked chicken thighs recipe), and my second most commo… —Diane Smith, Pine Mountain, GeorgiaGet RecipeTaste of HomeMaple-Roasted Chicken & Acorn SquashWhen I became a new mother, my mom helped me find comforting and simple recipes to have on hand. It's a good-for-you hit. 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