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It is perfect for weekday dinners and if you have leftovers, don't worry! They heat up well in the microwave.
The creamy remains of the sauce can also be mixed with pasta and enjoyed as a quick lunch (or dinner the next day).
How to make skinless, creamy chicken thighs
First, brown the chicken thighs and transfer them to a plate. If you have more thighs, you may need to do this in two batches (don't overfill the pan / skillet as you could end up steaming these boneless, skinless chicken thighs instead of sealing the juices).
Next, add butter and onion and sauté for a minute or two, stirring occasionally. Then add the garlic and stir for a minute before adding the chopped bell peppers and sliced olives. Cook for a moment.
To thicken the sauce, sprinkle everything with flour and pour in cold water, while stirring constantly. Replace the chicken thighs and cover them with a lid. Simmer, heat for about 12 minutes or until cooked through.
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I also like to turn each of the boneless, skinless chicken thighs about halfway through cooking.
Then you add cream and bring it to a boil again. Now, if the sauce is too thin for your taste, add an extra 1 or 2 tablespoons of flour (make a suspension first) and stir in the sauce.
When you're happy with its thickness, try it out and season with salt or pepper if necessary.
I like to serve these creamy boneless chicken thighs with rice or pasta as i think those two options work better.
However, potatoes are also an option!
Tips for making the best skillet chicken drumsticks
- I always use extra virgin olive oil in the kitchen (unless you are frying), as it is the best and healthiest option. However, you can substitute it with normal olive oil.
- This recipe will produce a lot creamy sauce Filled with olives and peppers, so if you add an extra two or two pieces of chicken, you should still have enough to serve.
- With bone and / or skin chicken thighs It works great in this chicken skillet recipe, too, so feel free to use them.
- In this recipe for boneless, skinless chicken thighs I used baby peppers, but you can substitute them for large peppers, if that's what you prefer. However, in that case, you may want to use a single color as it will end up with a lot of leftovers.
- If you want to reduce some calories, use half and half instead of thick cream. You can also reduce the amount of olives and peppers. Also note that there will be a lot of sauce, which means it will probably end up with a few leftovers, so take the nutritional information for guidance only.
What is the best way to cook boneless chicken thighs?
Now I think you can cook them in many ways and they will continue to be a success as they don't dry as easily as chicken breasts. One of our favorite recipes are Grilled boneless chicken thighs and we do it often, in good weather. In winter, we tend to cook chicken drumsticks in a frying pan or instant pot.
Another popular chicken drumstick recipes:
- Air Fryer Chicken drumsticks
- Instant chicken chasseur
- Chicken with Mustard and Honey
Creamy, boneless, skinless chicken legs
The best recipe for boneless, creamy, boneless chicken thighs! This easy chicken dinner recipe has a lot of creamy sauce and pairs well with rice or pasta. Preparation time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Servings: 4 Calories: 427
- 1.5 pounds boneless, skinless chicken thighs, see note 1 (650 grams)
- 2 tablespoons of olive oil
- ¾ teaspoon of salt
- ¼ teaspoon black pepper
- 2 teaspoons dried basil
- 1 chopped onion, 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 of green olives stuffed with red pepper, 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 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 skillet is smaller, you may need to do this step in 2 batches). Transfer them to a plate and set them aside.
- To the skillet, add the chopped onion + butter and sauté until transparent (about 3 minutes), stirring regularly. Add the minced garlic and sauté until it releases its aroma (about 1 minute).
- Then add the finely chopped bell peppers and sliced olives and sauté for about 2 minutes, stirring occasionally. Add flour and ¾ cup of water, while stirring. The sauce will thicken a little at this stage. When it has thickened, place the thighs on top and cover with a lid.
- Bring to a boil. Reduce heat and simmer 11 minutes (or until thighs are well done). Move the thighs aside and pour the thick cream. Stir and cook until thickened. Note: If you feel that the sauce is thinner than you want, add more flour (mix the flour with little water and then add a little of the creamy sauce. Only then add the suspension to the sauce, while stirring). Once it reaches the boiling point, turn off the heat.
- Best served with rice or pasta.
- You can use bone / skin on chicken thighs if you prefer. Just keep in mind that the cooking time will be longer. I would add an additional 5 minutes and check with a food thermometer if the thighs are well cooked.
- 1 medium onion = about 1 cup chopped.
- Be sure to use real butter, not butter substitutes.
- I used sweet peppers since you only need about 4 for this recipe, which is about 1 cup. If you can't find them, take the big ones instead. You can also reduce the amount slightly.
- Olives stuffed with red pepper can be substituted for simple green olives.
- Thick cream can be substituted for half and half (plain cream), if you want to cut calories a bit.
Cream Bone Thighs Skin Pollosin