These creamy boneless, skinless chicken thighs make an easy weeknight dinner with a rich, flavorful sauce. They pair especially well with rice or pasta, and leftovers reheat nicely—gently warm them in a skillet with a splash of water for best results.
If you have extra sauce, toss it with pasta for a quick lunch or use it to dress steamed vegetables.
How to make creamy boneless skinless chicken thighs
Start by browning the chicken thighs in a hot skillet, then transfer them to a plate. If you’re cooking many thighs, brown them in two batches so the pan stays hot and the meat sears instead of steaming.
Sauté minced onion in butter until soft, then add garlic and cook until fragrant. Stir in the chopped peppers and sliced olives and cook briefly to combine flavors.
Sprinkle the vegetables with flour, then slowly add water while stirring to prevent lumps. Return the browned chicken to the pan, cover, and simmer on low until the thighs are cooked through, turning them once halfway through so they cook evenly.
Stir in the cream and bring the sauce back to a gentle simmer. If you prefer a thicker sauce, whisk a small slurry of flour and water and add it gradually while stirring until you reach the desired consistency. Taste and adjust seasoning with salt and pepper.
Serving suggestions
I like serving these creamy chicken thighs with rice or pasta—both soak up the sauce beautifully. Roasted or mashed potatoes also work well if you prefer a heartier side.
Helpful tips
- Use extra virgin olive oil for flavor, or regular olive oil if that’s what you have on hand.
- This recipe produces plenty of creamy sauce filled with olives and peppers—adding one or two extra thighs won’t leave you short.
- Bone-in or skin-on chicken thighs can be used instead; cooking time will be longer—check doneness with a thermometer.
- Baby bell peppers are convenient here, but large bell peppers can be substituted. If using large peppers, you may want to adjust quantities to avoid excess leftovers.
- For a lighter sauce, substitute half-and-half for heavy cream; the sauce will be a bit thinner but still delicious.
What is the best way to cook boneless chicken thighs?
Boneless chicken thighs are versatile and remain tender across many cooking methods. They’re great pan-seared in a skillet like this recipe, but you can also grill them for a smoky finish or roast them in the oven for a hands-off option. Adjust cooking time and check for an internal temperature of 165°F (74°C) for safe doneness.
More chicken thigh recipes to try next
- Air fryer chicken thighs for a crispy exterior and juicy interior.
- Spicy grilled chicken thighs for a bold, smoky heat.
- Honey mustard chicken thighs for a sweet and tangy weeknight option.
- Chicken piccata with lemon and capers for a brighter sauce.
- Chicken paprikash for a comforting, creamy paprika-based dish.
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Creamy Boneless Skinless Chicken Thighs Recipe
Ingredients
- 1½ pound boneless skinless chicken thighs (see note 1 — about 650 g)
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons dried basil
- 1 onion, minced (about 1 cup)
- 2 tablespoons butter (about 30 g)
- 2 garlic cloves, minced
- 4 baby sweet peppers, finely chopped (about 1 cup)
- ½ cup green olives stuffed with red pepper, sliced (about 70 g)
- 2 tablespoons all-purpose flour
- ¼ cup heavy cream (or half-and-half)
Instructions
- Drizzle the thighs with 1 tablespoon of olive oil and season both sides with salt, pepper and basil.
- Heat the remaining tablespoon of oil in a large skillet and brown the thighs on both sides. Work in batches if needed. Transfer the browned thighs to a plate and set aside.
- Add the minced onion and butter to the pan and sauté until translucent, about 3 minutes. Stir in the garlic and cook about 1 minute more.
- Add the chopped peppers and sliced olives and sauté for 2 minutes. Sprinkle the flour over the vegetables, then slowly add 1¾ cups (about 415 ml) of water while stirring. When the sauce thickens slightly, place the thighs on top and cover with a lid.
- Bring to a boil, then reduce heat and simmer on low for 11 minutes, or until the thickest part reaches 165°F (74°C). Move the thighs to the side and pour in the heavy cream, stirring until the sauce thickens. If the sauce is too thin, prepare a small slurry of flour and water and stir a little of the hot sauce into it before adding back to the pan to thicken further. Once bubbling, remove from heat.
- Serve hot with rice or pasta. Enjoy!
Notes
- You can use bone-in or skin-on thighs; cooking time will be longer—add about 5 minutes and check with a thermometer.
- One medium onion yields about 1 cup minced.
- Use real butter for best flavor.
- Baby peppers are convenient here (about 1 cup total). If using large peppers, adjust the quantity as needed.
- Green olives stuffed with red pepper can be substituted with plain green olives.
- Heavy cream may be swapped for half-and-half for a lighter sauce.
Nutrition
Carbohydrates: 9 g (3%),
Protein: 35 g (70%),
Fat: 28 g (43%)
Nutrition information is an estimate and may vary based on ingredient brands, substitutions, and portion sizes.
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