Chicken Thighs Recipes

With their slightly higher fat content, chicken thighs add depth to sandwiches, soups, and casseroles. Make mega-batches of these easy chicken thigh recipes -- grilled, terriyaki, glazed, or fried -- and serve them as you need them for parties, picnics, or everyday meals at home.

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Slow Cooking Chicken Cacciatore

From Better Homes and Gardens

Slow Cooking Chicken Cacciatore

Chicken Cacciatore

From Midwest Living

Serve this Italian dish over fettuccine noodles for a well-rounded dinner.

Chicken Cacciatore

Slow Cooker Indian Chicken Stew

From Better Homes and Gardens

Slow Cooker Indian Chicken Stew

Winter Squash & Chicken Tzimmes

From EatingWell

Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss") can also be made with brisket and is often served during the Jewish New Year. A fairly sweet dish, it's said to offer wishes for a sweet year ahead.

Winter Squash & Chicken Tzimmes

One-Dish Chicken & Rice

From EatingWell

This Puerto Rican one-dish chicken and rice stew is rich in flavor.

One-Dish Chicken & Rice

Catalan Saute of Chicken with Sausage, Capers & Herbs

From EatingWell

Whole chicken legs, turkey sausage, tomatoes and fresh herbs are a delicious combination in this Catalan-inspired skillet supper.

Catalan Saute of Chicken with Sausage, Capers & Herbs

Old-Fashioned Chicken & Dumplings

From EatingWell

Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.

Old-Fashioned Chicken & Dumplings

Barbecued Raspberry-Hoisin Chicken

From EatingWell

Hoisin sauce along with pureed tart raspberries makes a wonderful Chinese-inspired marinade and dipping sauce for grilled chicken. Plan ahead: The chicken thighs benefit from marinating for at least 2 hours before grilling.

Barbecued Raspberry-Hoisin Chicken

Tuscan Spice Rub

From EatingWell

Take a trip to Italy with this Tuscan-inspired rub, aromatic with fennel, basil, garlic, rosemary and oregano. Try it on boneless, skinless chicken thighs, salmon steaks or lamb chops.

Tuscan Spice Rub

Hunter's Chicken Stew

From EatingWell

Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.

Hunter's Chicken Stew

Pineapple-Teriyaki Chicken

From EatingWell

Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

Pineapple-Teriyaki Chicken

Chicken Thighs with Pear & Leek Sauce

From EatingWell

Here, we combine currant jelly--a tasty "secret" ingredient in rich sauces for game birds or poultry--with a medley of fall flavors, such as pears, walnuts and leeks, to make a quick pan sauce. Serve with quinoa and broccolini.

Chicken Thighs with Pear & Leek Sauce

Kumquat Tagine

From EatingWell

A tagine is a slow-cooked Moroccan stew (traditionally served over couscous)--but here it's quicker and (dare we say it?) tastier, thanks in large part to the bright spike of kumquats.

Kumquat Tagine

Chicken Cassoulet

From EatingWell

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

Chicken Cassoulet

Maple-Mustard Baked Chicken

From EatingWell

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold--no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.

Maple-Mustard Baked Chicken

Curried Chicken with Mango Salad

From EatingWell

If you don't want to heat up your kitchen you can cook the chicken on the grill instead; grill on high heat, 6 to 8 minutes per side. Make it a meal: Serve with a fragrant brown basmati rice.

Curried Chicken with Mango Salad

Barbecue Pulled Chicken

From EatingWell

This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.

Barbecue Pulled Chicken

Chicken Thighs with Green Olive, Cherry & Port Sauce

From EatingWell

This sweet and salty sauce with dried cherries and port is wonderful over succulent chicken thighs. It's also great with lean pork or chicken breast. Substitute cranberry juice for the port if you prefer. Serve with farro tossed with chopped pistachios and fresh herbs and steamed green beans.

Chicken Thighs with Green Olive, Cherry & Port Sauce

Turkish Chicken Thighs

From EatingWell

The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

Turkish Chicken Thighs

Greek Chicken & Vegetable Ragout

From EatingWell

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolemono, a versatile Greek sauce made with egg, lemon and fresh dill. Serve with whole-wheat orzo or crusty bread to soak up the sauce.

Greek Chicken & Vegetable Ragout

Chicken Tagine with Pomegranates

From EatingWell

The Moroccan word tagine, when translated simply as "stew," hardly does justice to this beautifully fragrant, succulent one-dish meal. (Tagine is also the name of the distinctive pot in which the meal is traditionally cooked and served.) Pomegranate juice lends a tart depth of flavor to the sauce; use bottled juice and skip the garnish when the fruit is not in season. Serve with whole-wheat couscous to soak up the delicious sauce.

Chicken Tagine with Pomegranates

Oven-Fried Chicken

From EatingWell

Great news - crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken - that is good news.

Oven-Fried Chicken

Lime-Honey Glazed Chicken

From EatingWell

The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don't let the chicken marinate any longer than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.

Lime-Honey Glazed Chicken

Chicken in Garlic-Vinegar Sauce

From EatingWell

Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.

Chicken in Garlic-Vinegar Sauce

Braised Paprika Chicken

From EatingWell

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good "pantry dish" since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

Braised Paprika Chicken

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