To cook skinless chicken thighs, sauté chicken thighs in a skillet between 14 and 18 minutes. For added flavor, cover chicken thighs with herbs such as garlic, pepper, thyme or rosemary before cooking. Before serving, top with sauce, relish or cheese.
When cooked, skinless chicken thighs remain flavorful and juicy. Add chicken thighs to soups and salads, or use them to make chicken sandwiches. Grill, sauté, bake or place chicken thighs in a slow-cooker to prepare them. Add vegetables, potatoes or rice on the plate to complement the chicken.
To sauté, first use a paper towel to wipe away excess moisture on the chicken thighs. Trim any remaining strands of fat from the chicken. Flavor the chicken using salt, pepper, spices or herbs. Add olive, vegetable or canola oil to a skillet and heat. Place the chicken thighs into the skillet, and adjust the heat as necessary to prevent the chicken from cooking too quickly.
After cooking the chicken, prepare a sauce using the leftover pan drippings. Deglaze the skillet using broth, wine or water to loosen the drippings. Scrape the liquid and drippings into a sauce pan. Add more liquid if necessary before heating the pan. Add flour or cornstarch to thicken, and add herbs and spices to enhance the flavor.