Discover the secret to elevating your everyday meals with Ina Garten’s signature approach to cooking. Her recipes combine approachable techniques with gourmet results, making it easy to create flavorful dishes. By exploring her ideas for boneless, skinless chicken thighs, you’ll unlock a world of possibilities—from foolproof preparation methods to perfectly paired side dishes—all designed to make your meals memorable.
1. Parmesan Chicken with Lemon Vinaigrette
This breaded chicken recipe is perfect for a quick and satisfying weeknight meal. While the original recipe calls for chicken breasts, you can easily substitute boneless, skinless chicken thighs for a juicier and richer flavor.
Ingredients
- For the Lemon Vinaigrette:
- 4 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the Chicken:
- 5 boneless skinless chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs plus 1 egg white
- 1 1/4 cups seasoned dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salad greens for serving
Instructions
- Pound the chicken thighs between two layers of plastic wrap to an even thickness (about 1/4 inch).
- Prepare three plates: one with the flour mixture, one with beaten eggs, and one with breadcrumbs and Parmesan cheese.
- Coat the chicken in flour, then dip it in the egg mixture, and finally dredge it in the breadcrumb mixture.
- Heat butter and olive oil in a large skillet over medium heat. Cook the chicken thighs for 3-4 minutes on each side until golden and cooked through.
- Serve the chicken over a mound of salad greens dressed with lemon vinaigrette. Sprinkle with extra Parmesan if desired.
2. Chicken Marbella with Boneless Thighs
Chicken Marbella is one of Ina Garten’s most beloved recipes, celebrated for its balance of sweet, savory, and briny flavors. Using boneless, skinless chicken thighs simplifies preparation and ensures even cooking.
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/2 cups pitted prunes
- 1 cup green olives like Castelvetrano
- 1/2 cup capers with brine
- 6 bay leaves
- 1 1/2 heads garlic minced
- 1/4 cup dried oregano
- 1/2 cup brown sugar
- 1 cup dry white wine
- Kosher salt and black pepper to taste
Instructions
- Combine all marinade ingredients in a bowl. Add chicken thighs, ensuring they are fully coated.
- Cover and marinate in the refrigerator for at least 8 hours or overnight.
- Preheat the oven to 350°F. Arrange the chicken in a baking dish with the marinade.
- Sprinkle brown sugar over the chicken and pour white wine around the pieces.
- Bake for 40-50 minutes, until the chicken reaches an internal temperature of 165°F. Serve with rice, mashed potatoes, or buttered egg noodles.
3. Lemon Chicken with Herby Garlic Sauce
For those who prefer bright and zesty flavors, Ina’s Lemon Chicken is a winner. The marinade works equally well with boneless, skinless chicken thighs.
Ingredients
- 1/4 cup olive oil
- 3 tablespoons minced garlic
- 1/3 cup dry white wine
- Zest and juice of 2 lemons
- 1 1/2 teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 4 boneless skinless chicken thighs
- Lemon slices for garnish
Instructions
- Warm olive oil and garlic in a small pan until fragrant. Remove from heat and stir in wine, lemon zest, lemon juice, oregano, and thyme.
- Pour half of the sauce into a baking dish. Add chicken thighs and top with lemon slices. Pour the remaining sauce over the chicken.
- Marinate for 1 hour or up to overnight.
- Preheat the oven to 400°F. Bake the chicken for 25-30 minutes until cooked through.
- Serve with roasted vegetables or a simple salad.
Tips for Cooking Boneless, Skinless Chicken Thighs
- Even Cooking: Pound the chicken thighs to an even thickness for consistent results.
- Marination: Longer marination times help develop deeper flavors, especially in recipes like Chicken Marbella.
- Don’t Overcook: Boneless thighs are forgiving but aim for an internal temperature of 165°F for optimal juiciness.
Side Dishes to Pair
- Roasted Vegetables: Asparagus, carrots, or Brussels sprouts complement these dishes beautifully.
- Rice or Grains: Lemon chicken pairs well with herbed rice or quinoa.
- Light Salads: A simple green salad with vinaigrette balances the richness of breaded or marinated chicken.
Final Thoughts
Whether you’re drawn to the crispiness of Parmesan Chicken, the bold flavors of Chicken Marbella, or the brightness of Lemon Chicken, Ina Garten’s recipes are versatile enough to work with boneless, skinless chicken thighs. These dishes are perfect for weeknight dinners or entertaining guests. Now, it’s time to grab your apron and start cooking!