These Buffalo Chicken Thighs are spicy, saucy, and cooked right in a skillet — no oven, no fuss. The flavor? Think hot wings but way meatier and way more satisfying. The best part? They're ready in under 30 minutes, which makes them a weeknight hero around here.
They're crispy on the edges, juicy in the middle, and drenched in buttery buffalo sauce with just a little honey to mellow the heat. I love serving them with a big ranch chopped salad or my Simple Spinach Arugula Salad with Lemon Dressing. And if you’re into skillet dinners, you should also check out these Garlic Butter Chicken.
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The ingredients
Boneless skinless chicken thighs – juicier and more forgiving than breasts.
Olive oil – helps get that golden sear.
Buffalo sauce – use your favorite brand; I go for medium heat.
Honey – just enough to tame the heat and add depth.
Garlic powder – flavor booster.
Salt & black pepper – basic but necessary.
Fresh parsley – for garnish and that pop of green.
Step-by-Step Instructions for the Buffalo Chicken thighs
- Pat the chicken dry. This helps you get a better sear.
- Season it. Sprinkle both sides of the chicken with salt, pepper, and garlic powder.
- Heat your skillet. Pour the olive oil in and get it hot over medium-high heat.
- Sear the chicken. Add thighs in a single layer and don’t crowd the pan. Cook about 5–6 minutes per side until nicely browned.
- Mix the sauce. In a small bowl, stir together buffalo sauce and honey.
- Sauce it up. Reduce heat to low and pour the sauce over the chicken. Flip the thighs to coat them well.
- Simmer. Let everything bubble for about 5 more minutes, flipping once or twice so every bite gets sticky and glazed.
- Finish and serve. Sprinkle with parsley and serve while it's hot!
Tips for Success
- Don’t skip drying the chicken, it helps it brown instead of steam.
- Use a splatter guard if your sauce likes to get wild.
- If your thighs are thick, press them down a little with a spatula for even cooking.
- Use a meat thermometer: 165°F means you’re good to go!
Variations
- Grilled Buffalo Chicken Thighs: Toss them on the grill for smoky flavor.
- Air Fryer Version: Cook at 390°F for 14–16 minutes, flipping halfway.
- Buffalo Honey Garlic: Add 1 minced garlic clove to the skillet with the oil.
- Slow Cooker: Skip the sear. Just season, toss with sauce + honey, and cook on LOW for 4–5 hours.
Serving Ideas
- With celery sticks and blue cheese dressing, like wings but better.
- On top of salad bowls (I love it over a chopped romaine and ranch mix).
- Slice and stuff into sandwiches or wraps with lettuce and slaw.
- Chop leftovers into a cheesy buffalo quesadilla , yes, really.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in sauce for up to 3 months.
- Reheat: Gently warm in a skillet or microwave, add a splash of water if it looks too thick.
FAQs
You can, but you’ll need a longer cook time, about 8–9 minutes per side, then simmer in the sauce.
Depends on your buffalo sauce! Go with mild and skip the honey if you want more tang and less sweet heat.
Yes! Bake seasoned chicken at 425°F for 20–25 minutes, then brush with sauce and broil for a minute or two.
Buffalo Chicken Thighs
Equipment
- Large skillet (cast iron or nonstick)
- Tongs
- Mixing bowl
- Measuring spoons
Ingredients
- 2 lb boneless skinless chicken thighs
- 1 tablespoon olive oil
- ½ cup buffalo sauce
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Prep the chicken. Pat chicken thighs dry with paper towel. Season both sides with salt, pepper, and garlic powder.
- Sear the chicken. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer. Sear 5–6 minutes per side until golden and cooked through.
- Make the sauce. In a bowl, mix buffalo sauce and honey until smooth.
- Simmer with sauce. Pour sauce over the chicken. Reduce heat and simmer for 5 minutes, flipping to coat thoroughly.
- Finish. Sprinkle with chopped parsley and serve hot.
Notes
- For extra crispy edges, don’t move the chicken too much while searing.
- You can double the buffalo sauce if you want it super saucy.
- If your skillet is small, cook in batches for even browning.
- Serve with extra ranch or blue cheese for dipping — no judgment here.
Sophie Viau says
This one's on repeat at our house! The chicken thighs turn out so juicy, and the buffalo-honey combo hits all the right notes — spicy, sweet, and super satisfying.