Skillet Bang Bang Chicken Thighs are seasoned boneless, skinless chicken thighs cooked to juicy perfection in a skillet, and then coated in a creamy, slightly spicy homemade Bang Bang sauce. And, this main course can be on the table in less than 30 minutes! It’s such a simple recipe but packed full of flavor. Be sure to have more sauce on hand for my popular Bang Bang Chicken Skewers, too!
Bang Bang Chicken Ingredients & Smart Substitutions
- Chicken: For the most tender, juicy chicken, I used boneless, skinless chicken thighs. You could also use bone-in thighs or chicken breasts. Season the chicken with salt, pepper, and paprika. No matter the chicken used, ensure that it is cooked to an internal temperature of 165°F.
- Bang Bang Sauce: The star of this recipe is the homemade Bang Bang sauce. It is so good, that I have used it for many other recipes, too, like Bang Bang Shrimp and Bang Bang Salmon, just to name a couple.
Can I Make The Bang Bang Sauce Ahead Of Time?
Yes! This recipe is quick and easy to put together, and even quicker if you have the bang bang sauce already made! Once mixed, store the sauce in an airtight container in the refrigerator. It will last up to a week! When ready to use, stir it.
What To Serve With Bang Bang Chicken Thighs
To make a well-rounded meal, I like to serve bang bang chicken thighs with one or two of these side dishes:
- Wedge Salad
- Roasted Vegetables (like asparagus, green beans, or Brussels sprouts)
- Steamed white or brown rice
- Garlic Knots
- Coleslaw
- Cauliflower Mashed
- Air Fryer Sweet Potato Fries
- German Cucumber Salad
- Corn on the Cob
How To Store Skillet Bang Bang Chicken Thighs
To store the bang bang chicken, first, let it cool to room temperature. Next, store the chicken with sauce in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the microwave or in a skillet on the stovetop.
Skillet Bang Bang Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons vegetable oil
- 1 recipe bang bang sauce, or 1 cup storebought
- green onions, chopped for garnish
Instructions
- In a small bowl, combine salt, black pepper, and paprika.
- Apply the seasoning mixture evenly to the chicken.
- To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Cooking times may vary, depending on the size of the chicken.
- Remove cooked chicken from the skillet. Place onto a plate and tent to keep warm.
- Pour the bang bang sauce into the skillet. Stir, scraping up the brown bits from the bottom of the pan. Let simmer for 1-2 minutes, or until heated through.
- Place the chicken thighs back into the skillet, coating each with the sauce.
- Garnish with green onions. Serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I loved this recipe. The spicy-sweet sauce gives just the right kick, and those crispy chicken thighs are perfection. I could eat the whole skillet (well, the chicken, not the skillet) myself!
Elizabeth
This is such a simple, but flavorful recipe. I think I would prefer chicken breasts, so I am going to make it with those next time.
Annabelle
The sauce is deliciously spicy and sweet, and it pairs perfectly with the juicy chicken thighs. Plus, they're super easy to make in the skillet.
Bella
This is a solid recipe, for sure. Although, I would have liked the bang bang sauce even spicier!
Selena
These skillet bang bang chicken thighs are fantastic! The sauce is so flavorful, with just the right amount of heat, and the chicken thighs are cooked to perfection. They're definitely going on my list of favorite weeknight dinners!
Made it!! Super easy and super delicious!!!
The whole family loved this. Thank you!
Was fun to make and serve something new!!! Great recipe