7 Days of Deliciousness: Chicken Thigh Dinner Recipes for Every Night of the Week

Chicken thighs are a budget-friendly, incredibly flavorful, and versatile protein source that can easily become the star of your weeknight dinners. Unlike chicken breasts, they stay juicy and tender even when slightly overcooked, making them perfect for busy weeknights. This blog post is dedicated to providing you with seven delicious and easy-to-follow chicken thigh recipes, one for each day of the week, to spice up your dinner routine.

Why Choose Chicken Thighs?

Before we dive into the recipes, let’s talk about why chicken thighs are so fantastic:

* **Flavor:** Chicken thighs are richer and more flavorful than chicken breasts due to their higher fat content. This fat renders down during cooking, creating a moist and succulent result.
* **Budget-Friendly:** Chicken thighs are generally less expensive than chicken breasts, making them a great option for saving money without sacrificing taste.
* **Versatility:** Chicken thighs can be prepared in countless ways – baked, grilled, pan-fried, braised, or even slow-cooked. They absorb flavors beautifully, making them ideal for a variety of cuisines.
* **Forgiving:** As mentioned earlier, chicken thighs are more forgiving than chicken breasts. They stay moist even if cooked a little longer, which is a lifesaver on busy evenings.

Tips for Cooking Chicken Thighs

* **Skin On or Off?** This depends on your preference. Skin-on chicken thighs will be crispier and add extra flavor, but they also contain more fat. Skinless thighs are leaner and easier to prep.
* **Bone-In or Boneless?** Bone-in thighs take longer to cook but are generally more flavorful. Boneless thighs cook faster and are easier to work with in stir-fries and other dishes.
* **Don’t Overcrowd the Pan:** When pan-frying chicken thighs, make sure not to overcrowd the pan. This will lower the temperature of the oil and prevent the chicken from browning properly. Cook in batches if necessary.
* **Use a Meat Thermometer:** The best way to ensure that your chicken thighs are cooked through is to use a meat thermometer. The internal temperature should reach 165°F (74°C).
* **Rest the Chicken:** After cooking, let the chicken thighs rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

The 7-Day Chicken Thigh Dinner Plan

Here are seven delicious chicken thigh recipes to get you through the week:

Monday: Lemon Herb Roasted Chicken Thighs

This simple and flavorful recipe is a perfect way to start the week. The bright lemon and fresh herbs create a vibrant and satisfying dish.

**Ingredients:**

* 8 bone-in, skin-on chicken thighs
* 2 lemons, one sliced and one juiced
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Fresh parsley, chopped (for garnish)

**Instructions:**

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the lemon juice, minced garlic, olive oil, oregano, thyme, salt, and pepper.
3. Add the chicken thighs to the bowl and toss to coat evenly.
4. Arrange the chicken thighs in a single layer on a baking sheet lined with parchment paper.
5. Place lemon slices around and under the chicken thighs.
6. Roast for 35-40 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.
8. Serve with roasted vegetables, rice, or a salad.

Tuesday: Honey Garlic Glazed Chicken Thighs

This sweet and savory dish is always a crowd-pleaser. The honey garlic glaze adds a sticky and flavorful coating to the chicken thighs.

**Ingredients:**

* 8 boneless, skinless chicken thighs
* 1/4 cup honey
* 1/4 cup soy sauce
* 2 tablespoons rice vinegar
* 2 cloves garlic, minced
* 1 teaspoon ginger, grated
* 1 tablespoon cornstarch
* 2 tablespoons water
* Sesame seeds and green onions, for garnish

**Instructions:**

1. In a bowl, whisk together honey, soy sauce, rice vinegar, garlic, and ginger.
2. In a separate small bowl, mix cornstarch with water to form a slurry.
3. Heat a large skillet over medium-high heat.
4. Add the chicken thighs to the skillet and cook for 5-7 minutes per side, or until browned.
5. Pour the honey garlic mixture over the chicken thighs.
6. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened and the chicken is cooked through. Stir in the cornstarch slurry in the last minute to further thicken the sauce if needed.
7. Garnish with sesame seeds and green onions. Serve over rice or noodles.

Wednesday: Spicy Paprika Chicken Thighs with Roasted Potatoes

Add a little spice to your week with these paprika-flavored chicken thighs. The roasted potatoes make it a complete and satisfying meal.

**Ingredients:**

* 8 bone-in, skin-on chicken thighs
* 1.5 lbs small red potatoes, quartered
* 2 tablespoons olive oil, divided
* 2 tablespoons paprika (smoked or sweet)
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon cayenne pepper (optional)
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**Instructions:**

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet.
3. In another bowl, combine paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
4. Rub the chicken thighs with the remaining 1 tablespoon of olive oil and then coat them generously with the paprika mixture.
5. Arrange the chicken thighs on the same baking sheet as the potatoes, making sure they are in a single layer.
6. Roast for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving.

Thursday: Creamy Mushroom Chicken Thighs

This comforting and creamy dish is perfect for a cozy night in. The mushrooms add an earthy flavor that complements the chicken beautifully.

**Ingredients:**

* 8 boneless, skinless chicken thighs
* 1 tablespoon olive oil
* 1 onion, chopped
* 8 oz mushrooms, sliced
* 2 cloves garlic, minced
* 1 cup chicken broth
* 1/2 cup heavy cream
* 1 tablespoon Dijon mustard
* 1 teaspoon dried thyme
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)

**Instructions:**

1. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken thighs to the skillet and cook for 5-7 minutes per side, or until browned. Remove the chicken from the skillet and set aside.
4. Add the chopped onion and sliced mushrooms to the skillet and cook until softened, about 5-7 minutes.
5. Add the minced garlic and cook for 1 minute more.
6. Pour in the chicken broth, heavy cream, Dijon mustard, and thyme. Bring to a simmer and cook for 5 minutes, or until the sauce has slightly thickened.
7. Return the chicken thighs to the skillet and cook for another 5-7 minutes, or until the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
8. Garnish with fresh parsley and serve over mashed potatoes, rice, or pasta.

Friday: BBQ Chicken Thighs on the Grill

Kick off the weekend with these flavorful BBQ chicken thighs. Grilling them adds a smoky flavor that is irresistible.

**Ingredients:**

* 8 bone-in, skin-on chicken thighs
* 1 cup BBQ sauce (your favorite brand)
* 1 tablespoon olive oil
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* Salt and pepper to taste

**Instructions:**

1. Preheat your grill to medium heat.
2. In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper.
3. Rub the chicken thighs with the spice mixture.
4. Grill the chicken thighs for 6-8 minutes per side, or until they are browned. You may need to move them to a cooler part of the grill if they are browning too quickly.
5. Brush the chicken thighs with BBQ sauce and continue grilling for another 5-7 minutes, turning frequently and basting with more BBQ sauce, until the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving. Serve with your favorite BBQ sides like coleslaw, corn on the cob, and potato salad.

Saturday: Chicken Thighs with Roasted Vegetables

Saturday is a good day for a full, healthy meal. This recipe is bursting with flavor and nutrients.

**Ingredients:**

* 8 boneless, skinless chicken thighs
* 1 large red bell pepper, cut into 1-inch pieces
* 1 large yellow bell pepper, cut into 1-inch pieces
* 1 large onion, cut into wedges
* 2 zucchini, cut into 1/2-inch slices
* 1 lb Brussels sprouts, trimmed and halved
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 1 tablespoon Italian seasoning
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Lemon wedges, for serving (optional)

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the bell peppers, onion, zucchini, Brussels sprouts, and garlic with olive oil, Italian seasoning, salt, and pepper.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Place the chicken thighs on top of the vegetables.
5. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
6. Serve immediately with lemon wedges, if desired.

Sunday: Slow Cooker Chicken Thighs with Potatoes and Carrots

End the week with a hearty and comforting slow cooker meal. This recipe is perfect for busy Sundays when you want a delicious dinner without spending hours in the kitchen.

**Ingredients:**

* 8 bone-in, skin-on chicken thighs
* 1.5 lbs Yukon Gold potatoes, peeled and cubed
* 1 lb carrots, peeled and chopped
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 cup chicken broth
* 1 tablespoon dried thyme
* 1 teaspoon dried rosemary
* 1 teaspoon salt
* 1/2 teaspoon black pepper

**Instructions:**

1. Place the potatoes, carrots, and onion in the bottom of a slow cooker.
2. In a bowl, combine garlic, thyme, rosemary, salt, and pepper.
3. Rub the chicken thighs with the spice mixture.
4. Arrange the chicken thighs on top of the vegetables in the slow cooker.
5. Pour the chicken broth over the chicken and vegetables.
6. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
7. Serve directly from the slow cooker.

Variations and Adaptations

These recipes are just a starting point. Feel free to customize them to your liking.

* **Spice Level:** Adjust the amount of cayenne pepper or other chili peppers to control the spiciness of the dishes.
* **Vegetables:** Substitute or add your favorite vegetables to the roasted or slow cooker recipes. Broccoli, bell peppers, and sweet potatoes are all great options.
* **Sauces:** Experiment with different sauces and marinades to create your own unique flavor combinations. Teriyaki sauce, peanut sauce, or pesto are all delicious options.
* **Herbs and Spices:** Use fresh or dried herbs and spices to add flavor and aroma to your dishes. Rosemary, basil, and parsley are all great choices.
* **Dietary Restrictions:** These recipes can be easily adapted to meet different dietary needs. For example, you can use gluten-free soy sauce or tamari in the honey garlic chicken recipe. For a low-carb version, serve the chicken with cauliflower rice or zucchini noodles.

Conclusion

With these seven delicious chicken thigh recipes, you’ll never have to wonder what to cook for dinner again. Chicken thighs are a versatile and budget-friendly protein that can be prepared in countless ways. So, get creative in the kitchen and enjoy these flavorful and satisfying meals all week long!