Savory Skillet Teriyaki Chicken Thighs for Easy Weeknight Dinners

Name: Teriyaki Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 boneless, skinless chicken thighs; 1/2 cup soy sauce; 1/4 cup brown sugar; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 tablespoon cornstarch; 2 tablespoons oil; Sesame seeds (optional, for garnish); Green onions, chopped (optional, for garnish)

Olivia Morgan

May 26, 2025

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Teriyaki Chicken Thighs seriously save my Mondays. Ever stared at the fridge at 5:00 pm, hungry and just… meh? Same here. These easy chicken thighs swoop in, taste kinda like something from a five-star restaurant (not kidding), and there are never leftovers in my house unless I hide some. If you’re hunting for dinner that’s quick, real tasty, and doesn’t require chef skills – hello, this is it. You only need regular pantry items, nothing fancy or impossible to pronounce.

How To Make Teriyaki Chicken Thighs

Alright, here’s how I do it when the clock’s ticking and everyone’s already cranky. Usually, I grab boneless, skinless chicken thighs (they always turn out juicier, trust me). Whisk up a super simple teriyaki sauce—just soy sauce, brown sugar, garlic, ginger, and a little cornstarch for thickness. I toss the chicken right in the skillet with some oil, let it crisp up, then pour that sticky sauce all over. The kitchen smells so good, my dog starts doing slow laps by my feet.

Once the sauce bubbles up and gets glossy, the whole thing comes together in like 20 minutes, maybe 25 if you spaced out and started a load of laundry (guilty). Sprinkle some sesame seeds and green onions if you’re feeling extra. If you want to grill the chicken or bake it, hey, go for it, but skillet style is way more forgiving—plus fewer dishes to wash at the end of a long day.

I once had a neighbor call over the fence to ask what I was making because the smell basically took over the block. Not joking, it’s that dreamy.

I tried this teriyaki chicken thighs recipe last weekend. My kids had seconds (that’s rare) and my husband said it’s better than our takeout spot! – Rachel M.

Making Ahead

Heads up, this dish is perfect if you need a jump-start on dinner for the week. I’ll marinate the chicken thighs in the teriyaki sauce overnight if I’m thinking ahead (honestly, it’s rare, but wow does it pay off). You can even double up and stash half the cooked chicken in the fridge for lunches later.

If you make the sauce ahead, stick it in a jar and keep it chilled. It’ll be good for a few days. I just shake it up before dumping it with the chicken in the skillet. The flavor actually gets deeper the longer it sits, which feels weirdly magical for something so low-effort.

Totally honest, some nights I’ll cook everything the evening before, reheat, and it still tastes spot-on. Maybe even better since the flavors have cozied up together overnight.

Leftovers

Let’s talk leftovers. If you manage to have any (good luck), these teriyaki chicken thighs just get better as they sit. The sauce thickens, and the chicken soaks up every sweet-savory drop. Of course, they’re killer over leftover rice. Or, yeah, straight from the fridge if you’re in a hurry. Not that I’d ever do that… okay, maybe all the time.

Sometimes I chop what’s left and toss it into a salad with crunchy greens, or stuff the chicken pieces in a tortilla with some slaw for a quick wrap. It’s also awesome cold in a lunchbox—my youngest says it beats soggy sandwiches any day.

More Easy Chicken Recipes

Still on a chicken kick? I mean, who isn’t these days. Here are a couple of my go-to backup plans when teriyaki’s in the rearview:

Sticky honey garlic chicken thighs (ridiculously quick, minimal cleanup)
Lemon pepper drumsticks (so good, bright, and zingy)
Simple skillet BBQ chicken (tastes like summer even in January)
Slow cooker salsa chicken (shred it up for bowls, tacos, whatever)

There’s something about having easy chicken recipes up your sleeve. So you keep dinner boredom as far away as possible.

Alright, if teriyaki chicken thighs rocked your world, here’s a few more dinner ideas worth trying. Sometimes I get stuck in a rut (we all do honestly), and switching up the flavors makes all the difference. Think easy orange-glazed chicken, sesame beef stir fry, or even a throw-together veggie fried rice. I found inspiration once from a friend’s potluck, and now I remix weeknights with simple flavor twists whenever I feel blah about cooking.

Seriously, if there’s one recipe I make on repeat, it’s these teriyaki chicken thighs. Tastes like I ordered takeout, but I made it for half the price. Game changer! – Jamie L.

Common Questions

What’s the best way to reheat the leftovers?

Toss them in a skillet over low heat, splash a little water if things look thick. Microwave also works, but the skillet helps the sauce come back to life.

Can I use chicken breasts instead of thighs?

Absolutely, but keep an eye out. Breasts dry out faster, so don’t overcook them. Thighs are more forgiving and stay juicier.

Is homemade teriyaki sauce hard to make?

Nope. It’s just a matter of whisk, pour, and simmer. You probably have everything you need already.

Can I freeze the cooked chicken?

For sure! Store in a freezer bag. Just thaw and warm up whenever you need a quick dinner fix.

Is this recipe pretty spicy?

Not at all, unless you toss in chili flakes. It’s mostly sweet and savory—the kiddos never complain.

You’ll Want to Make This Again (And Again)

So here’s my pitch: try these savory skillet teriyaki chicken thighs. They’re unfussy, reliable, and make weeknight dinner feel kinda fancy with almost no effort. Even the pickiest eaters in my house ask for seconds. If you crave more inspiration, check out Allrecipes for different spins on chicken, or find Asian-inspired dinner ideas on Cookie and Kate. Get the pan sizzling—your taste buds will thank you. Honestly? This one’s a keeper.