Skillet Thai Chicken Thighs

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These Thai chicken thighs pack a lot of flavor. Cooked in a savory peanut sauce, they are delightfully fork tender. Perfect for a quick and easy low-carb dinner.

>> You might also like this Keto Baked Crack Chicken or Air Fryer Chicken and Broccoli.

Thai Chicken Thighs

Thai flavors are some of my favorite. The lime juice, soy sauce, and crushed peanuts make a very flavorful sauce for the chicken thighs.

If you’re not accustomed to cooking with chicken thighs, instead of chicken breast, you’ll see why they are so well suited for this dish once you’ve made it.

The chicken soaks up the sauce and is so tender and juicy. You can, of course, use chicken breasts if you like, but they don’t soak up the sauce and flavors like thighs do. The end result will be less flavorful.

Ingredients You’ll Need

Most of the ingredients needed are tradition Thai flavors. While it looks like a long list, the ingredients come together to make a delicious and flavorful sauce.

  • Sesame oil
  • Chicken thighs – boneless and skinless
  • Chicken broth
  • Peanut butter – chunky or smooth natural peanut butter with no added sugar to keep the sauce low carb
  • Soy sauce
  • Lime juice – fresh
  • Fish sauce
  • Palm sugar or brown sugar
  • Sriracha sauce
  • Ginger – fresh
  • Garlic – minced
  • Salt and pepper – to taste

How to Make Thai Chicken Thighs

Thai chicken thighs

To keep this recipe low carb, be sure to use natural peanut butter in the sauce. You can add more if you like, depending on how low carb you want the recipe to be. I like to give it a hint of peanut butter, without adding the extra sugar and carbs to the dish.

The secret to this recipe is allowing the chicken to cook in the simmering sauce until it thickens, so the sauce soaks into the meat, making it tender, and then sticks to the meat in the end.

You don’t want a soupy sauce, so be sure not to cover the pot as it cooks. The liquid needs to evaporate as it simmers.

Thai chicken thighs

Frequently Asked Questions

Is Peanut Butter Low Carb?

Peanut butter is contains 7 grams of total carbs and 5 grams of net carbs per 2 tablespoon serving. It can have added sugar so make sure to read the label of your favorite brand. The most common 2 ingredients are peanuts and salt.

Can I Use Chicken Breasts Instead of Thighs

You can definitely use chicken breasts. Chicken breasts tend to dry out quicker then thighs because of a lower fat content. Keep a watch as they cook so they turn out dry and chewy.

Serving Suggestions

To add a little more substance to this meal, serve the chicken over cauliflower “rice”. If you have extra sauce, it can be poured over the “rice”. Garnish with extra chopped peanuts, cilantro, and green onions.

I love to serve this chicken with One-Pot Garlic Mushrooms and Cauliflower or Asian Cabbage Salad. The flavors go together so well, and it makes a complete meal that’s very low in carbs. Leftovers can be shredded to make healthy and delicious wraps for lunch the next day.


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Thai chicken thighs

Thai Chicken Thighs

The Thai peanut sauce is the star of the show in this low-carb weeknight meal.
4 from 6 votes
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Peanut Butter, Thai
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 people
Calories: 428kcal
Author: Laura


  • 1 tablespoon sesame oil
  • 2 pounds boneless skinless chicken thighs
  • 2/3 cup chicken broth
  • 2 tablespoons natural peanut butter chunky or smooth
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 1 tablespoon Sriracha sauce
  • 2 teaspoons fresh ginger
  • 1 clove garlic minced
  • Salt and pepper to taste

For garnish

  • Fresh cilantro chopped
  • 1/4 cup roasted peanuts chopped
  • 3-4 green onions cut into thin slices


  • Add sesame oil to a large skillet over medium high heat. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Remove and set aside on a platter.
  • Pour chicken broth into the skillet and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  • Place the browned chicken thighs into the skillet. Cook on medium, uncovered, for 20-25 minutes, or until the liquid has reduced and thickened.
  • Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.


Calories: 428kcal | Carbohydrates: 9g | Protein: 50g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 1658mg | Potassium: 726mg | Fiber: 2g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Thai Chicken with peanuts and green onions
Skillet Thai Chicken Thighs

2 thoughts on “Skillet Thai Chicken Thighs

  1. J Kitchen says:

    4 stars
    Very tasty sauce with good kick though I may have added a touch more Sriracha than call for. Next time we are going to double the sauce volume to have a little more left at the end.

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