This turmeric chicken thighs recipe is so full of flavor, packed with anti-inflammatory spices and so easy to make in your skillet. Coming together in just 30 minutes, enjoy this creamy turmeric chicken for your next weekend dinner!
If you're looking for an easy chicken dish that has a little spice, but without curry, then these turmeric chicken thighs are just the thing! Turmeric, ginger and cardamom combine to give such a depth of flavor, but without being 'hot' on the spice scale.
Love flavorful skillet chicken recipes for an easy weeknight dinner? Do check out my creamy paprika chicken, chicken in tarragon cream sauce, chicken and leek risotto and my skillet sage chicken for more tasty ideas!
And for more chicken with turmeric recipes, I think you will love my turmeric chicken soup and my rosemary turmeric chicken fillets!
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⭐ Why this recipe is so good
Indulgent creamy sauce. We use a lightly spiced cream sauce for this ginger turmeric chicken recipe that feels quite decadent, yet is so easy to make.
Anti-inflammatory spices. Turmeric and ginger are both commonly reputed to have anti-inflammatory properties.
Simple spiced skillet chicken recipe. Quick and easy, this dish comes together in just one pan meaning less clean up after!
🐓 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chicken thighs - this recipe uses boneless, skinless chicken thighs. If you choose to use bone-in and skin-on then you will need to adjust the cook time as they will take longer to cook through.
- Kale - I suggest using curly kale for this recipe.
- Cream - be sure to use heavy cream (or double cream in the UK). Single cream will likely split.
📖 Swaps and variations
Swap cardamom for cumin. If you like a little extra heat, you can use cumin in place of cardamom (note that this isn't likely suitable for my low histamine readers).
Swap heavy cream for coconut milk. This will make the recipe dairy-free, and give you delicious coconut milk chicken thighs with turmeric.
Swap chicken thighs for chicken breast. Chicken thighs have the benefit of being more juicy and less prone to drying out than chicken breast, but you can use breast meat too. I suggest slicing into smaller fillets.
🔪 Step by step instructions
Making these turmeric chicken thighs is very simple, with just a few steps:
Step 1
Combine turmeric, ginger, salt and black pepper in a bowl. Add the chicken thighs and rub the spices all over to coat (image 1).
Step 2
Drizzle olive oil in your skillet and heat on low-medium. Use tongs to place the chicken thighs and cook for 4-5 minutes each side, or until they are mostly cooked through (image 2). Remove from the skillet and set aside on a plate.
Step 3
Add the shallots (or onion) to the skillet and cook until softened, about 4-5 minutes. Sprinkle in the spices and add the minced garlic. Cook for a few minutes, stirring to coat the shallots in the spices (image 3).
Step 4
Pour in the chicken stock and bring to a simmer (no need to boil). Reduce the heat slightly and pour in the heavy cream and add the shredded kale. Stir, then use tongs to place the chicken thighs back in the skillet. Spoon the sauce onto the chicken (image 4).
Cook for 4-5 minutes to allow the sauce to thicken as it reduces. Ensure the chicken thighs register 165F / 75C at their deepest point.
💭 Recipe tips and notes
- Trim any excess fat from the chicken thighs if required.
- Adjust the amount of spice to taste preference.
- My UK readers will want to use double cream (definitely not single cream, which will likely split).
- Bring the sauce to a light bubble rather than a hard boil. Then allow it to reduce and thicken with the chicken thighs in the skillet.
- If you are using bone-in chicken thighs they will need a longer cook time.
- Always check the internal temperature of the chicken for a reading of 165F at the deepest point of the thighs.
📋 Frequently asked questions
You can swap the cream for coconut milk to make it a dairy-free recipe, and make a tasty chicken with turmeric and coconut milk dinner!
Turmeric is known for having anti-inflammatory and antioxidant properties, as this overview of the health benefits of turmeric by Healthline describes.
Yes, you can use chicken breast. I suggest slicing it lengthways into a few pieces for a shorter cook time.
🍽 How to serve turmeric chicken thighs
Chicken thighs in creamy sauces work well with a number of sides:
- Choose plain rice or a flavored option such as my coconut turmeric rice, or couscous to 'mop up' the tasty sauce.
- For a lower carb option, my herb cauliflower rice adds another vegetable to your plate!
- Vegetable sides such as my ginger Brussels sprouts, my steamed bok choy and my vegan fried cabbage are all healthy and delicious sides for chicken.
🥣 More tasty chicken recipes
Find so many tasty ideas on my chicken recipes page, including my popular panko fried chicken, easy air fryer boneless chicken thighs and my fragrant blueberry fennel chicken. Some recent recipes to enjoy:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a ⭐ star rating ⭐ if you've tried the recipe!
📖 Recipe
Creamy Turmeric Chicken Thighs
Equipment
Ingredients
For the chicken thighs
- 4 chicken thighs boneless, skinless
- 1 tablespoon olive oil
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon cardamom
- pinch salt
- pinch black pepper
For the turmeric sauce
- ½ onion or shallot, diced
- 2 garlic cloves minced or finely diced
- ½ teaspoon turmeric
- 2 tablespoon fresh ginger grated, adjust amount to taste
- ½ cup chicken stock
- ½ cup heavy cream
- 1 cup kale optional, stems removed, diced
Instructions
- Combine turmeric, ground ginger, salt and black pepper in a bowl (the spices for the chicken thighs in the ingredients list). Add the chicken thighs and rub the spices all over to coat.
- Drizzle olive oil in your skillet and heat on low-medium. Use tongs to place the chicken thighs and cook for 4-5 minutes each side, or until they are mostly cooked through (cook time will vary slightly according to their size). Set aside on a plate.
- If the skillet looks dry add a touch more oil. Tip in the shallot or onion and cook for 4-5 minutes, until softened. Add the garlic, turmeric and fresh ginger for the sauce and cook for a further 1-2 minutes, stirring to combine.
- Pour in the chicken stock and bring to a simmer. Reduce the heat slightly and pour in the heavy cream and add the shredded kale. Stir, then use tongs to place the chicken thighs back in the skillet. Spoon the sauce onto the chicken.
- Cook for 4-5 minutes until the sauce has reduced and thickened, and the chicken thighs register at 165F / 75C at their deepest part. If the thighs are larger in size they may need a few more minutes. Season with salt and black pepper to taste.
Notes
- If you are using bone-in chicken thighs they will need a longer cook time, so adjust accordingly.
- Trim any excess fat from the chicken thighs if required.
- Adjust the amount of spice to taste preference.
- Bring the sauce to a light bubble rather than a hard boil. Then allow it to reduce and thicken with the chicken thighs in the skillet.
- Heavy cream is similar to double cream for my UK readers.
- For a dairy-free recipe, swap out the cream for coconut milk.
- Always check the internal temperature of the chicken for a reading of 165F at the deepest point of the thighs.
- kale isn't rated.
- ginger and garlic, which score 1.
- black pepper, which scores 2.
- chicken stock will depend upon ingredients used.
Gill says
So yummy and really quick and easy to make. This will be a regular on my meal planner from now on. Many thanks
Claire says
You're so welcome Gill, and so glad you enjoyed it!
Mary Murphy says
Absolutely delicious! Whole family loved and I have already shared it with my wider family. It’s going to be part of the family repertoire now! Thank you
Claire says
So glad you all liked it Mary! Always good to have a dish that suits everyone isn't it.