This turmeric chicken thighs recipe is so full of flavor, packed with tasty 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!
Do check out my chicken with red pepper sauce for another skillet dinner idea!
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! Similarly to my turmeric chicken and rice recipe, we use turmeric, ginger and cardamom 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.
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, ground ginger, cardamom, 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!
You want to use heavy cream, or my UK readers will want to use double cream.
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, cardamom, 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.
Faith says
Is there anyway to make this in the instapot?
Claire says
I don't have an instapot, so haven't tried it I'm afraid. It's very quick in a skillet!
Jacinta says
This is a favourite recipe now! I use either butterflied chicken breasts or a white fish dusted in cornflour with the spices. I use light thickened cream and end the sauce with cornstarch slurry to make it thick. Usually anything with ginger in I double the ginger, but I've been enjoying this with just one tablespoon of grated ginger lately (though it's frozen, I think that makes it a bit bitier). thank you so much for this recipe, it's so comforting to eat and so fast to cook!
Claire says
Lovely to hear that you enjoy the recipe Jacinta, and using frozen ginger is a nice tip to make things easier too!
Luna says
This recipe was amazing! I am lactose intolerant along with histamine intolerant, and so I replaced the heavy cream with cashew cream and it was fantastic! Highly recommend.
Claire says
So glad you enjoyed it Luna! And love that you were able to change up for the cashew cream and it worked so well. Always good to have some easy food swaps for dietary requirements.
Vic says
So easy and so delicious! I made this for a group of friends, and everyone asked for the recipe! It was so cozy, nourishing, and aromatic that this will definitely be added to our weekly rotation! 💛
Claire says
Always so lovely to hear when people enjoy my recipes together sharing a meal! So glad you enjoyed it Vic and thanks so much for taking the time to comment 🙂
Dds says
U list cardamom in the ingredients list but never mention when to add it in ?
Claire says
It's part of the ingredients for the spices for the chicken thighs, so you add it along with the turmeric, ground ginger, salt and black pepper (if using). Hope you enjoy!
Katie says
Stumbled on this when looking for something new for chicken thighs. It was a hit! We did use bone in thighs and I seasoned them as stated and then put them on a sheet pan, drizzled with olive oil, and slipped in a 425° oven to let the skin get all crispy. Made the sauce as indicated and then added the chicken to the sauce. (Pour a little of the chicken grease into the sauce for the flavor!) absolutely delicious! I also added some green onion at the end and just a little tiny bit of garham masala and red pepper flakes for an extra kick! Thanks so much for the recipe! Will definitely make again.
Claire says
So glad you enjoyed it Katie, and the adaptations for bone-in chicken thighs worked so well!
Dianne says
I hardly ever follow a recipe and look at them as guidelines. However, I followed this precisely with some free range, natural chicken thighs. The spices were great and I was concerned there would not be enough “rub” for my two chicken thighs. It was and I even sprinkled the little left in the bowl after turning the chicken. I used homemade chicken stock and the heavy whipping cream. It took a while for my thighs to come to temperature because they were bone in. I didn’t have kale or spinach on hand but used romaine that was growing on the porch. (I did vary the recipe but wanted greens in it. I look forward to trying this again with coconut milk. Thanks for the recipe.
Claire says
Glad you enjoyed it Dianne! And yes, bone in thighs always take longer to cook, as you say. Hope you enjoy with coconut milk next time!
JD says
Could this be made in the oven or in a pressure cooker with bone in thighs and legs?
Claire says
I haven't ever made it using those cooking methods or with bone-in chicken thighs so I can't say for sure. If you are using that form of chicken it has a longer cook time, so you would need to adjust it.
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.