Juicy chicken thighs cooked in a skillet and coated in creamy, spicy Bang Bang sauce—an easy, flavor-packed dinner ready in under 25 minutes.

6 boneless, skinless chicken thighs

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon paprika

2 tablespoons vegetable oil

1 cup Bang Bang sauce (homemade or store-bought)

Chopped green onions, for garnish

Cook Mode Prevent your screen from going dark

In a small bowl, combine salt, black pepper, and paprika.

Season chicken thighs evenly on both sides with the spice mixture.

Heat vegetable oil in a large nonstick skillet over medium heat.

Add chicken thighs and cook for 5 minutes on one side until golden brown.

Flip chicken, reduce heat to medium-low, and cook for another 5 minutes or until internal temperature reaches 165°F.

Remove chicken from the skillet and keep warm.

Pour Bang Bang sauce into the skillet and stir, scraping any browned bits from the bottom. Simmer for 1–2 minutes.

Return chicken to the skillet and coat with sauce.

Garnish with chopped green onions and serve hot.

Add a touch of honey to the Bang Bang sauce for a sweeter flavor.

For more heat, increase the amount of Sriracha in the sauce.

A splash of lime juice adds brightness to balance the creaminess.

Substitute chicken breasts if preferred, adjusting cook time as needed.