Boneless Chicken Thighs and Salad

Looking for a flavorful and wholesome dinner that’s both easy to prepare and satisfying? This Boneless Chicken Thighs and Salad recipe is for home cooks who want a quick, healthy meal that doesn’t skimp on taste. In this post, you’ll learn how to marinate and pan-sear chicken thighs to juicy perfection, how to build a fresh, leafy green fennel salad, and how to whip up a homemade white balsamic dressing. This recipe is warm-weather bistro goodness.

Whether you’re meal prepping for the week, planning a light dinner, or serving a low-carb lunch, this recipe offers a perfect balance of savory protein and fresh greens, without skimping on flavor. It’s an ideal fit for those following a Mediterranean-style diet, or anyone who wants to eat cleaner without sacrificing on flavor and satisfaction.

Our marinade uses simple ingredients like Parmesan cheese, fresh garlic, lemon juice, and herbs to deliver restaurant-quality flavor with minimal effort. Plus, the salad base is endlessly versatile, and the homemade dressing is a refreshing upgrade from store-bought – and couldn’t be simpler to make.

Read on for the full ingredient list, a printable recipe card, and serving suggestions to make this your new go-to chicken salad recipe. Now, let’s get to it.

Baked Whole Chicken Wings – Recipe Overview

Taste and Texture

The core of the recipe is the marinade. We start things off by marinating boneless chicken thighs in a mix of grated fresh garlic, lemon juice, grated cheese, and herbs. We let the chicken marinate in the mixture for a few hours, letting the acidity tenderize the meat while the herbs and seasonings infuse it with savory goodness. The mix of herbs we’re using should give the chicken a bright, herbal pepperiness – more on this below. From there, we’ll be pan-searing the chicken, giving it a nice crispy crust while keeping the interior moist and tender. We’ll be pairing the chicken with a romaine and fennel salad to provide a bit of crisp, leafy contrast.

Difficulty Level

Very easy. From start to finish, this recipe is sublimely beginner-friendly and doesn’t take long at all to prepare, provided you’ve marinated the chicken ahead of time. This makes it perfect for busy weeknights or simple weekend dinners. What’s more, the recipe involves only minimal prep and uses only simple ingredients that are all readily available at your local supermarket.

Preparation Process

We start things off by prepping the marinade, which is simply a matter of mixing the ingredients listed below in a bowl or zip bag, large enough to accommodate the chicken. Then, we add the chicken to the marinade, toss until well coated, and pop the chicken in the fridge. I recommend letting the chicken marinate for at least an hour, or up to overnight. After marinating, we pan-sear the chicken in a cast-iron skillet – and yes, this recipe works great on the grill. Meanwhile, we assemble the salad and mix the dressing. By that point, the chicken should be ready, and all that’s left to do is plate it and enjoy. Simple!

Pairings

My go-to would be roasted potatoes, a nice loaf of bread, and – of course – a leafy green salad as we’ve prepared here today. A tossed pasta salad would also be delicious. For a wine pairing, I’d consider a nice Sauvignon Blanc or Pinot Grigio.

Ingredient Checklist – Everything You’ll Need

The Chicken and Marinade

• 6–7 skinless, boneless chicken thighs
  • Note: I’m using boneless chicken thighs since they’re naturally juicy, cook up quickly, and readily absorb the marinade.
  • Substitute: If you prefer, bone-in chicken thighs would also work, but you would have to adjust the cooking time. You can always use chicken breasts, if preferred.
• 3 cloves of fresh garlic – grated
  • Tip: I grate the garlic to allow better, more even distribution throughout the marinade, and to ensure maximal release of the juices. That said, crushing and then chopping will also get the job done.
  • Shortcut: You can substitute garlic paste or jarred minced garlic, but I really do recommend using fresh.
• ½ teaspoon salt
  • Tip: Adjust to taste.
  • Note: Plain table salt is all we need, but feel free to use your choice of sea salt or kosher salt.
• ½ teaspoon dried oregano – crushed
  • Tip 1: I really do recommend using dried oregano for this recipe, as fresh will risk overpowering the other ingredients.
  • Tip 2: Crush the oregano between your fingers to ensure maximal release of its natural oils. Bonus points if using a mortar and pestle.
  • Substitute: Italian seasoning or dried thyme can stand in, but there is no perfect substitute for oregano, so I do recommend using it.
• ½ teaspoon coarse-ground black pepper
  • Tip: I recommend freshly ground for the best aromatics.
• ½ teaspoon red pepper flakes
  • Note: For subtle heat, adjust based on preference, or omit entirely.
  • Substitute: A pinch of cayenne or your preferred spicy chili powder. Freshly diced jalapenos or even pepperoncini would also work just fine. Feel free to experiment!
• 2–3 tablespoon fresh Italian parsley – chopped
  • Tip: Brightens and freshens the marinade.
  • Substitute: Fresh basil or cilantro can be used if desired. Or even a mix of fresh herbs. Get creative.
• Juice of ½ lemon
  • Tip 1: The acidity from the lemons helps to tenderize the meat, while adding a nice, citrusy brightness.
  • Tip 2: I do recommend fresh lemon juice.
  • Substitute: Use 1 tablespoon white wine vinegar in a pinch. You could also use apple cider or rice vinegar – whatever you prefer or have on hand.
• 2–3 tablespoon grated Parmesan or Romano cheese
  • Tip: Adds umami richness to the marinade.
  • Substitute: Pecorino or Asiago work just as well.
• 2 tablespoon olive oil
  • Tip: For added fat and body, and to help ensure that the marinade clings to chicken and to promote browning through cooking.
  • Substitute: Any cooking oil. My go-to would be avocado oil, plain corn oil, or even sesame oil. That said, this ‘will’ change the flavor profile of the marinade considerably – and for that reason, I recommend using olive oil.

For the Salad

• Arugula
  • Tip: I find it brings a nice bit of ‘herbal pepperiness.’ I’m mixing it with romaine for balance.
  • Substitute: The greens are purely a matter of preference. So feel free to use your preferred salad mix.
• Romaine lettuce leaves
  • Note: Adds some nice crunch, and brings a nice ‘neutral green’ flavor.
  • Substitute: Once again, purely preference.
• Grape tomatoes
  • Tip: I’m using grape tomatoes since they’re what I had on hand, but I do think that they’re bite-sized shape works well in salads. That said, slicing regular-sized tomatoes would also work just fine. Again, preference.
• Fresh Italian parsley
  • Note: Adds herbal freshness. Optional, but recommended.
  • Substitute: As always, curly-leaf parsley is ‘not’ an adequate substitution since it doesn’t bring the herbal flavor we’re looking for. Curley-leaf parsley is ‘almost always’ only a garnish.
• Red onion – thinly sliced
  • Note: For color, and since red onion serves best raw. You could also use sweet onion if preferred. White or yellow onion would probably be a bit too astringent, in my opinion.
• Fennel – thinly sliced
  • Note: Adds sweet crunch and a mild anise flavor.
  • Substitute: Celery or cucumber would stand in nicely, but I think the anise flavor from the fennel really works well here.
• Olives of your choice
  • Tip: Purely preference. My go-to options would be Kalamata, green, or Castelvetrano.

For the Dressing

• 4 tablespoon white balsamic vinegar
  • Note: White balsamic is sweeter and more mellow than darker balsamic. I find the sweetness plays particularly well here.
  • Substitute: I would really recommend using balsamic here, but if you must swap to your preferred vinegar, I would recommend apple cider vinegar or red wine vinegar. I would not recommend using standard white vinegar or rice vinegar for this dressing.
• 4 tablespoon water
  • Tip: Purely to thin the dressing. Adjust to preference.
• 4 tablespoon olive oil
  • Tip: I recommend using a good quality olive oil, since it’s being consumed raw. Rule of thumb – you can get away with using a ‘merely decent’ olive oil in cooked recipes, but do use a good quality olive oil when consuming it raw. The difference is very noticeable.
• ½ teaspoon salt
  • Note: Start light, then taste as you go.
• ½ teaspoon coarse-ground black pepper
  • Tip: Adds bite and balances the vinegar's sweetness.
• 1 teaspoon dried oregano – crushed
  • Note: Echoes the flavors from the marinade.
• 2–3 tablespoon grated Parmesan or Romano cheese
  • Tip: Adds savory depth and thickens the dressing slightly.
  • Storage: Store leftover dressing in an airtight container in the fridge for 3–5 days.

How to Store and Reheat Leftovers

Super simple. Storing and reheating leftovers could not be easier – especially since this chicken can be enjoyed cold, such as cut up into a salad, or layered onto a sandwich.

That said, here are a few tips.

Storing Leftovers

• Use an airtight container: I strongly recommend using a basic airtight container for storing leftover chicken. Simply place the leftover cooked chicken in a shallow, airtight container. Not only does this keep it fresh, but it also locks in moisture, preventing the chicken from drying out.
• Refrigeration time: When stored this way, the chicken should keep for about 3-4 days.
• Keep the salad separate: Always store the salad separately from the chicken and dressing. Dressed greens wilt quickly when stored. Instead, I recommend tossing the salad and dressing fresh when serving.
• Store dressing on the side: Personally, I store my homemade dressing in a sealed mason jar. Stored this way, dressing keeps for about five days in the fridge.

Reheating the Chicken

• Let it come to room temperature before reheating (about 10–15 minutes) to ensure even heating.
• Skillet method (best for flavor):
  • Add a little olive oil to a skillet. Feel free to add things like garlic or herbs to the skillet with the olive oil.
  • Reheat over medium heat until the chicken is warmed through and slightly crispy on the outside. Don’t overdo it, though, as you can quickly dry out the chicken. We’re reheating, not re-cooking.
• Oven method:
  • Preheat oven to 325°F.
  • Place chicken in a baking dish with a few tablespoons of broth or water, cover with foil, and heat for 10–15 minutes.
• Avoid the microwave: If possible, avoid reheating in the microwave, as it can very quickly dry out the chicken or make it rubbery.

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And that’s our Marinated Boneless Chicken Thighs with Fennel Salad. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you!

Happy Cooking!

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