Saucy Peanut Butter Chicken Thighs

This saucy peanut butter chicken is a cozy, flavor-packed dinner made with tender chicken thighs simmered in a rich peanut tomato sauce. Warm cumin and coriander give it a deep, almost curry-like flavor that’s perfect for spooning over rice.

This saucy peanut butter chicken is one of those recipes that feels far more luxurious than the effort it takes to make. I always use boneless, skinless chicken thighs because they stay wonderfully tender as they simmer and soak up every bit of the rich peanut sauce.

Unlike my Thai peanut chicken, which leans on lime juice and red curry paste for a brighter, satay-inspired flavor, this version is deeper and more savory. The sauce starts with crushed tomatoes and chicken stock, which give it a richness and body that feels almost stew-like. Peanut butter adds creaminess, while cumin and coriander bring warm, earthy flavors that make the whole dish incredibly comforting.

As the sauce simmers, the tomatoes mellow, the peanut butter melts in, and the spices bloom into something that tastes like it’s been cooking all afternoon. A little honey rounds everything out, creating a sauce that’s rich, warming, and perfect spooned over rice to soak up every last drop.

How to store peanut butter chicken thighs

Storing chicken in peanut sauce is easy – let it cool to room temperature, then transfer it to an airtight container. Pop it in the fridge for 3-4 days, then gently reheat it on the stove when it’s time to enjoy it. If the sauce has thickened, add a splash of water to thin it. You can also pop it in the freezer for up to three months, then thaw it in the fridge overnight before digging in.

Peanut butter chicken recipe video

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Saucy Peanut Butter Chicken Thighs

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

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Boneless chicken thighs are simmered in a creamy peanut butter sauce made with crushed tomatoes, chicken stock, garlic, ginger, cumin, and coriander. Rich, savory, and deeply comforting, this is an easy dinner you'll want to make again and again.

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Ingredients

• ▢ 8 boneless, skinless chicken thighs
• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon cooking oil
• ▢ ½ medium onion (finely minced)
• ▢ 3 cloves garlic (finely minced)
• ▢ 1 tablespoon minced ginger
• ▢ Sea salt (to taste)
• ▢ Minced cilantro (to serve)

Peanut Butter Sauce

• ▢ ½ cup natural peanut butter
• ▢ 15 ounce can crushed tomato
• ▢ 1 cup chicken stock
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon EACH: ground cumin and coriander
• ▢ A pinch of pepper flakes

Instructions 

• Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.
  8 boneless, skinless chicken thighs, 2 tablespoons soy sauce
  
• In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.
  ½ cup natural peanut butter, 15 ounce can crushed tomato, 1 cup chicken stock, 1 tablespoon honey, 1 teaspoon EACH: ground cumin and coriander, A pinch of pepper flakes
  
• Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.
  1 tablespoon cooking oil
  
• Add the onion to the pan and let it cook for 3 minutes, or until it is transparent. Add the garlic and ginger and cook for 1 more minute.
  ½ medium onion, 3 cloves garlic , 1 tablespoon minced ginger
  
• Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve with a little minced cilantro.
  

Video

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 580kcal (29%), Carbohydrates: 25g (8%), Protein: 55g (110%), Fat: 30g (46%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 217mg (72%), Sodium: 746mg (32%), Potassium: 1183mg (34%), Fiber: 4g (17%), Sugar: 14g (16%), Vitamin A: 285IU (6%), Vitamin C: 12mg (15%), Calcium: 84mg (8%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.