Free: Healthy 5-Ingredient Meals Ebook
Get It Now
Table Of Contents hide
- Why You’ll Love This Cast Iron Chicken Thighs Recipe
- How To Make Skillet Chicken Thighs
- Tips For Crispy Skin
- Storage Instructions
- What To Serve With Cast Iron Chicken Thighs
- More Chicken Thigh Recipes
- Cast Iron Skillet Chicken Thighs
I’ve cooked pan-fried chicken thighs countless times, but I always struggled with keeping the skin crispy. That’s where this cast iron skillet chicken thighs recipe comes in – it’s a total game changer! Drawing on my experience with stovetop-to-oven cooking methods, honed through years of experimenting with dishes like pork steak and filet mignon, I’ve perfected a technique that delivers perfectly crispy skin every time. If you’re like me and love that satisfying crunch without breading, this chicken recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Cast Iron Chicken Thighs Recipe
- Rich, herby, and buttery flavors – The seasoning brings out the best taste in this chicken.
- Super crispy skin – Get ready for a satisfying crunch (even more than oven baked chicken thighs)! This cooking technique creates that crispy texture that everyone loves.
- Simple ingredients – This dish needs just a handful of ingredients, but doesn’t sacrifice flavor.
- Easy to make – It takes 30 minutes total. This is perfect for busy weeknights when you need a tasty, healthy dinner on the table fast.
Ingredients & Substitutions
This section explains how to choose the best ingredients for skillet chicken thighs, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken – This recipe is designed for bone-in skin-on chicken thighs, providing that super crispy skin you just can’t get with skinless boneless cuts. If you prefer white meat, make my pan seared chicken breast instead.
- Olive Oil – I use olive oil for searing to get perfect crispy skin, but you can use any heat-safe oil, like avocado oil.
- Sea Salt & Black Pepper
- Butter– Unsalted. Cut it into pieces to melt evenly and quickly.
- Chicken Broth – I get store bought reduced sodium broth to keep the saltiness in check. If you prefer to make your own, homemade broth or nutrient-rich bone broth are great alternatives too.
- Garlic– Fresh tastes best, but 1/2 tablespoon of jarred minced garlic works as a quicker alternative.
- Fresh Herbs – I add fresh thyme and chopped rosemary for a nice, herby flavor, but feel free to swap in dried herbs (2 teaspoons total), or mix in others like oregano or basil.
VARIATION: Make it simpler.
For a simpler, more basic method, skip the butter, broth, garlic, and herbs. Instead, season the chicken with garlic powder, paprika, and Italian seasoning before searing. After searing, just transfer straight to the oven.
How To Make Skillet Chicken Thighs
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep and season. Pat the chicken dry with a paper towel to remove any excess moisture. Season both sides with sea salt and black pepper.
- Sear. Heat acast iron skilletover medium-high heat. Add the olive oil. Arrange the chicken thighs in the cast iron skillet in a single layer, skin side down. Sear until the skin is golden and crispy.
- Add broth and herbs. Turn off the heat and flip the chicken over. Add the butter, broth, garlic, and herbs around the chicken pieces, not on top. Swirl the pan to coat the bottom, keeping the skin dry and sauce-free.
- Bake. Transfer the skillet to the oven and bake the cast iron chicken thighs until the internal temperature reaches at least 170 degrees F. Allow them to rest uncovered before serving with the juices from the pan.
Tips For Crispy Skin
Now that you know how to make these cast iron chicken thighs, I want to tell you my top tips to really help this recipe shine:
- Use cast iron. Nothing beats cast iron pans for cooking skillet chicken thighs. Their heat retention is unmatched for that perfect sear. This one is my favorite.
- Get the skillet really hot before adding the chicken. It’s hot enough when a drop of water added to the oil sizzles.
- Broth, butter, and garlic go into the pan, not over the skin. This ensures that the chicken absorbs the flavors without losing its crispiness on top. Doing it this way also prevents burning the garlic.
- Don’t cover the pan. While cooking or resting the chicken thighs, do not cover the pan or tent with foil. If you do, the skin will start to soften.
- Use a meat thermometer. For dark meat like bone-in chicken thighs, the ideal internal temperature is 170 degrees F, as this is when the collagen starts to break down and it becomes extra juicy.
Storage Instructions
- Store: Keep any leftovers in an airtight container in the fridge for up to 3-4 days in a sealed container.
- Meal prep: Skillet chicken thigh recipes make the perfect chicken meal prep. Just cook in bulk and store for meals throughout the week.
- Reheat: Warm in the oven at 350 degrees F for about 10-15 minutes, until heated through.
- Freeze: Cool the cooked chicken thighs, then freeze in airtight bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Cast Iron Chicken Thighs
The best thing about crispy cast iron chicken thighs is that they pair with so many sides! Here are some of the ones I make most often:
- Veggies – Cooked vegetables are always my go-to side dish! Chicken recipes pair very well with steamed broccoli, sweet roasted carrots, or a mix of colorful sauteed bell peppers.
- Rice – Fluffy rice is a great side for chicken dishes, or go with cauliflower rice for a less starchy option.
- Potatoes – Serve chicken with mashed potatoes (or mashed cauliflower), crispy roasted potatoes, or go for my favorite comforting classic, baked sweet potatoes.
- Salads – Keep it light and fresh with one of my healthy salad recipes. A sweet kale salad, peppery arugula salad, or a simple garden salad can add a quick and easy side to the meal.
More Chicken Thigh Recipes
There are so many ways to cook chicken thighs! Here are some more yummy chicken thigh recipes that you might like too:
Crock Pot Chicken Thighs
Sheet Pan Chicken
Grilled Chicken Thighs
Air Fried Chicken Thighs
RECIPE SAVED! The recipe was sent to your email. I also sent you your free login info. You can use that to access your saved recipes at My Favorites.
Recipe Card
Cast Iron Skillet Chicken Thighs
These cast iron skillet chicken thighs get juicy in the middle and crispy on top, using simple seasonings like salt, pepper, and fresh herbs.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 6 (adjust to scale recipe)
Un-save RecipeSave Recipe Remove Ads
ReviewPrint
Ingredients
Tap underlined ingredients to see where to get them.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Pat the chicken dry with paper towels.
Season the chicken thighs on both sides with sea salt and black pepper.
Heat a large cast iron skillet over medium-high heat for 2 minutes. (It’s hot enough when a drop of water added to the pan sizzles.) Add the olive oil.
Arrange the chicken thighs in the cast iron skillet in a single layer, skin side down. Sear for 3-5 minutes, until the skin is golden and crispy.
Remove from heat. Flip the chicken over. Add the butter to the bottom of the pan between the chicken pieces and let it melt, then immediately add the broth, garlic and fresh herbs (to the pan between the pieces, not on top of the chicken). Move the chicken pieces around to coat the bottom in the mixture, but don’t submerge or get the pan sauce onto the skin on top. (This will ensure that it stays crispy.)
Transfer the skillet to the oven and bake for 15-20 minutes, until the internal temperature reaches at least 170 degrees F (77 degrees C). (This is recommended for dark meats like chicken thighs, for juicier results.)
Remove the chicken from the skillet and transfer to a plate. Rest for 5 minutes, uncovered, before serving. If desired, you can drizzle the pan sauce over the chicken, but it does soften the crispy skin.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Save Recipe
Related Easy Recipes
Baked Chicken Leg Quarters
Balsamic Chicken
Sheet Pan Chicken Thighs And Veggies
Air Fryer Chicken Legs
Recipe Notes
Serving size: 1 chicken thigh, including pan sauce
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories375
Fat30.1g
Protein23.9g
Total Carbs1.4g
Net Carbs1.1g
Fiber0.3g
Sugar0.03g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Main Course
Cuisine:American
Keywords:cast iron chicken thighs, skillet chicken thighs
Calories: 375 kcal
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
Cast Iron Skillet Chicken Thighs
