Our Cast Iron Skillet Chicken Thighs are perfect for those whole love crispy skin with the juiciest meat. With only 5 minutes of prep, this easy main dish is made on the stove top and finished in the oven, making it the perfect protein for a quick yet hearty dinner on busy nights.
If you are in a chicken dinner rut and need something new to wake up your family’s tastebuds, these Cast Iron Chicken Thighs are a sure fire way to liven things up. With only 5 ingredients and mostly hands-off effort, this easy dinner recipe is a weeknight winner and one that your family is going to be requesting in the regular rotation from now on!
It takes all of 1 whole minute to season the chicken, and place it in the pan, then the rest of the cooking process is just flipping the chicken once and sticking the pan in the oven. How easy it that! To not have to babysit dinner means I have time to make a side, set the table, or read a book to my girls while the food finishes cooking.
Once they have seared for about 7 minutes or so, a wonderful crust forms and the skin is just full of flavor and crispy goodness. My girls rave about it and it’s always the first thing they go for when it’s time to eat. If you are looking for more new chicken recipes, try our Hawaiian Teriyaki Chicken Skewers, Smoky Chicken Tinga Tacos, and Grilled Cilantro Lime Chicken Thighs!
Why you’ll love these Cast Iron Chicken Thighs!
- 5 minutes prep time with hands-free cooking. Like I mentioned before, this chicken thigh recipe is a big winner in my book because you just add them to the pan and let them cook!
- Easy to customize. Use your own spice mixes and blends for these chicken thighs to add new flavors every time.
- Versatile for serving. Once you make these, they’ll be on your weekly dinner rotation. You can serve them with almost any side dish.
Reader Review: “So good! I’ve used this recipe several times now. And will continue doing so!” -Ryan
Ingredients
- Bone-in, skin-on chicken thighs – We always have a couple packages of these in the freezer. The skin gets all crispy and the bone-in version keeps the meat juicy with this type of preparation. I haven’t tested this recipe with boneless chicken thighs, and while technically you can cook them that way, I wouldn’t recommend.
- Coarse salt – Not table salt, but coarse Kosher salt instead. Regular table salt would be too salty.
- Garlic powder – It’s a pantry staple, adds just the right amount of flavor, and won’t burn in the pan like fresh garlic will the way we are cooking these.
- Black pepper – Use freshly ground black pepper for the best punch of flavor.
- Olive oil – Just a little to drizzle into the pan so the chicken thighs don’t stick.
Reader Review: “This recipe was so perfect and delicious! I feel like I’ve mastered cooking chicken thighs and I’m excited to share it with friends and family. Before I popped it in the oven I stuck 2 tablespoons of butter and some garlic cloves in it as it baked. So delicious!!” – Soela
How to cook Crispy Skillet Chicken Thighs
- Heat oven to 425°F.
- Pat the chicken thighs dry with paper towel. In a small bowl, combine the salt, garlic powder, and pepper, then sprinkle over the meat on both sides.
- In a cast-iron skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot. Place chicken thighs into the pan, skin side down and cover with a splatterguard. Cook without moving for 7-9 minutes so that the fat can render and the skin can get nice and crispy.
- Once the chicken releases from the pan and has a nicely browned crust on the skin, flip the chicken pieces over using tongs.
- Transfer the skillet with the chicken to the oven and roast for 18-20 minutes until cooked through and the internal temperature of the chicken reaches 165°F when tested with an instant read meat thermometer.
Expert Tips
- Remove any excess fat from the chicken thighs before searing. Because you are rendering the fat from the chicken skin, it is going to create quite a bit of splatter. A splatterguard really comes in handy to keep cleanup to a minimum later. Also, you’re going to want to make sure to have your vent hood fan on.
- Don’t move the chicken thighs as they sear. The chicken goes in skin-side down and then you need to just leave it alone so the hot cast iron pan can do it’s magic. I first saw this technique on Stupid Easy Paleo back when I was doing my first Whole 30 and immediately fell in love.
- Always pat the skin very dry with paper towels before searing. This is key to getting the crispiest skin of all! Any moisture will work against your sear and keep the skin soggy.
- To know that your chicken thighs are done cooking, just us a meat thermometer and look for them to reach 165ºF.
- If you would prefer to use boneless chicken thighs, you definitely can. They are most often sold skin-less, but you can ask your butcher to prepare them with the skin-on if you prefer. They will be much quicker to cook and you won’t need to finish them on the oven. I will admit, that I always prefer bone-in.
- Add other spices and seasonings. Have fun here! I’m giving you my basic recipe that my family always loves, but you can easily also add sweet or smoky paprika, cumin, coriander, chili powder, thyme, and more!
What to serve with Stove Top Chicken Thighs
When it comes to serving these chicken thighs, I will admit they can pair with pretty much anything! Some of our favorite side dishes include:
- Stir-fried baby bok choy
- Green beans
- Oven-roasted cauliflower
- Coconut rice
- Twice-baked potatoes
- Mashed potatoes
- Rice pilaf
Storage
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. They make for the best lunch or dinner the next day.
You can even freeze skillet chicken thighs for up to 2 months. Just thaw overnight in the fridge before reheating.
FAQs
The secret to these incredible cast iron skillet chicken thighs is the crispy skin which happens by patting the skin dry with paper towels, then searing the chicken in a hot cast iron skillet without moving it. Cooking at a high temperature helps render out the fat in the skin, making it crispier.
A well-seasoned cast iron skillet actually works great as a nonstick pan. Heat the skillet and add a little oil before placing the chicken thighs in, skin side down, then don’t touch the chicken again for 5 minutes. The heat from the pan will sear the skin and it will release on its own when it is ready without sticking to the pan.
The best way to not overcook pan friend chicken is to use a digital meat thermometer to monitor the temperature of the chicken for doneness. When it reaches 165°F when tested in the thickest part of the thigh without touching bone, the chicken is done!
More Chicken Recipes You’ll Love
- Slow Cooker Applesauce Pulled Chicken Sandwiches
- Hawaiian Teriyaki Chicken Skewers
- Chicken Spaghetti Casserole
- Sheet Pan Chicken and Vegetables Stir Fry
Skillet Chicken Thighs (Bone-in)
Equipment
Ingredients
- 2 1/2 lbs bone-in, skin-on chicken thighs (about 6-8)
- 1 teaspoon coarse Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1-2 Tablespoons olive oil
Instructions
- Heat oven to 425℉ (218℃).
- Pat the chicken thighs dry with paper towel. In a small bowl, combine the salt, garlic powder, and pepper, then sprinkle over the meat on both sides.2 ½ lbs bone-in, skin-on chicken thighs, 1 teaspoon coarse Kosher salt, 1 teaspoon garlic powder, ½ teaspoon freshly ground black pepper
- In a cast-iron skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot. Place chicken thighs into the pan, skin side down and cover with a splatterguard. Cook without moving for 7-9 minutes so that the fat can render and the skin can get nice and crispy.1-2 Tablespoons olive oil
- Once the chicken releases from the pan and has a nicely browned crust on the skin, flip the chicken pieces over using tongs. Transfer the skillet with the chicken to the oven and roast for 18-20 minutes until cooked through and the internal temperature of the chicken reaches 165℉ when tested with an instant read meat thermometer.
Video
Notes
- Because chicken thighs can vary pretty significantly in size, you may need to adjust cooking times in the oven for larger or smaller thighs.
So good! I’ve used this recipe several times now. And will continue doing so!
OMG this looks amazing! I’m always looking for new recipes to try out and can’t wait for this!
This recipe was so perfect and delicious! I feel like I’ve mastered cooking chicken thighs and I’m excited to share it with friends and family. Before I popped it in the oven I stuck 2 tablespoons of butter and some garlic cloves in it as it baked. So delicious!!
Thank you for that idea. Trying it now😊💜
This turned out so good! I had boneless skinless chicken thighs in my fridge but I followed the recipe and seared the tops and honestly they tasted GREAT. My husband and I both agreed it was a great recipe! I also chopped onions and put them in the cast iron skillet around the chicken thighs when I baked it and those added some nice flavor. Will definitely make it again!
This was delicious. Thanks!
This has become a weeknight staple in my house. So quick, easy and delicious!
Absolutely delicious. We love chicken and now this is one of our favorites. Please tell me what I am doing wrong. Crust crispy on the outside and delicious but underneath the crust kinda chewy. I have made twice and can’t wait to have it again.
Please help me with my crust.
Thank you ❤️
Melyndia Wilkinson
Try baking it to 190 degrees Fahrenheit if you have the time.
One of our go to meals for sure. So easy and delicious. Please tell me what I am doing wrong. The skin ilooks wonderfully crispy but is a little chewy .
Will make this once a week.
Thank you 😊
I am making this right now. Question… do I cover it in the oven? Will it make a splatter mess in my oven?
Thank you!
Susan
I don’t ever cover it in the oven.
Fantastic recipe! So simple and so good. I would highly recommend it; it’s now a family favorite.
Simple and delicious
So good! I added a bit paprika to the seasoning and cooked per recipe. I added red potatoes for a starch when the pan when into the oven. Took out chicken when done and let the potatoes roast a bit longer until tender. delish!
This is my go to. Not because I have chicken thighs on hand. I buy chicken thighs to make this for my family. Two teenage girls in this house and they actually eat it..
WOW these chicken thighs were excellent. So easy and the skin was perfectly crispy. The only adjustment I made was putting the chicken thighs on a baking sheet instead of leaving it in the oiled cast iron skillet. I still baked it for the allotted time and they came out perfect! So tender and juicy.
Oh I am so glad you liked them! Can’t beat perfectly crispy skin!
Easy, fast and outta this world! Great hands off recipe got busy days! Love this one…
This recipe was really good! I added some fresh thyme before I flipped them and they came out perfect. I would recommend cooking thighs up to around 200 degrees. 160 degrees for chicken breasts. Thank you for the recipe.
Very easy to make and extremely flavorful!
Looks like a great recipe… very disappointed you didn’t offer a page or two for printing the recipe… 34 pages for this recipe is entirely ridiculous!
Oh my! I wouldn’t want 34 pages either! If you scroll down to the recipe card there is a print button. It should just print the recipe, on one page. You can always hit “jump to recipe” at the top of the blog post and it will take you straight to the recipe card where you can print just the recipe. Let me know if you have any more questions!
Delicious!!! Nice crispy skin!
Yum yum yum
The only thing is my chicken thighs were small and even though I set the timer for 13 minutes in the oven, it was still cooked too long.
Loved cooking in the skillet and added paprika
Chicken thighs are dark meat and best cooked till 190.
Easy and Delicious! Used boneless, skinless thighs and plated with peas and riced cauliflower. Now a part of our rotation.
I have an easier and more delicious take on this. You won’t have to worry about splatter. Pre heat the oven to 450 WITH the cast iron pan in the oven. Remove from oven. Add butter, it should sizzle, Add chicken, skin side down and put it into the hot oven for 15-20 min. Remove, flip chicken and into the oven for another 15-20 min until temp reads it is safe. No splatter and the butter adds a sweetness to the super crispy skin.
Easy and delicious
Thank you!
Really delicious! Added onions and quartered potatoes to skillet with some butter for baking, and I fried the skin with ghee on the stove top.
This is my go to. Not because I have chicken thighs on hand. I buy chicken thighs to make this for my family. Two teenage girls in this house and they actually eat it…
This recipe was exactly what I was looking for. Incredibly simple to prepare with ingredients I had on hand, and it gave me time to prepare a side dish. I made it in a 12″ Lodge cast iron skillet and it came out perfect. I’m not much of a cook, and I think this recipe gave me a lot for a little. Thank you for this.
This is a wonderful recipe I even throw some butter gold potatoes and chuncks of sweet potoes for the sweet and savory taste!
With out a doubt, this is the best chicken thigh recipe we have. It is our go to when un expected family or friends stop by. Fast and easy using one pan.
Delicious! Perfect skin! Thank you 😀
Great recipe!!!
So easy,
So moist and delicious…
We have already had this twice in one week!
Thank you Amy♥️
Tried this tonight. BIG fan 👏👏👏👏
I added onion powder and cayenne.
It was fantastic. The cooking times were perfect. Thank you!
How long for boneless skinless chicken thighs?
Boneless chicken thighs take a little less time to cook, but it also depends on the size of thigh. I would decrease the oven time by about 5 minutes, but the true way to know is to measure the internal temperature of the thighs and make sure they are 165 degrees F.
I make this recipe more times than I can count. It’s always good. I sometimes add a little smoked paprika but that’s about it.
Great very easy recipe and it always come out just right!!!
Made it tonight. Fall off the bone perfect. Made gravy with pan drippings.
This is so good and a family favorite! Thank you for the recipe and instructions!
Thanks for the great recipe!
Excellent chicken! Everyone loved it. It couldn’t have been easier to make, as well. Thank you!
Thank you for this super simple recipe! I made it as written and the thighs were juicy and delicious.
Fantastic! It’s the one my husband asks for!
7 minutes on a medium high setting is too long, my skins burnt. I threw them into an oven at 350 degrees for 20 minutes and they were pretty tasty.
This is one of our go to recipes for chicken thighs and it is in our meal rotation as a favorite.
I’ve made this recipe so many times now and it always turns out great! Change nothing!
Because you didn’t ask me to leave a lot of information to be able to get the recipe I will use your site more often. I appreciate that.
Comes out perfect every time!!
I am so glad Myra!