Cast Iron Skillet Chicken Thighs

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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 My 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

Here I explain the best ingredients for my skillet chicken thighs recipe, what each one does, and substitution options. For measurements, see the recipe card.

• 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 Cast Iron Chicken Thighs

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. 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.
2. Sear. Heat a cast iron skillet over 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.

3. 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.
4. 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.

My Recipe Tips

• 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.

Serving Ideas

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 Card

5 from 8 votes

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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 Wholesome Yum

Servings: 6 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 6 medium Bone-in chicken thighs (~2 lb) ▢
• 1 tbsp Olive oil ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Unsalted butter (cut into a few pieces) ▢
• 1/4 cup Chicken broth, reduced sodium ▢
• 3 cloves Garlic (minced) ▢
• 1 tbsp Fresh thyme ▢
• 1 tbsp Fresh rosemary (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Pat the chicken dry with paper towels.

2. Season the chicken thighs on both sides with sea salt and black pepper.

3. 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.

4. 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.

5. 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.)

6. 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.)

7. 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.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 chicken thigh, including pan sauce

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 375

Fat 30.1g

Protein 23.9g

Total Carbs 1.4g

Net Carbs 1.1g

Fiber 0.3g

Sugar 0.03g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Baked Chicken Leg Quarters
• 
  Balsamic Chicken
• 
  Sheet Pan Chicken Thighs
• 
  Air Fryer Chicken Legs

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