These easy Cast Iron Chicken Thighs cook completely on the stove top in under 30 minutes for a crispy and delicious weeknight meal!
Easy Cast Iron Chicken Thighs
Chicken thighs are one of my favorite dinner recipes. Cooking them in a cast iron skillet is the best way to make crispy, juicy chicken thighs that are packed with flavor.
For this recipe, you will use bone-in, skin-on chicken thighs. With the skin on and bone in, the thighs will retain the most flavor.
This recipe cooks right on the stove top so no baking is needed. You get flavorful juicy chicken thighs and crispy skin without deep frying. Make this for dinner tonight and you won’t be disappointed!
- Easy Cast Iron Chicken Thighs
- Why You’ll Love This Recipe
- Ingredients You Need
- Helpful Kitchen Tools
- How to Cook Chicken Thighs in a Cast Iron Skillet
- How Long Does It Take To Cook Chicken On A Cast Iron Skillet?
- Recipe Tips
- Serving Suggestions
- Other Cast Iron Dinner Recipes
- Cast Iron Chicken Thighs
Why You’ll Love This Recipe
- It’s easy! Pan fried chicken thighs come together in less than 30 minutes.
- You only need a few simple ingredients to create tender, juicy chicken.
- You can adjust the seasonings to fit your taste.
Ingredients You Need
You will need chicken thighs and a few other basic ingredients for this recipe. Most of these ingredients you probably already have in your pantry.
- Chicken Thighs: Use bone-in, skin-on chicken thighs for the best flavor. You can use boneless chicken thighs but you may need to adjust the cook time.
- Seasonings: You will need a mixture of paprika, garlic powder, onion powder, salt, pepper and fresh garlic.
- Extra Virgin Olive Oil: The cooking oil used in this recipe which helps the skin become golden brown.
- Butter: Adds delicious flavor to the chicken.
- Chicken Broth: More delicious flavor!
- Fresh parsley: For garnish. This is optional.
Helpful Kitchen Tools
- Cast Iron Pan: You will need a cast iron skillet.
- Splatter Screen: This is a kitchen must! The splatter screen helps prevent the hot oil from splashing all over your stove and kitchen. It makes clean up easy.
How to Cook Chicken Thighs in a Cast Iron Skillet
You will be amazed at how easily this chicken thigh recipe comes together. Step by step instructions are below.
- Preheat the pan: Heat the olive oil in a large cast iron skillet over medium heat.
- Prepare the chicken: Pat the chicken thighs dry with a paper towel. Don’t forget this step! You want to remove any excess moisture so that the skin will brown and crisp up nicely. Then season the chicken thighs with paprika, garlic, onion powder, salt and pepper.
- Cook the chicken: Place chicken thighs in the preheated skillet, skin side down. Sear undisturbed for 5 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 to 6 minutes, depending on the thickness of the chicken thighs, until the juices run clear.
- Add the butter and garlic to the pan and cook for about 1 minute until fragrant. Turn up the heat to medium-high and pour in the broth, scraping up the browned bits with a wooden spoon. Bring the liquid to a summer for 1 to 2 minutes until it reduces by about half and the internal temperature of the chicken is 165 degrees Fahrenheit.
- Serve: Remove the chicken from the heat and serve garnished with fresh parsley. You can also pour the extra garlic butter sauce on top.
Note of Caution: Because you are rendering the fat from the chicken, it will cause a bit of splatter. Use a splatter shield to prevent the oil from splattering all over your stove.
How Long Does It Take To Cook Chicken On A Cast Iron Skillet?
It takes about 15 minutes to cook chicken thighs on a cast iron skillet. The chicken is done when the juices run clear and a meat thermometer inserted into the thickest part of the chicken registers 165 degrees Fahrenheit. If you need a little extra time, keep cooking the thighs until the internal temperature is 165º F.
- Preheat the skillet – Do not skip this step! Preheating the skillet ensures a nice sear to create the crispy brown skin. This prevents the chicken from sticking to the pan.
- Use other seasonings – You can easily swap the seasonings with any other seasonings of your choice. Lemon pepper seasoning, Italian seasoning and dried basil or rosemary are all great options to switch up the flavor.
- Use a meat thermometer to check the chicken – Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer inserted into the thickest part of the chicken to check the temperature.
Storage and Reheating Instructions
Store leftover chicken thighs in an airtight container in the fridge for up to 3 days.
To reheat, preheat the oven to 325º F. Place the chicken thighs on a baking sheet and cover with foil. Bake until warmed through. You can also reheat in the microwave, if you prefer.
Cast iron skillet chicken thighs are a versatile protein that tastes great with a variety of dishes. Serve the crispy chicken thighs with a few of our favorite side dishes.
- Oven Roasted Green Beans and Potatoes
- Honey Roasted Vegetables
- Smashed Fingerling Potatoes
- Garlic Mashed Potatoes
- Garden Salad
- Creamed Kale
- Sautéed Cauliflower
- Twice Baked Mashed Potatoes
Other Cast Iron Dinner Recipes
Did you try this Cast Iron Chicken Thighs recipe? Leave a recipe rating and review below.
Cast Iron Chicken Thighs
- 2 tablespoons extra virgin olive oil
- 6 chicken thighs, bone-in, skin-on (about 1 1/2 to 2 pounds)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth, (or white wine)
- Fresh parsley, for garnish
- Heat olive oil in a large cast iron skillet set over medium heat.
- Pat chicken thighs dry with a paper towel. Season chicken thighs with paprika, garlic powder, onion powder, salt and pepper.
- Add seasoned chicken thighs to the skillet, skin side down. Sear undisturbed for 5 minutes until the skin is golden brown and crispy.
- Flip the chicken and cook for another 5 to 6 minutes depending on the thickness of the chicken thighs, until the juices run clear.
- Add the butter and garlic and cook for about 1 minute until fragrant. Turn up the heat to medium-high and pour in the broth, scraping up the browned bits with a wooden spoon. Bring the liquid to a simmer for 1 to 2 minutes until it reduces by about half and the internal temperature of the chicken is 165º Fahrenheit.
- Remove the skillet from the heat. Serve the chicken garnished with fresh parsley.