Our Crispy Cast Iron Skillet Chicken Thighs are perfect for fried chicken lovers who are looking for a healthier option. With only 5 minutes prep, this easy main dish is the perfect protein for a quick dinner on busy nights.
Crispy Cast Iron Chicken Thighs
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!
Looking for more chicken dinner ideas to change things up? Be sure to try our Hawaiian Teriyaki Chicken Skewers , Smoky Chicken Tinga Tacos , and Grilled Cilantro Lime Chicken Thighs !
What you’ll need for crispy Bone In Chicken Thighs
- 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.
How to cook Crispy Chicken Thighs
- To make them, you first want to heat up your oven because after an initial sear skin-side down in a hot cast iron pan with just a tiny bit of oil, the chicken will get finished off by roasting in the oven until cooked through.
- While the oven heats, mix together the salt, pepper, and garlic powder and sprinkle it evenly over both sides of the chicken thighs. Then heat up your cast iron pan nice and hot over medium-high heat and add a tablespoon or two of olive oil to it. I actually have two cast iron pans and will double the recipe just so I have plenty for leftovers as well!
- 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.
- I mean, it takes all of 1 whole minute to season the chicken, and stick it in the pan, then the rest of the cooking process is just flipping the chicken once and sticking the pan in the oven. No babysitting dinner means I have time to make a side, set the table, or read a book to my girls while the food finishes cooking.
- In addition to not liking chicken thighs, I also used to not like chicken skin. But that’s because I had only ever had it with breaded, fried chicken from a certain fast food place that I’m not a particular fan of. It was greasy and heavy and breaded and I just found it blechy.
- But man oh man, the skin on these pan fried chicken thighs is something else entirely. 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.
Bone In Chicken Thighs tips
One word of caution: 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.
What to serve with Pan Fried Chicken Thighs
Serve these pan fried chicken thighs with some stir-fried baby bok choy or green beans and cauliflower rice and you’ve got an easy Whole 30 compliant dinner!
And if you aren’t doing Whole 30, go ahead and serve these chicken thighs with mashed potatoes or a rice pilaf !
How to store Stove Top Chicken Thighs
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
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!
MoreChicken RecipesYou’ll Love
- Slow Cooker Applesauce Pulled Chicken Sandwiches
- Hawaiian Teriyaki Chicken Skewers
- Chicken Spaghetti Casserole
- Sheet Pan Chicken and Vegetables Stir Fry
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Bone in Chicken Thigh Recipe
Equipment
- Cast Iron Skillet
Ingredients123
- ▢ 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°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. 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°F when tested with an instant read meat thermometer.
Video
Notes
Nutrition
Bone in Chicken Thigh Recipe
Equipment
- Cast Iron Skillet
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°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. 2 1/2 lbs. bone-in, skin-on chicken thighs, 1 teaspoon coarse Kosher salt, 1 teaspoon garlic powder, 1/2 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°F when tested with an instant read meat thermometer.
Video
Notes
Nutrition
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