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.
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. 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.
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:
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.
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: Please enter your first name for your account. Your saved recipe will also be sent to your email.
