Delicious and crispy chicken thighs are easy to make and perfect for weeknight dinners. These Cast Iron Chicken Thighs are started on the stovetop and finished in the oven.
Ready in just 30 minutes means dinner is ready in no time at all!
Crispy chicken thighs
There's just something so delicious about crispy chicken. This chicken has such crispy skin but it's not deep fried like you'd get with fried chicken.
This Cast Iron Chicken Thighs recipe is cooked with just a touch of oil to prevent the chicken from sticking to the pan. The chicken thighs are cooked in a hot cast iron skillet which helps create that crispiness.
It's a little like fried chicken, without all the oil!
The chicken is started on the stove, skin side down. Once the chicken is browned, you flip it over and then place the entire skillet into a hot oven.
After 15-20 minutes, the chicken is done and is perfectly cooked! I told you this recipe was easy peasy!
Chicken thighs are a great choice for this recipe because the dark meat has a ton of flavor. Thighs are usually a bit on the fattier side and as the chicken is cooking, the fat is rendered out leaving the thighs nice and juicy but not greasy.
This recipe is easy to double, as long as you have two cast iron skillets.
Key ingredients
- Chicken thighs - bone in and skin on
- Seasoning - salt, pepper, garlic powder and paprika. Feel free to add other seasonings, if you prefer. Some options include rubbed sage, dried thyme and rosemary.
Step by step directions
- Pat chicken thighs dry with a paper towel
- Mix salt, pepper, garlic powder and paprika together
- Sprinkle seasoning over all sides of chicken thighs
- Heat a cast iron skillet over medium heat. When hot add enough olive oil to just cover the surface.
- Add chicken, skin side down. Don't touch or turn for at least 5 minutes.
- Once nicely browned on skin side, turn chicken over and place cast iron skillet into a preheated 400°F oven for 15-20 minutes until fully cooked through
- Remove cast iron and let chicken cool for 5 minutes
- Serve hot
Recipe tips
- Be certain to pat your chicken thighs dry with a paper towel. This helps ensure the skin will crisp up nicely.
- Use a cast iron skillet that's large enough for all of your chicken. You don't want the chicken packed tightly into the skillet or they will have difficulty browning and will take longer to cook.
- Make certain oven is fully preheated to 400°F
- Heat your cast iron skillet over medium to medium high heat. Once hot, add oil and then chicken.
- Do not let your pan become smoking hot. If this happens, reduce heat and remove pan briefly from heat until smoking stops.
- A very small amount of oil is added to the pan before adding the chicken to help prevent sticking and promote browning. As the chicken cooks, the fat from the chicken will render out into the pan.
- Ensure your chicken is fully cooked by testing with a digital thermometer. The internal temperature needs to reach at least 165°F.
- Leftover chicken should be stored in the refrigerator in an airtight container and used within 3-4 days. The skin loses its crispness after refrigeration.
Frequently asked questions
Yes, this recipe can be made with any cut of chicken. You will need to adjust cooking times if using different cuts.
This chicken is best served hot out of the oven so cooking ahead of time isn't advised. Once cool and refrigerated, the skin loses its crispness.
Serving suggestions
This crispy chicken goes with just about any side dish. Some of our favorites include:
More chicken dishes
- Honey Lemon Grilled Chicken
- Baked BBQ Chicken Legs
- Beer Can Chicken
- Chicken Pasta Bake
- Creamy Chicken Orzo
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my main dish recipes!
Cast Iron Chicken Thighs
Ingredients
- 4 chicken thighs (bone-in, skin on)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F
- Pat chicken dry with a paper towel4 chicken thighs
- Combine spices together1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ¼ teaspoon paprika
- Sprinkle all sides of chicken with spice mixture. (You may have some extra)
- Heat a cast iron skillet over medium heat. When skillet is hot, add oil.1 tablespoon olive oil
- Add chicken, skin side down and cook until nicely browned (5-8 minutes). Do not move or rotate chicken until browned.
- Flip chicken over and place skillet in preheated 400°F oven for 15-20 minutes until chicken is cooked through.
- Remove from oven and rest for 5 minutes. Serve hot. Garnish with freshly chopped parsley, if desired.
Notes
- Be certain to pat your chicken thighs dry with a paper towel. This helps ensure the skin will crisp up nicely.
- Use a cast iron skillet that's large enough for all of your chicken. You don't want the chicken packed tightly into the skillet or they will have difficulty browning and will take longer to cook.
- Make certain oven is fully preheated to 400°F
- Heat your cast iron skillet over medium to medium high heat. Once hot, add oil and then chicken.
- Do not let your pan become smoking hot. If this happens, reduce heat and remove pan briefly from heat until smoking stops.
- A very small amount of oil is added to the pan before adding the chicken to help prevent sticking and promote browning. As the chicken cooks, the fat from the chicken will render out into the pan.
- Ensure your chicken is fully cooked by testing with a digital thermometer. The internal temperature needs to reach at least 165°F.
- Leftover chicken should be stored in the refrigerator in an airtight container and used within 3-4 days. The skin loses its crispness after refrigeration.
David @ Spiced says
You just combined two of my favorite things - crispy chicken and cast iron! I do love cooking with cast iron, and I absolutely need to put this recipe on the agenda. That chicken looks so juicy and delicious...with crispy skin!!