Skillet Chicken Thighs

Skillet chicken thighs with pan-seared, deeply golden skin cooked entirely on the stovetop. A cast iron method that lacquerizes the surface with buttery pan juices for a quick weeknight chicken dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

resting 5

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

chicken thighs

5 lb bone-in skin-on chicken thighs Use 4–6 thighs total.

seasoning

1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
0.5 tsp dried thyme
0.5 tsp salt
0.25 tsp black pepper

aromatics and finishing

4 cloves garlic Smash before adding to the pan.
2 tbsp unsalted butter
1 fresh thyme For serving.
1 lemon For serving.

Equipment

1 cast iron skillet

Method

Season the chicken

Pat the chicken completely dry, then rub all over with garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper.

Sear in cast iron

Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
Place chicken skin-side down and press firmly with a spatula; cook undisturbed 8-10 minutes until the skin is deeply golden and releases easily.

Baste and finish

Flip the chicken, add smashed garlic and butter to the pan, and baste the chicken with the melted butter for 2 minutes.
Reduce heat to medium and cook 10-12 minutes more, until the internal temperature reaches 165F.

Rest and serve

Rest the chicken 5 minutes, then serve with pan juices, fresh thyme, and lemon.

Notes

For maximum crisp skin, pat the thighs truly dry and don’t move them during the first sear—let the rendering do the work. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended for the crispiest texture. For a lower-sodium option, use half the salt and keep the pepper and spices the same.