Go Back
Delicious Skillet Chicken Thighs are shown in a mouthwatering featured image.

Easy Skillet Chicken Thighs

Achieve perfectly juicy, crispy-skinned chicken thighs every time with this foolproof skillet recipe. By understanding the interplay of heat, moisture, and fat, you can create restaurant-quality chicken at home with minimal effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 6-8 ounces each
  • 1 tablespoon olive oil or other high-heat oil like avocado or grapeseed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika optional, for color
  • 1/4 teaspoon dried thyme optional, for flavor

Equipment

  • Large (12-inch) cast-iron skillet or other heavy-bottomed skillet
  • paper towels
  • spatula
  • Meat Thermometer
  • tongs

Method
 

  1. Prepare the Chicken: Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt, pepper, garlic powder, paprika (if using), and thyme (if using).
  2. Preheat the Skillet: Place a large (12-inch) cast-iron skillet (or other heavy-bottomed skillet) over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.
  3. Sear the Chicken: Carefully place the chicken thighs skin-side down in the hot skillet. Do not overcrowd the pan; if necessary, cook in batches. Press down on the chicken thighs with a spatula for the first minute or two to ensure even contact with the pan.
  4. Reduce Heat and Cook: Reduce the heat to medium. Cook the chicken thighs skin-side down for 15-20 minutes, or until the skin is deeply golden brown and crispy. Avoid the temptation to move the chicken around too much; let it develop a good sear.
  5. Flip and Finish Cooking: Flip the chicken thighs and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. You can use a meat thermometer to check.
  6. Rest: Remove the chicken thighs from the skillet and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
  7. Serve: Serve immediately and enjoy!

Notes

For Lemon Herb chicken, add a squeeze of lemon juice and a sprig of fresh rosemary or thyme to the skillet during the last few minutes of cooking. For Garlic Butter chicken, melt 2 tablespoons of butter in the skillet during the last few minutes of cooking, along with 2 cloves of minced garlic. Spoon the garlic butter over the chicken thighs. Store leftovers in an airtight container in the refrigerator for up to 3 days.