Cast Iron Chicken Thighs – if you are looking for an easy + delicious weeknight dinner protein that is versatile and kid-friendly … then this is your recipe! These are SO simple to make and you can easily switch up the marinade or seasonings to change things up. Serve with a sauce (teriyaki sauce is always a favorite), some rice and an easy veggie (like this steamed broccoli) and dinner will be ready in no time!
Easy Cast Iron Skillet Chicken Thighs
Sometimes the most simple things can be the most delicious and that is definitely the case with these amazing chicken thighs. We love the flavor of using bone-in, skin-on chicken thighs but you could also use the cooking method for boneless, skinless chicken thighs. Plus, you have the option of adding even more flavor with a chicken seasoning or chicken marinade. No matter how you prep them, they will be perfect addition to any meal!
Pro Tip: this cooking technique can also be used to make the most amazing Cast Iron Pork Chops!
What You Will Need
- chicken thighs – we highly recommend using bone-in, skin-on thighs because they have so much more flavor to them!
- kosher salt & pepper – a sprinkle of each makes a nice, simple seasoning for any meat.
- olive or avocado oil – a drizzle in the pan to help get a perfect sear on the outside.
How To Cook Chicken Thighs In A Cast Iron Skillet
While your skillet is heating up you can use a paper towel to pat the chicken thighs dry.
Keep the seasoning simple with salt & pepper or sprinkle on the best chicken seasoning.
Place chicken thighs, skin side down, in a hot cast iron skillet to sear for 3-4 minutes. Then flip the thighs and place in the oven for 15-20 minutes or until their internal temp reaches 165 degrees.
Enjoy!
FAQ
- Cook Time: These bone-in, skin-on chicken thighs were seared for about 3-5 minutes on the cast iron skillet and then we moved the whole thing into the oven for about 15-20 minutes at 400 degrees. So total cook time is around 25 minutes and then let them rest.
- Make it a Meal: You could really serve just about anything with these chicken thighs but some of our favorites are – Roasted Broccolini, Easy Herbed Potatoes, or Instant Pot Mashed Potatoes.
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Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Other Chicken Recipes You Might Like
Hawaiian Chicken
Smoked Chicken Thighs
Cheesy Chicken Broccoli and Rice
Chicken Pot Pie Skillet
Cast Iron Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Method: Stove Top + Oven
- Cuisine: American
Description
Cast Iron Chicken Thighs – learn how to make the BEST cast iron chicken thigh recipe! So simple and so delicious!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon olive oil (sub avocado oil)
Instructions
- Prep Chicken + Oven: Place chicken thighs on a plate. Pat dry with clean paper towel. Sprinkle with a little kosher salt and ground black pepper*. Preheat oven to 400 degrees F.
- Sear Chicken: Place a large cast iron skillet on the stove-top and bring to medium-high heat. Add a tiny bit of oil to the pan, just enough to lightly coat the bottom. Once the pan is hot (it should sizzle if you flick some water on it) place the chicken thighs skin-side down into the pan and let sear 3-5 minutes or until the skin is nice and brown.
- Oven Finish: Flip the chicken thighs over and then move the skillet to the oven (middle rack and uncovered). Let cook 15-20 minutes or until fully cooked (165 degree internal temperature).
- Rest + Serve: Let rest 5-10 minutes before serving.
Notes
- Seasoning or Marinade: feel free to season your chicken with something other than salt and pepper (we love this chicken seasoning) OR you can use a chicken marinade!
- What to serve with: we love serving these with roasted broccolini and herbed potatoes.
Kristen K says
Hi! I haven’t made this recipe yet. I’m wondering whether you like to cook these chicken thighs straight out of the fridge, or if you let them come to room temperature for a bit first. Thank you.
Erin says
Hi Kristen- For this recipe I don’t really worry too much about letting the chicken come to temp!
Nancy says
Very good. I seasoned mine with a mixture of garlic powder, onion powder, pink Himalayan salt, fresh ground pepper, smoked paprika, and thyme rubbed under the skin and over skin. I put it in a ziplock bag and let it sit for a few hours in the fridge before continuing with the recipe. Was excellent, moist and juicy. Definitely will make again.
Erin says
Glad you enjoyed this one, Nancy!