Cast Iron Chicken Thighs Recipe
Learn how to make the BEST cast iron chicken thighs with only 4 simple ingredients in 30 minutes! Perfect for a quick weeknight dinner or meal prep!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon kosher salt
- ½ tablespoon ground black pepper
- ½ tablespoon olive oil sub avocado oil
Instructions
- Prep Chicken + Oven: Place 6 bone-in, skin-on chicken thighs on a plate. Pat dry with clean paper towel. Sprinkle about ¼ teaspoon kosher salt and pinch of pepper on both sides of each chicken thigh. Preheat oven to 400℉.
- Sear Chicken: Place a 12-inch cast iron skillet on the stove-top and bring to medium-high heat. Add ½ tablespoon olive 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 in 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 middle rack of the oven, uncovered. Let cook 15-20 minutes or until fully cooked (165℉ 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 simple chicken seasoning) OR you can use an easy chicken marinade!
- What to serve with: we love serving these with oven roasted broccolini and herbed potatoes.
- Storage: keep leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 328kcal | Carbohydrates: 1g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1274mg | Potassium: 303mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 115IU | Calcium: 15mg | Iron: 1mg
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