I've always liked using cast iron, but within the last few years I've found myself using it more often. Cast Iron Skillet Chicken is a recipe I developed after I realized I almost exclusively cook chicken thighs on cast iron. Chicken thighs in a cast iron skillet gives them a perfect crisp and locks in the flavor, the pan itself gives a hot, even heat. If you haven't tried it yet, you don't know what you are missing!
Recipe Ingredient Notes
- Chicken thighs- we use bone-in meat and skin-on. This helps keep the chicken juicy. If you plan to use boneless meat, keep an eye on the time as they tend to cook faster.
- Seasoning- garlic salt and pepper is what we use for this recipe, but feel free to experiment with other flavors. We also recommend poultry blends, minced garlic, thyme, or smoked paprika.
Ways to Enjoy Every Bite
Our cast iron chicken recipe pairs well with our Easy 3-Ingredient Chili Recipe and rounded out with our Burrata Caprese for a well balanced meal.
These chicken thighs in cast iron skillet taste just as great reheated the next day which make them great for meal prep. Pair with a simple side like roasted veggies or a pasta salad.
How to Make Chicken Thighs in Cast Iron Skillet
Step 1: Heat oven to 425ºF.
Dry the chicken thighs.
Step 2: In a small bowl, combine the garlic salt and pepper. Sprinkle on both sides of chicken.
Add olive oil on cast iron skillet and preheat until hot, oil should be shimmering but not smoking.
Step 3: Place chicken in pan, skin side down.
Cook without moving them at all for 5-7 minutes to give the chicken skin the perfect crispy sear.
Step 4: Once the chicken skins are deep golden, use long tongs to turn flip the chicken over and do the same to the other side.
Next, transfer the skillet with the chicken to the oven and roast for 10-15 minutes until chicken are 165ºF.
FAQ
The key to keeping cast iron stick-free is that it is properly preheated and properly seasoned. A well seasoned and preheated cast iron skillet does not stick.
Chicken should always be checked with a thermometer to confirm that it is done. The internal temperature should reach 165°F (74°C).
Make sure to pat-dry the chicken thighs with a paper towel. Season well and add to a hot, oiled pan for the best crisp.
Recipe Tips from Mrs. G
- Don't overcrowd the pan
- We always recommend using a meat thermometer
- Make sure your cast iron is properly seasoned
Storing Leftovers
Leftover chicken can be stored in an airtight container in the fridge for up to four days. Then reheat in the microwave or oven until warmed through before serving.
To freeze, let chicken cool completely and place in an airtight container. Use within three months. Defrost in the refrigerator overnight. Once defrosted, reheat in microwave or oven.
Cast Iron Chicken Thighs
Equipment
- large cast iron skillet 11-12 inches
- small bowl
- tongs
- instant-read thermometer
Ingredients
- 2 pounds chicken thighs bone-in, skin on (about 6 thighs)
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat oven to 425ºF.
- Dry the chicken thighs by patting dry with paper towel.
- In a small bowl, combine the garlic salt and pepper. Sprinkle on both sides of chicken.
- Add 1 to 2 tablespoons of olive oil on cast iron skillet and preheat over medium-high heat until hot, oil should be shimmering but not smoking.
- Place chicken thighs into the pan, skin side down. Do not cover with a lid, instead use a splatter screen to contain the oil. Cook without moving them at all for 5-7 minutes to give the chicken skin the perfect crispy sear.
- Once the chicken skins are deep golden and crispy, use long tongs to turn flip the chicken pieces over and do the same to the other side.
- Transfer the skillet with the chicken to the oven and roast for 10-15 minutes until cooked through. Test the internal temperature of the center of the chicken thighs (avoiding the bone) with an instant read meat thermometer and if it is 165ºF they are done.
Notes
- Don't crowd the pan: If your cast iron skillet is small, you may need to pan sear the chicken thighs in two batches. If the pieces are too close together, they will steam rather than sear.
- Use a meat thermometer: Wondering how long to cook thighs in cast iron skillet? If you use a meat thermometer, you'll have perfectly cooked meat every time, eliminating the risk of tough, overcooked meat.
- Add some heat with a pinch of cayenne pepper.
- Drizzle with sauce or gravy.
- Add butter to the pan with the oil, minced garlic on top of the chicken and a sprinkle of salt.
- Leftover chicken can be stored in an airtight container in the fridge for up to four days.
- Reheat in the microwave or oven until warmed through before serving.
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