Cast Iron Chicken Thighs
Our Cast Iron Skillet Chicken recipe is the easiest way to get juicy, crispy, golden brown chicken every time. Dinner is ready in less than 30 minutes.
Servings: 6 servings
Calories: 323kcal
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.