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Cast Iron Skillet Chicken

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Get the crispiest, juiciest, and most tender roasted chicken thighs with this Cast Iron Skillet Chicken recipe!

a white plate with cast iron skillet chicken and hash brown placed on top of a wooden board.
Chicken thighs with our cheesy hash brown casserole recipe
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Looking for an easy and delicious chicken recipe that you can make in your cast iron skillet? Look no further!

These Cast Iron Skillet Chicken Thighs are juicy, flavorful, and cooked to perfection in just minutes. This is a quick and easy dinner that the whole family will love. Give it a try today!

Juicy Chicken Thighs in a Cast Iron skillet

Chicken thighs are a great option for a quick and easy dinner. They are tasty and flavorful, and cook up quickly in a cast iron skillet.

This simple recipe for cast iron skillet chicken thighs is a great option for a weeknight meal.

The chicken thighs are seasoned with a simple blend of spices, then cooked in a hot skillet until they are juicy and golden brown, and then roasted in a hot oven until the skin is crispy.

a white serving tray with cooked chicken thighs in a cast iron skillet.

For this recipe, you can also use boneless skinless chicken thighs, but I prefer the skin-on, bone-in chicken thighs as they have more flavor and stay juicier during cooking.

If you don’t have a cast iron skillet, you can use any other type of heavy-duty skillet or baking dish. Don’t use a non-stick skillet pan. The high heat needed to sear the chicken isn’t good for the finish.

I recommend using a heavy stainless steel skillet like the one below if you do not have a cast iron one.

a stainless steel skillet

This recipe is perfect for a busy weeknight or any time you need a quick and easy dinner. The chicken thighs can also be cooked in advance and then reheated.

Love easy chicken recipes? Try our Pan Seared Chicken Thighs, Sheet Pan Chicken Thighs and Veggies, Oven Baked Marinated Chicken Tenders, and Nashville Chicken Tenders.

Ingredients for Cast Iron Chicken Thighs

  • Chicken thighs – bone-in, skin on
  • Garlic salt
  • Black pepper
  • Olive oil

Equipment Needed For Cast Iron Roasted Chicken

Do you need oil when cooking chicken?

When skillet cooking chicken on the stovetop, oil is needed for proper searing. Everyone likes a nice crispy exterior when cooking cast iron chicken thighs.

If you use a nonstick skillet, I suggest using the recommended amount of oil in the recipe to ensure a crispy sear on the thighs.

How do you cook chicken in a cast iron skillet without it sticking?

The key to preventing chicken from sticking in a cast iron skillet is to ensure that the skillet and the oil are hot before adding the chicken. Add the oil to the pan before you preheat it so it can heat up and coat the bottom of the pan.

After adding the chicken, do not move it until it’s time to turn it over.

Avoid overcrowding the pan so there’s enough space around the thighs for them to sear. If necessary, cook the chicken in batches.

How to cook Chicken Thighs in Cast Iron Skillet

Chicken preparation. Preheat oven to 425ºF. Dry the chicken thighs by patting them dry with a paper towel.

In a small bowl, mix together garlic salt and pepper. Then season with salt and pepper mixture on both sides of the chicken.

seasoned uncooked chicken thighs placed in a white serving tray.

Pan sear the chicken. Add 1 to 2 tablespoons of olive oil to a cast iron skillet. Preheat the skillet over medium-high heat until the oil is hot and shimmering but not smoking.

cooking chicken thighs in a cast iron skillet.

Put chicken thighs skin side in the pan. Don’t cover it with a lid; use a splatter screen to keep the oil from spreading.

Cook without moving them for 5-7 minutes so the chicken skin can get a crispy sear.

browning the chicken thighs in cast iron skillet.

Once the chicken skin is golden and crispy, use long tongs to turn them over. Do the same to the other side.

golden brown chicken thighs on a skillet.

Roast the chicken in the oven. Put the skillet with the chicken in the oven and roast for 10-15 minutes until it is done.

Test the internal temperature of the center of the thickest part of the chicken thighs with an instant-read thermometer. If it is 165ºF, they are done.

Recipe Variations

  • Try boneless skinless chicken thighs or different cuts of chicken: You can use this recipe with chicken breasts, drumsticks, or even a whole chicken. Just be sure to adjust the cooking time accordingly.
  • Try using different spices on the chicken, such as smoked paprika, garlic powder, or a blend of herbs.
  • You can also add some heat with a pinch of cayenne pepper, or keep it mild with just salt and pepper.
  • Or, you could sauté some greens like spinach or kale and serve them alongside the chicken.

What to serve with Cast Iron Chicken Thighs

Wondering what to serve with these cast iron chicken things? How about some potatoes, green beans, or salad.

Want more ideas for sides to serve with chicken? You’ll love one of these reci

golden brown chicken thighs cooked in a skillet ready for roasting in the oven.

Cast Iron Roasted Chicken Storage Instructions

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.

You could also freeze the cooked chicken thighs for up to three months. Thaw in the fridge overnight and then reheat before serving.

Reheating instructions

To reheat, cook in a 350ºF oven until warmed through. You can also reheat them in the microwave, but cover the dish with a damp paper towel to prevent the chicken from drying out.

If you are reheating frozen chicken, thaw it in the fridge overnight before reheating.

Frequently Asked Questions

Should I cover the pan when frying chicken?

There is no one definitive answer to this question, as different recipes may require different cooking methods.

However, in general, it is best to avoid covering the pan when frying chicken, as this can cause the chicken to steam rather than fry. If you want to prevent splatters, you can use a splatter screen or cover your pan with a lid that has a vent to allow steam to escape.

Why are my chicken thighs tough?

If your chicken thighs are tough, it is likely because they were overcooked. Cast iron roasted chicken thighs should be cooked until they reach an internal temperature of 165ºF. Any higher and the chicken will begin to dry out and become tough.

horizontal photo of a white plate with cast iron skillet chicken and hash brown placed on top of a wooden board.

Get the Full Cast Iron Skillet CHicken Recipe Here

a white plate with cast iron skillet chicken and hash brown placed on top of a wooden board.
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Cast Iron Chicken Thighs

This Cast Iron Skillet Chicken Thighs recipe is delicious and full of flavor. The chicken skin is crispy and the meat is cooked through by searing it and then baking it in the oven.
Course Dinner
Cuisine American
Keyword one pan meal, chicken dinner, chicken thighs recipe, pan seared chicken thighs, chicken recipes, easy chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 590kcal


  • cast iron skillet 11-12"


  • 2 1/2 pounds chicken thighs, bone-in, skin on (about 6-8 thighs)
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil


  • 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.


Serving: 1serving | Calories: 590kcal | Carbohydrates: 1g | Protein: 39g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 1348mg | Potassium: 498mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 189IU | Calcium: 21mg | Iron: 2mg

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