Cast Iron Chicken Thighs

Name: Cast Iron Chicken Thighs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 pounds chicken thighs, bone-in, skin on ((about 6 thighs)); 2 teaspoons garlic salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil

Cook up chicken thighs in a cast iron skillet if you want something quick and easy to make for dinner tonight! In only 20 minutes, you and your family will have incredibly juicy and delicious pan seared, oven roasted chicken.

a white plate with cast iron skillet chicken and cheesy hash browns.

This is another of our super easy skillet chicken recipes that you can make in less than 30 minutes. When you want a delicious dinner that you can cook up quickly, that’s the time to pull out your cast iron pan!

Reasons to Make Chicken Thighs in a Cast Iron Skillet

Quick 20-minute meal.
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.

Easy clean up.
Do you know that if it’s seasoned properly, cast iron cookware is actually more non-stick than Teflon?!

Simple but flavorful seasonings.
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.

roasted chicken thighs on white serving platter.

Ingredient Notes and Substitutions

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.

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.

Chicken – We use bone-in chicken thighs, and we leave the skin on. If you prefer boneless skinless chicken thighs, you can use them, but you won’t be able to sear them as well.

Also, boneless meat doesn’t take as long to cook, so you will need to reduce the cooking time accordingly.
Seasonings – I used garlic salt and black pepper for this recipe. However, you can also try using different spices, such as smoked paprika, garlic powder, or a blend of herbs.

Tips For Perfect Skillet Chicken Thighs

Don’t use a non-stick pan.

If you don’t have a cast iron skillet, use any other type of heavy-duty, oven-proof pan. The high heat you need for searing chicken can damage non-stick cookware.

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

Be sure the cast iron skillet is very hot!

The key to preventing chicken from sticking in a cast iron skillet is to ensure that the skillet and the oil are both 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.

seasoned uncooked chicken thighs placed in a white serving tray.

Resist the urge to move things around in the pan.

After adding the chicken thighs to the cast iron skillet, leave them alone until it’s time to flip the pieces over. As soon as the skin is properly seared, it will release itself from the skillet.

cooking chicken thighs in a cast iron skillet.

Cook in batches if your pan is small.

Avoid overcrowding the pan; if the pieces are too close together, they will steam rather than sear. If necessary, cook the chicken in batches.

browning the chicken thighs in cast iron skillet.

Finish cooking pan seared chicken thighs in the oven.

Technically, cast iron chicken thighs can be cooked from start to finish in the pan on your stovetop. However, it takes a lot longer to cook bone-in chicken to 165°F when you don’t have heat circulating around the pieces.

This is why we finish roasting them in the hot oven! It just needs 10 to 15 minutes to finish cooking through, and even less time if you’re making boneless chicken thighs.

golden brown chicken thighs on a skillet.

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

Recipe Variations

Add some heat with a pinch of cayenne pepper, or keep it mild with just salt and pepper.
For a more flavorful dish, try marinating the chicken with our balsamic marinade.

What to serve with Cast Iron Chicken Thighs

Wondering what to serve with chicken thighs? How about some mashed potatoes, green beans, or salad?

Want more side dish ideas? We have plenty!

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

Storing Leftovers

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.

FAQ on Cooking Chicken Thighs in Cast Iron

Why are my chicken thighs tough?

If your pan seared poultry is dry or tough, it is likely because it was overcooked. Cooking chicken thighs in a cast iron skillet can be tricky, because the skillet retains so much heat. For the best results, use a digital instead-read cooking thermometer, cooking the chicken until the internal temperature is 163°F. As it rests after cooking, the internal temperature will rise to 165 degrees.