Cast Iron Chicken Thighs Truly Crispy

Love cast iron cooking? Try my cast iron chicken breast, cast iron salmon, cast iron steak, and cast iron pizza next. I cook chicken for my family every single week, and chicken thighs are the unanimous favorite. It makes sense because this cut of poultry is naturally juicier and fattier than other cuts. While I have a few favorite ways to cook it, nothing beats using a cast iron skillet. The sizzling hot pan works magic to transform the chicken skin into a crispy golden crust you won’t want to wait to sink your teeth into. Meanwhile, the inside retains its natural juices!

Why I love this recipe

It’s just plain easy. Searing the chicken in a hot cast iron skillet before letting it finish cooking in the oven is a foolproof way of making my family an epic chicken dinner. SO QUICK. From prep to plate, the chicken cooks in under 30 minutes. Put your own spin on it. I keep things simple with garlic and seasonings, but you can jazz these up in many ways. I’ll be sure to include lots of flavor options, too.

Ingredients needed

Chicken thighs. Skin-on chicken thighs are preferred because the skin becomes golden and crispy after searing. Both bone-in and boneless skinless chicken thighs work as well. Olive oil. To prevent the chicken from sticking to the pan and to help the skin become golden brown. Butter. Unsalted butter gives the pan-seared chicken a rich flavor. Garlic. Fresh cloves. Salt and pepper. To taste.

How to cook chicken thighs in a cast iron skillet

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Bake. Transfer the skillet to a preheated oven. Bake until the chicken thighs are cooked through.

Arman’s recipe tips

Start with dry chicken. For any protein that you want to have a crispy exterior, ALWAYS pat it dry with a paper towel before adding any oils or seasonings. Trust me, it makes all the difference. You’ll know the chicken is cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double check. Always preheat the skillet. Cooking chicken thighs in a cast iron skillet that’s been thoroughly pre-heated is always the best way to go. The hot temperature will prevent the chicken from sticking to the pan while giving it a golden color and helping it crisp.

Storage instructions

To store: Place the leftover chicken thighs in an airtight container and store them in the fridge for up to 3 or 4 days.

Swap the seasonings. Take the flavor up a notch by swapping the salt and pepper for Italian seasoning, taco seasoning, poultry seasonings, BBQ dry rub, lemon pepper seasoning, or blackened seasoning. Fresh herbs work well too, like parsley or Rosemary. Use a marinade. Deepen the flavor by soaking the thighs in my chicken thigh marinade, or any marinade of choice for 30 minutes, or up to 12 hours.

To freeze: Place the cooked and cooled chicken in a freezer-safe container or bag and freeze for up to 6 months. Let them thaw in the fridge before reheating. To reheat: Heat the leftover thighs in a baking dish in a 350ºF oven until they’re warmed through.