Remember when you thought you didnt like chicken because it was boring? Think again, my friends. Think again. You need these deliciously crispy cast iron chicken thighs in your life. Like, immediately.
This crispy chicken thighs in a cast iron skillet dish is great for serving guests because you can start cooking it early, then turn it to low heat, and then flip it when all the guests have arrived. As they get settled with drinks and such, the chicken can finish cooking. I have made this dozens of times over the years and it always comes out perfectly. [feast_advanced_jump_to].
This recipe was originally published in November of 2015. I have made it approximately 100 million times since then. The recipe hasn’t changed, but I added new pictures (except for the one below, which is for posterity!) and made the directions more clear.
Are you tired of dry, flavorless chicken? Look no further than bone-in chicken thighs! These juicy, flavorful cuts are not only budget-friendly but also practically impossible to mess up. Today, I’m gonna share my favorite method for cooking bone-in chicken thighs right on your stovetop – no oven required (though we’ll talk about a combo method too!).
As someone who cooks chicken at least twice a week, I’ve perfected this technique through lots of trial and error. Trust me when I say that stovetop chicken thighs often find their way onto my weekly menu and for good reason!
Why Bone-In Chicken Thighs Are Superior
Before we dive into cooking methods, let’s talk about why bone-in chicken thighs deserve more attention:
- Juicier meat – The bone helps retain moisture during cooking
- More flavor – Dark meat naturally has more flavor than breast meat
- Harder to overcook – Higher fat content means more forgiveness
- Budget-friendly – Usually cheaper than boneless cuts
- Crispy skin – When cooked properly, you get that amazing crispy skin
I always wonder why chicken breasts get all the attention when thighs are clearly superior! There’s just no elegant way to talk about breasts and thighs without sounding a bit immature. but I’ll try my best!
What You’ll Need
Basic Ingredients:
- 4-6 bone-in, skin-on chicken thighs
- 1-2 tablespoons olive oil (or other cooking oil)
- Salt and pepper to taste
- Optional herbs and spices (smoked paprika, garlic powder, onion powder)
Equipment:
- Large skillet or cast iron pan (with lid if possible)
- Tongs for flipping
- Meat thermometer
- Paper towels
Simple Stovetop Method (30 Minutes)
This is my go-to method when I want delicious chicken thighs without firing up the oven
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Prep the chicken thighs – Pat them dry with paper towels (this is crucial for crispy skin!) and remove any excess fat or loose skin if desired.
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Season generously – Season both sides with salt, pepper, and any other spices you like. I personally love smoked paprika and onion powder.
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Warm up your pan. Put a big skillet over medium-high heat and add olive oil. Heat it up until it’s hot but not smoking.
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Place chicken skin-side down – Add the chicken thighs skin-side down in the hot skillet. You should hear a satisfying sizzle! Don’t overcrowd the pan – work in batches if needed.
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Do not move them for five to six minutes. Leave them alone! This allows the skin to get nice and crispy.
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Turn the thighs over and cook for another 5 to 6 minutes on the other side. Once the skin is golden and crispy, turn them over.
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Lower the heat and cover—Lower the heat to medium-low, cover the skillet (if you don’t have a lid, you can use another pan upside down on top), and cook for another 10 to 12 minutes.
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Check for doneness – Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Insert it into the thickest part without touching the bone.
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Rest before serving – Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
This simple method gives you perfectly cooked chicken thighs in about 30 minutes total, including prep!
Ree Drummond’s Pan-Roasted Method (45 Minutes)
If you’ve got a bit more time and want to create a sauce along with your chicken, this method from The Pioneer Woman is absolutely divine:
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Preheat oven to 350°F (we’ll finish the chicken there).
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Dredge seasoned chicken in flour after seasoning with salt and pepper.
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Brown in olive oil skin-side down first (about 3-4 minutes), then flip and cook another 2 minutes.
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Remove chicken temporarily and pour off all but about 1/4 cup of the grease.
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Add aromatics – Cook diced onion and minced garlic in the same pan for about 3 minutes.
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Build your sauce – Add white wine, chicken broth, lemon zest and juice, salt and pepper. Let it reduce for 1-2 minutes.
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Return chicken to pan skin-side up. The liquid should come about halfway up the sides of the chicken.
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Cover and bake for 15 minutes in the oven.
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Uncover, baste, and finish – Remove the lid, spoon sauce over each thigh, and continue cooking uncovered for another 15 minutes.
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Serve with rice – Mix remaining lemon zest into rice and serve chicken over it with the pan sauce.
This method takes about 45 minutes total but creates an amazing lemon sauce that’s perfect over rice!
Tips for Perfect Stovetop Chicken Thighs
After making these countless times, I’ve learned a few tricks:
- Don’t skip patting dry – Moisture is the enemy of crispy skin
- Room temperature chicken cooks more evenly – Take it out of the fridge 20 minutes before cooking
- Don’t crowd the pan – Work in batches if needed
- Be patient with the skin-side – That’s where the magic happens
- Thermometer doesn’t lie – 165°F is the magic number
- Let them rest – This keeps them juicy!
Delicious Variations to Try
The basic recipe is amazing, but here are some of my favorite variations:
Honey Garlic Chicken Thighs
Add 2 tablespoons honey, 4 minced garlic cloves, and a splash of soy sauce to the pan after flipping the chicken.
Mediterranean Style
Add olives, diced tomatoes, and a sprinkle of oregano to the pan during the covered cooking phase.
Teriyaki Glazed
Mix 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon ginger. Pour over chicken during the last 5 minutes of cooking.
Garlic Parmesan
Add 4 cloves minced garlic after flipping, then sprinkle with grated parmesan during the last 5 minutes.
Common Problems & Solutions
| Problem | Solution |
|---|---|
| Skin isn’t crispy | Make sure to pat chicken dry and start with a hot pan |
| Chicken is burning | Your heat is too high – lower it after initial sear |
| Taking too long to cook | Let chicken come to room temp before cooking |
| Undercooked near bone | Use the combo stovetop/oven method for thicker pieces |
| Bland flavor | Season generously and consider brining beforehand |
What to Serve with Your Chicken Thighs
These stovetop chicken thighs pair beautifully with:
- Creamy mashed potatoes (the pan sauce is amazing on these!)
- Rice (plain or with lemon zest mixed in)
- Steamed or roasted vegetables
- Simple side salad
- Blistered green beans (Pioneer Woman suggests cooking them in butter until blistered, then adding a splash of soy sauce)
Storing and Reheating Leftovers
If you happen to have leftovers (which rarely happens in my house!), store them in an airtight container in the refrigerator for 3-4 days. They can also be frozen for up to 3 months.
To reheat without drying out:
- Microwave: Cover with a damp paper towel and heat in 30-second intervals
- Stovetop: Add a splash of water or broth to a pan, add chicken, and heat covered on low
- Oven: Wrap in foil with a tablespoon of liquid and heat at 300°F until warm
Final Thoughts
Bone-in chicken thighs are seriously my life. I mean it! If I had to choose one cut of chicken to eat for the rest of my days, thighs would win hands down. They’re economical, hard to mess up, and incredibly versatile.
Whether you follow the simple stovetop method or try the pan-roasted oven-finished approach, you’ll end up with a delicious meal that your family will request again and again.
So next time you’re at the grocery store, grab some bone-in, skin-on chicken thighs and give this method a try. I promise you won’t be disappointed!
This recipe was inspired by techniques from The Dinner Bite, Recipes.net, and The Pioneer Woman. Each offers their own unique take on stovetop chicken thighs!
Why You Will Love This Cast Iron Chicken Thighs Recipe
- Simple, easy, and dare I say fail-proof? This recipe is almost hands-off and impossible to mess up as long as you get the heat right at the start.
- Really tasty! If you use skin-on chicken, the skin gets so wonderfully crispy. In 2015, I made this for friends, and they still make their chicken thighs this way!
- Great for a crowd. I actually love to make this for dinner guests. I can start cooking it ahead of time, and when they get there, all I have to do is flip the chicken. After they settle down and are ready to eat, it will be ready to go.
For this recipe, you basically just need chicken thighs with the skin on, and some seasonings. No oil needed! Be sure to check the recipe card for the full ingredients.
- Chicken thighs: Boneless, skin-on is my preference here. I know it’s hard to find that mix in the US, so use bone-in skin-on thighs with the changes below. It’s also possible to use chicken thighs without skin, but the recipe will cook much faster and the skin won’t get crispy. .
- Salt: This is a fine salt. I usually use pink Himalayan salt, but a fine Celtic salt or even a coarse kosher salt will work. Use whatever you have! This recipe isnt picky.
- If you want to spice things up, you can use any herbs and spices you like. My favorite seasonings are smoked paprika, salt, and pepper. I have also made this with a lot of different spice blends. When you add garlic powder or red pepper flakes to chicken, don’t put them on the skin because they will burn. Instead, put them on the meat side.
Dietary Modifications and Variations
- This recipe makes cast iron skillet chicken thighs. To make them in the oven, follow it exactly as written and bake the chicken for about 25 minutes at 425ºF. Make sure you use a thermometer to see if the chicken is done. Keep in mind that bigger thighs might take longer, while smaller thighs or thigh pieces will be done in about 18 minutes.
- I would make one small change to the recipe as written in order to make cast iron bone-in chicken thighs. After you flip it, cook it for at least 5 to 10 minutes longer to make sure it’s done all the way through. If you want to, you can also use sharp kitchen shears to cut out the bones, which you can then use for stock.
- If you use thighs that don’t have any bones or skin on them, this method is much faster because you don’t have to render fat out of the chicken skin. On the first side, cook for 8 to 10 minutes. On the second side, cook for 5 to 10 minutes.
- To use chicken breast: Dont! Try this chicken recipe instead.
- Changes to the taste: If you don’t like smoked paprika, you can use any of your favorite seasonings or a mix of Italian herbs and garlic powder. I have also made a version with creamy coconut milk. Adding about ½ cup of coconut milk to the pan after flipping the chicken thighs will do this. Let it simmer for 5 to 10 minutes, or until the chicken thighs are fully cooked.
JUICY STOVE TOP CHICKEN THIGHS
FAQ
How long do bone chicken thighs take to cook?
Preheat your oven to 180C. Take a good-sized roasting dish and place the thighs snugly within. Season the skin and flesh of the thighs and place into the oven. Roast for 35-40 minutes.
Is it better to cook chicken thighs in the oven or on the stove?
Both oven and stovetop methods can yield delicious results when cooking chicken thighs, but they offer different advantages. Most people prefer to bake in the oven for even cooking and crispy skin, but searing on the stove can give food a quick and tasty browning.
How long does it take to cook chicken on the bone on the stove?
Larger chicken breasts can take up to 15 minutes. Large bone-in chicken breasts will take about 20 minutes.
How to cook bone in chicken thighs?
Place all the baking powder, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together. Rub the spice mix evenly over each thigh. Lay the chicken thighs on the baking pan. Leave a few inches of space between each piece. The bake time for bone-in chicken thighs is about 30 to 40 minutes.
How long does it take to cook stovetop chicken thighs?
These juicy and tender crispy stove top chicken thighs is a perfect main dish. It is delicious, quick, easy and with a cooking time of about 30 minutes including prep. The chicken thighs in this recipe are easy to make and pan-seared to perfection. It’s a great one-pan meal that the whole family would love.
How long does it take to make bone in chicken thighs?
If you don’t count salt, this simple Bone-in Chicken Thigh Recipe only needs five pantry items, 30 minutes, and one pan. Optional (but optimal) marination: Place the chicken in a medium bowl and toss with everything but the ketchup.
How to cook chicken thighs on stovetop?
The best method for cooking chicken thighs on the stovetop is to start with searing and then finish with cooking them through using lower heat. Begin by preheating a skillet with oil over medium-high heat until hot. Add the chicken thighs skin-side down (if they have skin) and allow them to sear without moving them for about 5-7 minutes.
Can you cook bone-in chicken thighs in a cast iron skillet?
Yes, a cast iron skillet is a great option for cooking bone-in chicken thighs on the stove. Cast iron retains and evenly distributes heat, helping to achieve a nice crispy skin. Just make sure to heat the skillet properly before adding the chicken thighs and adjust the heat as needed during cooking.
Are boneless chicken thighs better than bone-in thighs?
I actually like boneless chicken thighs quite a bit because they are a little less messy, but bone-in chicken thighs tend to have a little more flavor. Boneless chicken thighs also usually don’t have the skin. If you want crispy skin, you’ll need to use a bone-in chicken thigh.