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Skillet Chicken Thighs

Skillet chicken thighs with cast iron searing deliver crispy, lacquered skin and juicy meat cooked completely on the stovetop. Pan sear chicken skin-side down first, baste with garlic and butter, then finish until the center hits 165°F for a fast weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs Use 4–6 for best pan spacing; keep skin on for crisping.
Seasoning
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Basting and serving
  • 4 cloves garlic, smashed Crush to release aroma quickly during basting.
  • 2 tbsp unsalted butter
  • 1 fresh thyme For serving.
  • 1 lemon For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Pat the chicken completely dry, then rub all over with garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper.
Sear skin-side down
  1. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Place chicken skin-side down and press firmly with a spatula, then cook undisturbed 8-10 minutes until the skin is deeply golden and releases easily.
Baste with garlic and butter
  1. Flip the chicken, add the smashed garlic and butter to the pan, and baste the chicken with the melted butter for 2 minutes.
  2. Reduce heat to medium and cook 10-12 more minutes until internal temperature reaches 165F.
Rest and serve
  1. Rest the chicken for 5 minutes, then serve with pan juices, fresh thyme, and lemon.

Notes

For maximum crisping, pat the thighs very dry and let them sear undisturbed until the skin loosens easily from the pan. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium until warmed through. Freezing is not recommended for best skin texture. To make it dairy-free, replace the butter with an equal amount of olive oil for basting.