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Skillet Chicken Thighs

Skillet chicken thighs with cast iron searing for crispy, lacquered skin and juicy meat—fully cooked on the stovetop for a quick weeknight chicken dinner. The skin is pressed and cooked undisturbed until deeply golden, then basted with garlic and butter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 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 Aim for 4–6 thighs; pat completely dry for maximum crisping.
Seasoning & aromatics
  • 1 tbsp olive oil Used to sear the skin.
  • 1 tsp garlic powder For dry rub.
  • 1 tsp smoked paprika Adds color and deep flavor.
  • 1 tsp onion powder Rounds out the rub.
  • 0.5 tsp dried thyme Dry herb for the rub.
  • 0.5 tsp salt Season the skin and meat.
  • 0.25 tsp black pepper Season the skin and meat.
  • 4 cloves garlic Smashed to release flavor for basting.
  • 2 tbsp unsalted butter Basted on the chicken after flipping.
  • fresh thyme For serving.
  • lemon For serving.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the chicken bone-in skin-on chicken thighs completely dry, then rub all over with garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper.
  2. Smashed garlic cloves and set out the unsalted butter so they’re ready for basting right after the flip.
Sear the skin
  1. Heat 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, cooking undisturbed 8-10 minutes until the skin is deeply golden and releases easily.
Baste and finish
  1. Flip the chicken, add smashed garlic and unsalted 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 thighs for 5 minutes, then serve with pan juices, fresh thyme, and lemon.

Notes

For maximum crisp skin, keep the chicken bone-in and skin-on and pat it very dry before seasoning—wet surfaces steam instead of browning. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently in a skillet so the skin stays crisp. Freezing isn’t recommended for best texture. Dietary swap: use ghee in place of unsalted butter if you want a different fat profile (no change to timing).