Cast Iron Skillet Chicken Thighs

5 from 2 votes

Your new favorite crispy chicken thighs.

Prep Time2

Cook Time25

Course: Main Course

Cuisine: American

Servings: Servings (2 thighs per person)

Calories: 623kcal

1 cast iron skillet if you don't have cast iron, you can use enameled cast iron or a heavy bottomed stainless steel pan.

4 chicken thighs bone in-skin on
2 tbsp olive or avocado oil
1/2 tsp salt
1/4 tsp pepper
1 tsp sweet paprika
2 sprigs fresh thyme this is optional but it adds a lovely aroma and looks great

Preheat oven to 400 degrees
Pat the chicken thighs dry on both sides with a paper towel. This will help prevent splatters in the pan. Season both sides of the chicken with salt, pepper, and paprika
Heat cast iron skillet over med-high for a minute on the stove. ( You want the skillet to be thoroughly hot but not screaming hot, when you start adding your chicken)
Add 2 tablespoons of oil to the skillet. (Enough oil to just coat the surface of the pan. The oil should roll in the pan)
Add seasoned chicken thighs, skin side down, and cook for approximately. 3-4 minutes. until golden brown.
With tongs, flip the chicken thighs so the skin side is now up and move the entire pan to the oven. TECHNIQUE TIP: The chicken is ready to be turned over once it releases itself from the pan and can easily be lifted from the surface.
Cook thighs in the 400 degree oven for 15-20 mins or until they reach and internal temperature of 165 degrees.
Remove and allow to rest for 5 minutes before serving.

Chicken should reach and internal temperature of 165 degrees.
Cook time may vary slightly based on how big your chicken thighs are.
If you don't have a cast iron pan, a cast iron enamel pan e.g. (Le Creueset) or a heavy bottom stainless steel pas will work.