Crispy Cast Iron Skillet Chicken Thighs

Ingredient Notes

Here are the ingredients, plus a few swaps, for this crispy chicken thigh recipe. Jump down to the recipe card for exact measurements.

• Oil: start the recipe with a drizzle of oil to get the chicken skin crispy. We like to use avocado oil because it has a high smoke point, but olive oil is another good option.
• Chicken thighs: the skin and bone in this recipe add so much flavor, however, swap this for boneless skinless chicken thighs if you prefer. We purchased grass-fed organic chicken thighs from Cook’s Venture and highly recommend them because it’s some of the best quality chicken out there.
• Salt and black pepper to taste
• Shallot: this is a small and mild onion that starts the base of the pan sauce. I tested this with a yellow onion as well and didn’t love how the sauce came together, so omit the onion altogether if you don’t have a shallot handy.
• Garlic cloves: don’t go easy on the fresh garlic, we’re cooking it until golden brown so it caramelizes slightly. Go ahead and add more than the recipe calls for if you want!
• White whine: deglaze the pan with this to get all the crispy brown bits from the chicken into the sauce. The alcohol cooks off and leaves a really rich flavor. Swap this for chicken broth if you don’t want to cook with wine.
• Chicken broth: Bone broth is a great option too.
• Fresh herbs: poultry herbs like rosemary, sage, and thyme are perfect.

How to Make Cast Iron Skillet Chicken Thighs

Here are the step-by-step directions to make this chicken recipe. Skip down to the recipe card for full instructions or watch the video to make it with me.

1. Sear the chicken: pat the chicken thighs with a paper towel to get as much moisture off as possible. Drizzle oil in the bottom of a cast iron pan on the stove top over medium high heat. Place chicken thighs skin side down in the hot skillet and let it sear without moving for at least 5 minutes so the skin crisps. You’ll know it’s ready to flip when the skin no longer sticks to the pan and is a deep golden brown color. Carefully transfer skillet to a preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 165°F.
2. Make the sauce: carefully remove the chicken thighs from the oven and transfer them to a clean plate or cutting board to rest while you make the sauce. Add the minced shallot to the bottom of the skillet with the pan drippings over medium heat. Cook until soft then add the minced garlic and cook until fragrant. Pour in the wine and simmer for 3-4 minutes until it reduces in half.
3. Finish the sauce: pour in the chicken broth and continue to simmer for another 3-4 minutes, until the sauce reduces by half again. Stir in the butter and fresh chopped herbs and cook for a few minutes until melted and soft.
4. Serve: Remove the pan from the heat and add the chicken thighs back to the skillet. Top chicken thighs with the sauce and serve right away.

Expert Tips

• Let the chicken sit out (covered) for 10-15 minutes prior to cooking. This brings it closer to room temperature before searing. A cold chicken thigh can bring down the heat of the pan and result in less crispy skin.
• Pat the chicken really dry for the crispiest skin.
• Use a meat thermometer to check the internal temperature of the chicken. Remove it from the heat 5-10° before it reaches 165 to allow for carryover cooking while it rests.

Frequently Asked Questions

Cast Iron Chicken Side Dishes

This cast iron chicken thighs recipe goes well with any side, but it’s especially good with veggies or a salad, making it such a healthy meal too. Here are our favorites side dishes!

• Air fryer smashed potatoes
• Peach burrata salad or grilled peach salad (in the summer!)
• Air fryer butternut squash
• Instant Pot asparagus
• Shaved brussel sprout salad (a personal favorite!)
• Pear salad with goat cheese
• Pesto-roasted potatoes
• Rosemary roasted sweet potatoes
• Crispy balsamic Brussel sprouts
• Cauliflower rice

How to Store and Reheat

Store: place leftover chicken thighs in an airtight container in the fridge for up to 3 days. The sauce will firm up in the fridge but will melt again when reheated.

Reheat: place the chicken in an oven-safe dish or a sheet pan and spoon the sauce on top. Bake at 350°F until warmed through. Spoon the sauce over the chicken again to serve.