Easy Skillet Chicken Thighs

Easy skillet chicken thighs are one of my favorite go-to meals when I need something fast, flavorful, and satisfying. With crispy golden skin, juicy meat, and a simple pan sauce or seasoning, this dish proves that sometimes the best dinners are the simplest ones. Whether I’m cooking for a busy weeknight or meal prepping for the week, these chicken thighs never disappoint.

Why You’ll Love This Recipe

I love how little effort it takes to get such bold flavor from this dish. A hot skillet transforms skin-on chicken thighs into something crisp and savory, while the inside stays perfectly tender and juicy. I can keep it basic or dress it up with garlic, herbs, lemon, or even a pan sauce—all in one pan, with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs

• Olive oil or vegetable oil

• Salt

• Black pepper

• Garlic powder

• Paprika

• Optional: fresh herbs like thyme or rosemary, lemon slices, or butter for basting

Directions

1. I pat the chicken thighs dry with paper towels—this helps the skin get extra crispy.

2. I season both sides of the chicken with salt, pepper, garlic powder, and paprika.

3. I heat a tablespoon of oil in a large skillet (cast iron works best) over medium-high heat until it’s hot and shimmering.

4. I place the chicken thighs skin-side down in the pan and cook undisturbed for about 7–10 minutes, until the skin is golden brown and releases easily from the pan.

5. I flip the chicken and reduce the heat to medium-low, then cover the skillet and cook for another 12–15 minutes, or until the internal temperature reaches 165°F (74°C).

6. If I want extra flavor, I toss in a few garlic cloves, fresh herbs, or lemon slices during the last few minutes of cooking—or finish with a quick pan sauce using the drippings.

7. I let the chicken rest for a few minutes before serving to keep the juices in.

Servings and timing

This recipe serves about 4 people and takes 30–35 minutes total—5 minutes for prep and 25–30 minutes to cook.

Variations

I sometimes add a splash of white wine or chicken broth to the pan after cooking the chicken to make a quick sauce. For a Mediterranean twist, I add olives, cherry tomatoes, and oregano. I also love adding a spoonful of butter and a squeeze of lemon juice toward the end for a bright, rich finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them skin-side up in the oven at 375°F until heated through. I avoid the microwave if I want to keep the skin crispy.

FAQs

Can I use boneless chicken thighs?

Yes, I’ve used them when I want a quicker cook time. They don’t get as crispy, but they’re still juicy and flavorful.

Do I have to use a cast iron skillet?

No, but I love cast iron because it holds heat well and helps develop a great crust. Any heavy-bottomed skillet will work.

How do I know when the chicken is done?

I use a meat thermometer and check for an internal temperature of 165°F (74°C). The juices should run clear when cut.

Can I cook this without the skin?

Yes, but I prefer skin-on for the texture and flavor. Without the skin, I just watch closely so it doesn’t dry out.

Can I make this recipe ahead?

Yes, I cook the chicken in advance and reheat it in the oven. It’s great for meal prep or quick lunches.

Conclusion

Easy skillet chicken thighs are a simple, foolproof way to make a delicious dinner with minimal fuss. I love the crispy skin, juicy meat, and endless ways to customize it to fit the occasion. Whether I’m keeping it classic or adding bold flavors, this dish is always a winner at my table.