Skillet Chicken Thighs

Tender, juicy skillet chicken thighs go from the stovetop to the table in minutes!

Bone-in chicken thighs are fried with rosemary and lemon and then oven-roasted for crispy skins that are infused with savory flavor.

skillet of Skillet Chicken Thighs with one on a spoon

It’s a simple and versatile recipe that is the perfect main dish to go with any roasted veggies.
Chicken thighs are a budget-friendly entree that is perfectly portioned.
Seasoned with rosemary and lemon, the flavor is drool-worthy!
This recipe is great to make ahead, so cook extra to enjoy in hot or cold recipes all week long!

oil , chicken , rosemary , lemon , salt and pepper with labels to make Skillet Chicken Thighs

Must-Haves for Skillet Chicken Thighs

Chicken: Bone-in skin-on chicken has more flavor than boneless and makes this dish perfectly crispy.

Oil: Vegetable oil is the go-to here due to its high smoke point (this means it can withstand high degrees of heat before it burns).

Seasonings: Fresh rosemary makes this dish so elegant and adds a lightly floral flavor to the meat. While the lemon helps to add moisture and flavor to the chicken.

Chef’s Choice!

Add mushrooms, baby red potatoes, sliced zucchini, onions, or butternut squash to the pan in Step 4.
Drizzle finished thighs with a cream cheese sauce.
Bacon grease is a great alternative that adds smoky flavor to chicken thighs. Refined coconut, avocado, peanut, and sunflower oils also work.
Herbs and spices like sage, thyme, and oregano add earthy, aromatic flavors. Paprika and black pepper, or spice blends like lemon pepper or a Greek blend will make these skillet chicken thighs a new recipe every time.

adding ingredients to skillet to make Skillet Chicken Thighs

How to Make Skillet Chicken Thighs

Heat oil in a cast iron skillet.
Cook the chicken, adding the rosemary and lemon slices (full recipe below).
Transfer to the oven and roast until the chicken is cooked through.

Spoon the juices over the chicken and let it rest for 5 minutes before serving.

Cast iron is my go-to for this recipe because it provides even heat throughout the cooking process and increases iron absorption. An oven-safe pan will also work.
Always check doneness using a meat thermometer inserted into the thickest part of the thigh away from the bone. It should read 165°F, but you can pull the chicken from the oven at around 162°F since it will continue to cook as the meat rests (this is called carryover cooking).
You’ll want to go back for seconds! So keep the leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.

More Recipes for Chicken Thighs

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These deliciously tender chicken thighs are so easy to make and have a simple flavor that pairs with anything.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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Preheat oven to 450°F.
In a large 12″ cast iron skillet, heat oil over high heat.
Generously season chicken with salt & pepper. Place skin side down in the skillet. Cook 2 minutes and reduce heat to medium-high.
Chop rosemary needles and sprinkle over chicken. Add lemon slices between thighs. Continue cooking on medium-high for 10 minutes.
Place skillet into the preheated oven and cook an additional 12 minutes. Flip chicken over, skin side up and return to the oven for 5 minutes or until chicken is cooked through.
Remove from oven, spoon juices over top and rest 5 minutes. Serve hot.

Use a meat thermometer to check the thickest part of the thigh (away from the bone). It should read 165°F, but you can remove the chicken at 162°F since it will keep cooking as it rests.
Store leftover skillet chicken thighs in the fridge for up to 4 days or freeze for up to 4 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree, Main Course

Cuisine American

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