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.
- 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!
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.
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.
More Recipes for Chicken Thighs
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Skillet Chicken Thighs
These deliciously tender chicken thighs are so easy to make and have a simple flavor that pairs with anything.
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Preheat oven to 450°F.
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In a large 12″ cast iron skillet, heat oil over high heat.
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Generously season chicken with salt & pepper. Place skin side down in the skillet. Cook 2 minutes and reduce heat to medium-high.
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Chop rosemary needles and sprinkle over chicken. Add lemon slices between thighs. Continue cooking on medium-high for 10 minutes.
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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.
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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.
Serving: 1thigh | Calories: 342 | Carbohydrates: 2g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 112mg | Potassium: 321mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 118IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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