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A close-up 45-degree angle shot of crispy pan-seared chicken thighs in a cast iron skillet with garlic and herbs.
FL Recipes

Chicken Thigh Recipes: The Ultimate Crispy Skillet Method

Learn the foolproof method for making the juiciest, most flavorful chicken thighs with incredibly crispy skin. This easy, 30-minute skillet recipe is a weeknight dinner game-changer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main
  • 4 bone-in, skin-on chicken thighs About 1.5 to 2 lbs total
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt Or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic Lightly smashed
  • 2 tablespoons unsalted butter
  • 3 sprigs fresh thyme or rosemary

Equipment

  • 1 Large Cast Iron Skillet (12-inch) Or a heavy-bottomed stainless steel skillet.
  • 1 Tongs
  • 1 Instant-read meat thermometer
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Method
 

  1. Remove chicken from the fridge 20-30 minutes before cooking. Pat the skin completely dry with paper towels. Season all over generously with salt and pepper.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat. Place chicken thighs skin-side down in the hot skillet. Cook without moving for 10-12 minutes, reducing heat to medium after a few minutes, until the skin is deeply golden brown and crisp.
  3. Flip the chicken. Add the butter, smashed garlic cloves, and fresh herbs to the pan. As the butter melts, tilt the pan and spoon the butter over the chicken continuously for 1 minute.
  4. Continue to cook for another 10-12 minutes on the second side, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
  5. Remove the chicken from the skillet and let it rest on a plate or cutting board for 5-10 minutes before serving. This allows the juices to redistribute for a moister result.

Nutrition

Calories: 450kcalProtein: 32gFat: 35g

Notes

For Extra Crispy Skin: Ensure the skin is as dry as possible before seasoning. Do not rush the searing process!
Don't Crowd the Pan: Cook in two batches if your skillet isn't large enough to hold the thighs in a single layer without touching.
Keyword crispy chicken thighs,pan seared chicken thighs,skillet chicken

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