Cast iron chicken thighs are a delicious way to serve crispy, perfectly cooked chicken. Plus, it’s an easy one-pan meal, as the flavorful sauce is cooked in the same pan as the chicken.

five chicken thighs in a cast iron skillet sitting in sauce and fresh thyme.

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Chicken is a dinnertime staple for good reason. It goes with just about everything. Plus, it’s easy to make, and it’s one of those rare foods that everyone in the family will usually eat.

We love tender Dutch Oven Chicken Breast, easy Air Fryer Chicken Drumsticks, and Juicy Broiled Chicken Breast. However, these cast iron chicken thighs are a new favorite!

Perfectly seasoned cast iron chicken thighs are a great option for tonight’s dinner. Pair them with Instant Pot rice or your favorite vegetables, and you’ll have a meal that comes together in less than 30 minutes.

top down image of five chicken thighs sitting in a cast iron pan with fresh thyme.

Easy Cast Iron Chicken Thighs Recipe

What makes this recipe so good? Seasoning the chicken before baking at high heat ensures wonderfully flavored and crispy skin that’s sure to please everyone at the table. Then, we add a sauce made with white wine and lemon juice to really ramp up the flavor. It truly takes this dish over the top!

Salt, pepper, and onion powder are all the seasonings you’ll need before you sear the chicken in a little olive oil in your cast iron pan. Then, the chicken goes in the oven at 400 degrees Fahrenheit to cook completely.

You’ll cook garlic in the leftover pan juices released by the chicken – yum! – and add white wine and broth to deglaze the pan. The resulting sauce, infused with lemon juice and fresh thyme and poured over the baked chicken, will have you reaching for another piece.

(For another tasty cast iron recipe, try my Cast Iron Filet Mignon!)

ingredients to make cast iron chicken thighs.

Ingredients for Cast Iron Chicken Thighs

See recipe card below this post for ingredient quantities and full instructions.

  • Chicken thighs — You’ll need one pound of chicken thighs.
  • Kosher salt and black pepper
  • Onion powder – This allows you to add loads of flavor without having to fuss with dicing an onion. I also like using garlic powder in place of onion powder for a new, intense flavor. 
  • Olive oil
  • Garlic – Fresh garlic has a delicious flavor that is stronger than pre-minced, jarred garlic.
  • Dry white wine – Sauvignon Blanc, Riesling, or Pinot Grigio will all work here.
  • Chicken stock – You can use chicken broth instead. However, it’s saltier. So, you’ll want to add less kosher salt to the recipe.
  • Fresh thyme leaves – Fresh herbs always have the most flavor.
  • Lemon juice
  • Unsalted butter – Salted butter will work too, but again, you’ll need to use a bit less kosher salt.

Variations

Here are a few substitutions and tweaks that will work well for this chicken thigh recipe. 

  • ​Use boneless skinless chicken thighs in place of bone-in chicken. These will cook much faster and still taste great! 
  • Replace the fresh thyme with a teaspoon of Italian seasoning for an easy way to season the chicken. 
  • If you don’t have a cast iron skillet, sear the chicken thighs according to the recipe on the stovetop so the skin crisps and turns golden brown. Then, move the chicken to an oven-safe baking dish to continue cooking in the oven for 15-20 more minutes. 

How to Make Cast Iron Chicken Thighs

  1. Prepare: Pat the chicken completely dry with a paper towel to remove any excess moisture.
  2. Season the chicken: Season the thighs all over with the salt, pepper, and onion powder.
  3. Heat the olive oil: Heat the olive oil over medium-high heat in a large cast iron skillet. Once the oil in the cast-iron skillet is hot and begins to shimmer, add the chicken thighs to the pan, skin side down. Sear chicken for 4 to 5 minutes.
  4. Bake the chicken: Bake the chicken in the hot cast iron skillet for 12 to 15 minutes or until cooked through. Use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.
  5. Sauté the garlic: Remove the chicken from the pan, and reserve the drippings. Place the pan back on the stove over medium heat. Sauté the garlic cloves until translucent, about 2 minutes.
  6. Deglaze pan: Add the white wine, scraping up the caramelized bits from the bottom. Add the chicken stock, thyme, and lemon juice and cook for 5 to 6 minutes.
  7. Make the sauce: Remove the pan from the heat, and stir in the butter. Adjust the seasoning with more salt and pepper, if necessary. Serve the pan sauce over the crispy chicken thighs.
close up image of a cast iron chicken thigh served on a white round plate.

Quick Tip

Make sure to pat the chicken thighs completely dry with a paper towel before cooking. Excess moisture will keep the skin from getting the best possible sear and becoming crisp!

How to Store Cast Iron Chicken Thighs

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken thighs on a baking sheet, and warm them in a preheated oven at 350 degrees Fahrenheit for eight to ten minutes or until heated through. 

Serving Suggestions

Cast iron chicken thighs are perfect with rice, sweet potatoes, or mashed potatoes. Then, add a vegetable like roasted broccoli, green beans, or asparagus. You can pair them with just about any side dish! Easy chicken recipes like this make for a great weeknight meal or Sunday supper with the whole family. 

FAQs

How long should chicken thighs be cooked?

Bone-in thighs need between 25 and 30 minutes to cook fully. Use a thermometer to measure the internal temperature of the thighs. They’re finished cooking when the temperature reads 165 degrees Fahrenheit.

Are chicken thighs still pink when done?

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165 degrees Fahrenheit, it is safe to eat. Color does not indicate doneness, and the USDA explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.

Is it harder to overcook chicken thighs?

No! Since they have a higher fat content and retain moisture during cooking, it’s more difficult to overcook chicken thighs than it is to overcook chicken breasts. Particularly if you buy bone-in chicken thighs. They mostly just fall off of the bone if you leave them in the oven too long!

More Chicken Recipes

chicken thighs in a seasoned butter sauce in a cast iron skillet.

Cast Iron Chicken Thighs

Cast iron chicken thighs are a delicious way to serve crispy, perfectly cooked chicken. Plus, it's an easy one-pan meal, as the flavorful sauce is cooked in the same pan as the chicken.
3.78 from 9 votes
Course: Dinner, Main Course
Cuisine: American
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients  

  • 1 pound chicken thighs bone-in, skin-on
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 Tablespoons olive oil
  • 2 garlic cloves minced
  • ½ cup dry white wine
  • ¾ cup chicken stock
  • 1 Tablespoon fresh thyme minced
  • ½ lemon juiced
  • 2 Tablespoons unsalted butter

Instructions 

  • Preheat oven to 400 degrees Fahrenheit.
  • Pat the chicken completely dry with a paper towel, excess moisture will keep the skin from getting a nice sear. Season the thighs all over with the salt, pepper and onion powder.
    1 pound chicken thighs, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder
  • Heat the olive oil over medium high heat in a large cast iron skillet. Once the oil is hot and begins to shimmer, add the chicken thighs to the pan, skin side down. Sear for 4 to 5 minutes until the skin has turned a golden brown. Flip the chicken over, then move the pan to the oven.
    2 Tablespoons olive oil
  • Bake the chicken for 12 to 15 minutes until cooked through. If using a probe thermometer, it will reach an internal temperature of 165° F when done.
  • Remove the chicken from the pan and set aside. Place the pan with the chicken drippings back on the stove over medium heat. Saute the garlic cloves until translucent, about 2 minutes.
    2 garlic cloves
  • Add the white wine to deglaze the pan, scraping up as much of the caramelized bits from the bottom as possible. Add the chicken stock, thyme and lemon juice. Cook for 5 to 6 minutes until the pan sauce has reduced slightly.
    ½ cup dry white wine, ¾ cup chicken stock, 1 Tablespoon fresh thyme, ½ lemon
  • Remove from the heat and stir in the butter. Adjust the seasoning with more salt and pepper, if necessary. Serve the pan sauce over the chicken thighs.
    2 Tablespoons unsalted butter

Nutrition

Calories: 278kcal | Carbohydrates: 5g | Protein: 16g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1285mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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