Crispy Cast Iron Chicken Thighs

Chicken breasts in a skillet with parsley and herbs.

5 from 1 vote

Crispy Cast Iron Chicken Thighs

Savor the deliciously crispy texture of these cast iron chicken thighs, seasoned with a flavorful spice blend, then pan-seared and oven-baked to perfection in a rich buttery sauce with minced onion and garlic, all topped with fresh chives, for a dish that's sure to impress.

Prep Time20

Cook Time30

Total Time50

Course: Chicken

Cuisine: American

Keyword: cast iron chicken thighs

Servings:

Author: Emily Richter

Ingredients

1.5 lbs. bone-in chicken thighs ~4 thighs
½ tablespoon garlic powder
1 teaspoon coarse kosher salt
1 teaspoon light brown sugar
½ teaspoon ground black pepper
2 teaspoons ground paprika
2 tablespoons avocado oil
3 tablespoons unsalted butter
¼ medium white onion minced
4 cloves garlic
⅓ cup chicken broth
2 tablespoons fresh minced chives

Instructions

Preheat the oven to 400ºF.
Pat the chicken thighs dry with a paper towel and mix the dry rub. Add the garlic powder, salt, sugar, pepper, and paprika into a small dish and mix to combine. Season the chicken thighs with a dry rub on both sides. Pat the dry rub into the chicken and set aside to rest for 10 minutes.
Heat avocado oil in a 10 or 12-inch cast iron skillet over high heat. When the oil is hot, add the chicken thighs skin-side-down to the skillet.* Cook the chicken thighs for 6-7 minutes, jostling them with tongs a few times to be sure the skin isn’t sticking to the pan.
Flip the chicken and sear for 2 minutes (the chicken will not be fully cooked). Remove the chicken from the pan and remove the pan from the heat.
Leave the chicken drippings in the pan. Turn the heat to medium/low and add the butter. When the butter is melted, add the onion to the pan and saute for 2-3 minutes. Add the garlic and saute for 1 more minute.
Deglaze the pan with the chicken broth and stir all of the ingredients together.
Transfer the chicken back into the pan and place the pan into the oven.
Bake the chicken for 10-15 minutes or until the internal temperature reaches 165ºF.
Remove the chicken from the oven and turn the chicken a few times in the sauce or spoon the sauce on top of the chicken thighs.
Garnish the chicken with the fresh chives and serve.

Video

Notes

Make sure you do not put the chicken thighs in the skillet cold, which may cause the chicken to stick to the hot pan.
We do not recommend using boneless skinless chicken thighs for this recipe. If you must use boneless thighs, skip the oven portion of the method and only sear the thighs on the stovetop, make the sauce, and return the thighs back to the pan and serve.

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