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Skillet Chicken Thighs

This crispy, golden chicken dinner features tender meat finished in a garlic butter pan sauce that comes together in one skillet. This easy to cook chicken thighs in a pan method is perfect for busy weeknights, budget-conscious cooks, or anyone craving a comforting, protein-packed dinner without a sink full of dishes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 6 chicken thighs bone-in ,skin-on
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp paprika

Method
 

  1. Pat chicken thighs dry and season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear chicken skin-side down for 6-7 minutes until golden brown.
  4. Flip and cook 6-7 minutes more until internal temp reaches 165°F.
  5. Remove chicken and set aside.
  6. Sauté garlic in butter for 30 seconds until fragrant.
  7. Add broth, lemon juice, thyme, and paprika; simmer 3-4 minutes.
  8. Whisk in remaining butter, return chicken to pan, and warm through for 1 to 2 minutes.

Notes

My grandmother always said the secret to good chicken is patience, and she was right. The first time I made this, I kept flipping the chicken every minute because I was nervous about burning it. All that did was give me soggy, pale skin. Now I just walk away, set a timer, and let the pan do its job. That's really the whole trick to cast iron skillet chicken thighs — trust the heat.
Servings: 6
Course: Main Course
Cuisine: American
Calories: 380