Simple Salt & Pepper Cast Iron Chicken Thighs
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I love making these seared salt and pepper cast iron chicken thighs and adding different spins on this basic recipe. They’re first seared on the stove in a hot skillet then cooked in the oven so they are juicy and tender with crispy golden brown skin.
Once you get the basic recipe down I recommend adding some touches before baking like lemon slices or garlic. Even add some of your favorite spices! Pair these chicken thighs with a big pile of veggies for a healthy “reset” dinner. And is so easy to make! I usually buy a package of bone-in, skin-on chicken thighs to store in the freezer so I can make this recipe on a whim. This recipe is high on my list of 20 recipes every beginner cook should know! I recently had a friend reach out for a super simple and comprehensive recipe that she could make for a dinner party. Simple to cook, but one that would still impress her guests. I recommended this salt and pepper chicken.
Simple Salt & Pepper Cast Iron Chicken Thighs
Table of contents
Chicken thighs vs. chicken breasts
I’m a big fan of cooking with chicken thighs; I much prefer them over chicken breasts in just about every recipe. Chicken thighs are not only a cheaper cut, they stay much more tender when they are cooked. Plus when you buy them bone-in and skin-on, as these recipes calls for, you end up with crispy golden-brown chicken skin. Instead of adding various other flavors and seasonings, this recipe aims to bring out the flavor of the chicken. While you can use boneless skinless chicken thighs the goal of this recipe is to get that crispy chicken skin! Use a meat thermometer to ensure the chicken is cooked to the proper texture.
Tip: save the chicken fat from the pan (schmaltz)! I like to use it in place of olive oil for roasting vegetables. This no-waste alternative is like liquid gold, as it adds so much flavor to anything it’s cooked with.
How to make these chicken thighs
- Season the chicken. Heat oven to 400ºF (200ºC). Pat the chicken thighs dry with paper towels to remove any excess moisture, then generously season them on both sides with salt and pepper.
- Add the chicken to the pan. Heat a large cast-iron skillet over medium heat, add the chicken thighs skin side down to the cast iron, being careful not to overcrowd the pan (you may have to work in batches).
- Sear the chicken thighs. Cook the chicken, untouched, until the fat renders and the skin is golden-brown, about 6 minutes. When adequately browned the skin should easily lift off the pan. Flip the chicken and cook for an additional 4 minutes.
- Move to the oven to finish. Remove the excess fat from the pan into a heatproof bowl then move the cast-iron skillet with the chicken (add all chicken to the pan if you worked in batches) to the oven. Bake at 400ºF (200ºC) until cooked through completely with an internal temperature of 165ºF (74ºC), about 20 minutes. Serve the baked chicken thighs.
Tips and Tricks for This Recipe
Serving suggestions
- Salad. For a simple and healthy-ish dinner serve this chicken with my table-side caesar salad recipe. The pairing is a go-to for me when entertaining! It’s always a hit. This simple shredded Brussels sprouts salad is also great.
- Roast vegetables. Since this is such a simple and flexible recipe it goes with most vegetables. I like to serve it with roasted broccolini or miso braised cabbage.
- Potatoes. Pair the chicken thighs with crispy smashed potatoes and a simple vegetable like sautéed spinach for a well-balanced meal.
- Rice. Serve this alongside your favorite rice dish! It pairs well with rice dishes like this tahdig or creamy risotto.
How to Store Cooked Chicken Thighs
Add the chicken thighs to an airtight container and store in the fridge for up to 4 days.
How to Reheat Chicken Thighs
To reheat the chicken thighs I recommend first microwaving the chicken for 1 minute. Heat the oven to broil on high and arrange the chicken thighs on an aluminum foil lined baking sheet. Broil until the skin is crispy, about 1 to 2 minutes. This ensures the skin is crispy again!
Other recipes to try
If you enjoyed this easy cast iron chicken thighs recipe, give these other chicken thigh recipes a try:
Simple Salt and Pepper Cast Iron Chicken Thighs
Ingredients:
- 6 bone-in skin-on chicken thighs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 tablespoons extra-virgin olive oil
Instructions:
- Heat oven to 400ºF (200ºC). Pat the chicken thighs dry with paper towels then generously season them on both sides with salt and pepper.
- Heat a large cast-iron skillet over medium heat, add the chicken thighs skin-side down to the cast iron, being careful not to overcrowd the pan (you may have to work in batches).
- Cook the chicken, untouched, until the fat renders and the skin is golden-brown, about 6 minutes. When adequately browned the skin should easily lift off the pan. Flip the chicken and cook for an additional 4 minutes.
- Remove the excess fat from the pan into a heatproof bowl then move the cast-iron skillet with the chicken (add all chicken to the pan if you worked in batches) to the oven. Bake until cooked through completely, about 20 minutes. Serve the chicken thighs hot.
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