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Simple Salt & Pepper Cast Iron Chicken Thighs
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These simple salt & pepper cast iron chicken thighs are a back-to-basics recipe that every home cook should master. With perfectly crisp, golden-brown skin and juicy, tender meat, they’re easy enough for weeknights but impressive enough for guests. Once you’ve nailed the method, you can dress them up with lemon, garlic, or your favorite spices. Serve with roasted veggies or a crisp salad for a no-fuss dinner that never disappoints.
This recipe uses bone-in chicken thighs, for a boneless version try my easy boneless chicken thigh recipe. If you love this, try other chicken favorites like my braised lemongrass chicken thighs or this French coq au vin blanc that never fails to impress.
Why You’ll Love This Recipe
- Simple ingredients – Just salt, pepper, and olive oil let the natural flavor of the chicken shine.
- Perfectly crispy skin – Searing in a cast iron skillet ensures that irresistible crunch.
- Quick and versatile – Ready in under 30 minutes and easily customizable with herbs, citrus, or spices.
- Beginner-friendly – Foolproof for any skill level—just sear, bake, and enjoy!
Key Ingredients in This Recipe
- Chicken Thighs – Bone-in, skin-on chicken thighs are the star of this recipe. The skin renders beautifully when seared in a hot cast iron skillet, creating that perfect golden-brown crispness while keeping the meat juicy and tender. Patting the chicken dry before seasoning helps achieve an even sear.
- Salt & Pepper – Simple but essential. Generously seasoning both sides of the chicken enhances its natural flavor and helps form a flavorful crust during searing. Use freshly cracked black pepper for the best taste.
- Olive Oil – Just a small amount of olive oil helps prevent sticking and promotes even browning. It also mixes with the rendered chicken fat to create incredible flavor in the pan.
A full ingredient list with exact amounts can be found in the recipe card below.
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.
Pro 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.
Swaps & Substitutions
- Chicken: Use boneless, skinless chicken thighs if preferred—just reduce cooking time by about 5 minutes.
- Seasoning: Try smoked salt or cracked peppercorns for a flavor upgrade.
- Citrus: Add lemon slices or a squeeze of fresh juice before baking for brightness.
- Garlic: Toss in a few smashed garlic cloves while searing for a deeper flavor.
- Herbs: Add rosemary or thyme sprigs to the pan for aromatic depth.
How to Make Salt & Pepper Cast Iron Chicken Thighs (Step-by-Step)
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.
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).
Step 3: 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.
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.
How to Serve Salt & Pepper Cast Iron Chicken Thighs
- 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 Salt & Pepper Cast Iron Chicken Thighs
- Refrigerate: Store cooked chicken thighs in an airtight container for up to 4 days.
- Freeze: Wrap individually and freeze for up to 3 months.
- Reheat: Microwave for 1 minute, then broil 1–2 minutes to re-crisp the skin.
FAQ – Frequently Asked Questions
Yes! Just reduce the oven time slightly—they’ll cook faster than bone-in pieces.
Cast iron gives the best crisp skin, but any oven-safe heavy-bottomed skillet works.
Use a meat thermometer—165ºF (74ºC) in the thickest part means perfectly cooked chicken.
Absolutely! Paprika, cayenne, or a dry rub all work great for added flavor.
Other Recipes to Try
If you enjoyed this easy cast iron chicken thighs recipe, give these other chicken recipes a try:
- Filipino Chicken Adobo
- Coq au Vin Blanc
- One-Pan Honey Balsamic Chicken Thighs with Peaches
- Chicken Thighs with Wild Mushrooms and Sage Cream Sauce
- Braised Lemongrass Chicken Thighs
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Simple Salt and Pepper Cast Iron Chicken Thighs
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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.
Notes:
Nutrition:
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I love when you look at a recipe and think, it can’t be both, that good and be that easy to make. This recipe is so good and so easy to make. I made it with cornbread and broccoli and everyone raved about the chicken. It was so tender and juicy!
Made these tonight for a quick and easy dinner. The best part? Didn’t have to sacrifice any flavor. If you’re looking for a last minute dinner without dirtying too many dishes— this is the one!
So happy you enjoyed! I love how flexible this recipe is! Chicken thighs for the win!!