Tender, juicy skillet chicken thighs go from the stovetop to the table in minutes!

Bone-in chicken thighs are fried with rosemary and lemon and then oven-roasted for crispy skins that are infused with savory flavor.

skillet of Skillet Chicken Thighs with one on a spoon

Everyone Will Ask for This Skillet Chicken Thigh Recipe Because…

  • It’s a simple and versatile recipe that is the perfect main dish to go with any roasted veggies.
  • Chicken thighs are a budget-friendly entree that is perfectly portioned.
  • Seasoned with rosemary and lemon, the flavor is drool-worthy!
  • This recipe is great to make ahead, so cook extra to enjoy in hot or cold recipes all week long!
oil , chicken , rosemary , lemon , salt and pepper with labels to make Skillet Chicken Thighs

Must-Haves for Skillet Chicken Thighs

Chicken: Bone-in skin-on chicken has more flavor than boneless and makes this dish perfectly crispy.

Oil: Vegetable oil is the go-to here due to its high smoke point (this means it can withstand high degrees of heat before it burns).

Seasonings: Fresh rosemary makes this dish so elegant and adds a lightly floral flavor to the meat. While the lemon helps to add moisture and flavor to the chicken.

Chef’s Choice!

  • Add mushrooms, baby red potatoes, sliced zucchini, onions, or butternut squash to the pan in Step 4.
  • Drizzle finished thighs with a cream cheese sauce.
  • Bacon grease is a great alternative that adds smoky flavor to chicken thighs. Refined coconut, avocado, peanut, and sunflower oils also work.
  • Herbs and spices like sage, thyme, and oregano add earthy, aromatic flavors. Paprika and black pepper, or spice blends like lemon pepper or a Greek blend will make these skillet chicken thighs a new recipe every time.
adding ingredients to skillet to make Skillet Chicken Thighs
skillet full of Skillet Chicken Thighs with lemon slices

How to Make Skillet Chicken Thighs

  1. Heat oil in a cast iron skillet.
  2. Cook the chicken, adding the rosemary and lemon slices (full recipe below).
  3. Transfer to the oven and roast until the chicken is cooked through.

Spoon the juices over the chicken and let it rest for 5 minutes before serving.

close up of Skillet Chicken Thighs

Holly’s Tried and True Tips

  • Cast iron is my go-to for this recipe because it provides even heat throughout the cooking process and increases iron absorption. An oven-safe pan will also work.
  • Always check doneness using a meat thermometer inserted into the thickest part of the thigh away from the bone. It should read 165°F, but you can pull the chicken from the oven at around 162°F since it will continue to cook as the meat rests (this is called carryover cooking).
  • You’ll want to go back for seconds! So keep the leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.

More Recipes for Chicken Thighs

Did you make this Skillet Chicken recipe? Leave a comment and a rating below!

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skillet of Skillet Chicken Thighs with one on a spoon
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Skillet Chicken Thighs

These deliciously tender chicken thighs are so easy to make and have a simple flavor that pairs with anything.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Holly Nilsson

Equipment

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Ingredients  

  • 6 bone-in skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 2 sprigs fresh rosemary
  • 1 lemon thickly sliced

Instructions 

  • Preheat oven to 450°F.
  • In a large 12" cast iron skillet, heat oil over high heat.
  • Generously season chicken with salt & pepper. Place skin side down in the skillet. Cook 2 minutes and reduce heat to medium-high.
  • Chop rosemary needles and sprinkle over chicken. Add lemon slices between thighs. Continue cooking on medium-high for 10 minutes.
  • Place skillet into the preheated oven and cook an additional 12 minutes. Flip chicken over, skin side up and return to the oven for 5 minutes or until chicken is cooked through.
  • Remove from oven, spoon juices over top and rest 5 minutes. Serve hot.

Notes

  • Use a meat thermometer to check the thickest part of the thigh (away from the bone). It should read 165°F, but you can remove the chicken at 162°F since it will keep cooking as it rests.
  • Store leftover skillet chicken thighs in the fridge for up to 4 days or freeze for up to 4 months.
5 from 3 votes

Nutrition Information

Serving: 1thigh | Calories: 342 | Carbohydrates: 2g | Protein: 24g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 112mg | Potassium: 321mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 118IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Entree, Main Course
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. OMG This is an AMAZING recipe!! I’ve made it probably a dozen times, thought I had reviewed it already. Easy but so tasty!! Made as directed, except using 5 large thighs, and a little longer cooking time, more rosemary and lemon. Absolutely delicious!!! Thanks for posting such a flavorful winner winner chicken dinner!!!5 stars

    Reply

    1. I haven’t tried it so I can’t say for sure. If you do try chicken breasts, I’d recommend bone-in. The cooking time may need to be slightly adjusted.

      Reply

  3. Hi, This sounds great, except I am not a fan of rosemary. Can I substitute another herb, for example, basil, or cilantro? Thanks!

    Reply

    1. You could definitely skip the rosemary. The temperature is quite high and cilantro and basil are quite delicate are would most likely burn. I would add fresh herbs of your choice just before serving. :)

      Reply

  5. You have a tab to click on to print the recipe “Crispy Skillet Chicken”, but, it doesn’t print ingredients or instructions! Why is that?

    Reply