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Chicken Thighs

Golden-seared chicken thighs with crispy caramelized edges and juicy, tender white meat. Cook in one pan until browned, then finish until just cooked through for a reliable weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken thighs Bone-in or boneless; pat dry for best browning.
  • 1 tsp kosher salt Season generously and adjust to taste.
  • 1 tsp black pepper Freshly ground for more aroma.
  • 1 tsp garlic powder Supports the garlic flavor without burning.
  • 2 tbsp olive oil Helps achieve deep, golden sear.
Herbs & Aromatics
  • 1 tbsp fresh rosemary Or 1 tsp dried; add during sear and baste.
  • 1 tsp dried thyme Adds savory herb notes.
  • 1 tbsp butter Stir in to baste for crisp edges and flavor.
  • 2 clove garlic Crushed; add late so it doesn’t scorch.
Finish (Optional Pan Sauce)
  • 1 tbsp lemon juice Brightens the pan drippings at the end.
  • 2 tbsp chicken broth Loosens browned bits for a quick glaze.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the chicken thighs dry, then season all over with salt, black pepper, garlic powder, rosemary, and dried thyme.
  2. Set a cast iron skillet over medium-high heat and add the olive oil, heating until shimmering.
Sear until deeply golden
  1. Place the chicken thighs skin-side down (or presentation-side down) in the hot skillet and sear without moving for 6 to 8 minutes, until deeply golden with crisp edges.
  2. Flip and sear the second side for 4 to 6 minutes, until well browned.
Cook through
  1. Reduce heat to medium and add the butter and garlic, then baste the thighs for 1 to 2 minutes.
  2. Continue cooking on medium, turning once if needed, for 10 to 16 minutes total until the thickest part reaches 165°F and the juices run clear.
Finish and serve
  1. Stir in chicken broth and lemon juice, scraping up browned bits, then simmer for 1 to 2 minutes until slightly glossy.
  2. Rest the chicken thighs off the heat for 3 to 5 minutes, then spoon the pan juices over and serve hot.

Notes

For faster cooking and better browning, prep everything before you heat the skillet and pat the thighs thoroughly dry. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or oven until warmed through. Freezing is yes, but crispness softens—reheat covered, then uncover briefly to re-crisp. For a lower-sodium option, use reduced-sodium salt or cut the added salt and rely on pepper and herbs for flavor.