Crispy Cast Iron Chicken Thighs with Garlic Pan Sauce
Learn the secret to perfectly juicy chicken with shatteringly crispy skin! These easy Cast Iron Chicken Thighs are seared and finished in one pan with a simple, savory garlic pan sauce for a restaurant quality weeknight dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 bone in skin on chicken thighs (about 1 ½ to 2 pounds)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ½ cup chicken broth or dry white wine
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large (12 inch) cast iron skillet over medium heat.
- Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Season both sides of the chicken generously.
- Place the chicken in the hot skillet, skin side down. Cook undisturbed for 5-7 minutes, until the skin is deep golden brown and crispy.
- Flip the chicken and cook for another 5-6 minutes, until cooked through and the internal temperature reaches 165°F.
- Push chicken to one side of the skillet. Add butter and minced garlic to the empty space. Cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release the browned bits. Simmer for 1-2 minutes until the sauce reduces slightly.
- Remove from heat. Let chicken rest for 5 minutes. Garnish with fresh parsley and serve with the pan sauce.
Notes
For the crispiest skin, ensure chicken is very dry before seasoning. An instant read thermometer is the best way to check for doneness. Store leftovers in the fridge for up to 3 days.