Skillet Chicken Thighs (2024)

Juicy skillet chicken thighs with tender meat and crispy skin make for an easy and delicious weeknight dinner.

Chicken thighs are seasoned with lemon pepper and rosemary and fried in oil, then roasted to deep golden brown perfection.

Pan fried chicken thighs need just one pan, and are table ready in 30 minutes or less!

Easy Chicken Thighs!

• Easy chicken thighs can be cooked in just one skillet. They stay juicy and tender with oven roasting under high heat.
• To stretch your food budget, chicken thighs are the answer. They’re less expensive than breasts, have more intense flavor, and leftovers will retain their flavor even after reheating.
• Versatile chicken thighs can be used in many other recipes. Leftovers won’t go to waste. They make wonderful chicken salad, soups, and casseroles.

4 Ingredients!

Chicken Thighs – For best flavor, look for bone in thighs with skin. If low-fat is a priority, use skinless and boneless thighs, but reduce the cooking time. Consider covering or tenting with foil in the oven. Thighs will still retain plenty of juicy flavor!

Oil – Use an oil with a high smoke point. Vegetable is a good all-purpose oil with a neutral taste. Other options include avocado, peanut, canola, or sunflower oils.

Seasonings ‑ Give this recipe your own signature with one of your favorite herb blends, such as Italian, or this aromatic chicken seasoning. Add some heat with Southwest or chili spices.

Variations – Make your skillet chicken thighs even more citrusy by topping with some thinly sliced lemons. For the ultimate yum, serve thighs smothered in a keto cheese sauce, or this creamy Dijon mushroom sauce!

How to Cook Chicken Thighs In A Skillet

This easy recipe is quick to prep and ready to serve in 30 minutes!

1. Pat thighs dry and season both sides with lemon pepper.
2. In a heavy, oven-proof skillet, fry thighs in oil, skin side down.
3. Flip and transfer pan to oven (as per the recipe below).
4. Roast until juices run clear and chicken registers 165°F with a meat thermometer.
5. Serve immediately with other low-carb sides

Tips for Success!

• For crispy skin, dust with baking powder along with the lemon pepper.
• Start by cooking the skin side down to draw out the fat from the skin.
• Use a heavy-bottomed skillet, such as cast iron for an even, controlled heat that will bring out the best in chicken thighs.
• If using boneless thighs, consider using a brine.

Serving and Storing Chicken Thighs

• Serve these savory thighs with a bright and tangy vegetable side, like kale with garlic and lemon, green beans, or grilled asparagus.
• If low-carb comfort is your aim, try this yummy cauliflower mac and cheese or mashed cauliflower instead of rice or potatoes.
• Cooked thighs will keep in the refrigerator for 3-4 days, and in the freezer for up to four months. Reheat in a foil packet to a poultry safe temperature of 165°.

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