With crackling crisp skin and juicy bits of chicken morsels in every bite, this is about to become your favorite base for every chicken thighs recipe you’ll ever make.
In This Post
I love my recipe for perfectly baked chicken breasts, and my grilled chicken breasts are a summertime staple. But when it comes to major chicken flavor and an easy cooking method, this chicken thighs recipe is the answer to “what should we cook for dinner?”, especially on busy weeknights. With skin on and bones intact, the dark meat of chicken thighs is the most juicy-tasting part of the bird, and one of the most affordable cuts, making a chicken dinner that’s budget-friendly. They’re simply seasoned with salt and pepper and start with a stovetop skillet sear and then finish in the oven, for the best crispy exterior and tender, juicy interior. Or if you’re feeling fancy, start with this cooking technique then gussy them up like in my lemon chicken thighs with artichokes or stuffed chicken thighs with spinach and goat cheese.
Why This Recipe Works
- A sear on the stovetop gives these chicken thighs a crispy skin while finishing them in the oven keeps the interior tender and juicy (and never dry)
- This recipe is super simple but yields consistent results every time
- Starting these chicken thighs in a cold skillet reduces the chance of the skin shrinking from the meat
- Searing the chicken skin renders the fat and flavors the oil that in turn flavors the chicken meat when flipped
Chicken Thighs Ingredients List
Cooking bone-in chicken thighs with the skin on seals in moisture as the fat renders, flavoring and protecting the dark meat. This is what makes chicken thighs more flavorful and juicy, with a crackling crisp skin.
Here’s what you’ll need to cook the best chicken thighs:
- Bone-in, skin-on chicken thighs (you can remove the skin after cooking)
- Kosher salt and freshly ground black pepper—season liberally!
- Cooking oil (such as canola oil, grape seed oil, or olive oil)
Tip: I keep the seasonings simple here—a nice blank canvas so any side dish will go with, but if you wanted to add more spices like paprika, onion powder, or garlic powder, you totally could! You could also sprinkle these chicken thighs with herbs like fresh thyme or rosemary after they come out of the oven, or drizzle them with hot honey, or a sauce, like fresh pesto.
Find the complete recipe with measurements below.
What Cooking Method is Best for Chicken Thighs
I’ve found the best method for cooking chicken thighs is starting them in a hot skillet on the stovetop and then finishing them in the oven. This method works because cooking the chicken thighs in a hot skillet allows the skin to get nice and crispy, but finishing them in the oven helps keep the chicken tender and juicy without drying out.
Start the Chicken Thighs On the Stove
- Trim bone-in, skin-on chicken thighs. Look for meaty chicken thighs that are fully covered with skin that isn’t torn or too loose. Trim any extra tendrils that don’t cover the meat.
- Season with kosher salt and freshly ground black pepper. If more seasoning is your thing, feel free to sprinkle with dried herbs like oregano, Italian seasoning, Old Bay, lemon pepper, or garlic salt.
- Sear the chicken on the stove, skin side down for 10-12 minutes, then flip and cook for 4-5 minutes. A splatter guard is the best, cheap investment you’ll make when searing anything in oil on the stove.
- Don’t move the chicken while searing. As the skin cooks and crisps, you’ll know the chicken is ready to flip when the skin releases easily from the pan. Don’t force it! If the chicken doesn’t budge, check back a few minutes later until it does. Flip the chicken just once to keep the skin crisp.
- Start the chicken thighs in a cold skillet, skin side down. Add oil to a heavy bottom skillet, then add the chicken thighs skin side down before turning on the medium-high heat. Bringing the chicken to temperature as the heat of the pan rises reduces the chance of the skin shrinking from the meat. Searing the chicken skin renders the fat and flavors the oil that in turn flavors the chicken meat when flipped.
Finish in the Oven—How Long to Bake Chicken Thighs
- Bake the chicken thighs at 400°F until a thermometer reads 165°F, or about 10-12 minutes after searing on the stove. Always cook to the temperature, not the time. Chicken thighs are tolerant of longer periods of cooking without drying out so if the cooking temp rises to 170°F or beyond, it’s likely the chicken will still be moist.
- Bake the chicken in the same skillet, or transfer to a sheet pan lined with a rack. If you don’t mind oil sizzling in the oven, leave the chicken in the skillet to continue cooking as it bakes. But for the most even airflow, transfer the chicken thighs to a baking sheet lined with a rack.
FAQ
- Are chicken thighs better than breasts? It’s all personal preference (I love them both), but chicken thighs are lighter on the budget and also cook faster.
- Is chicken safe to eat if it’s still a little pink? According to the USDA, as long as the internal temperature reaches 165°F, cooked chicken is safe to eat, with color not always indicative of doneness.
- How long to cook chicken thighs at 400°F? After you transfer the chicken thighs to the oven, they’ll cook for about 10-12 minutes.
What to Serve With Chicken Thighs
- BLT Corn Salad
- Easy Lemon Rice
- Roasted broccoli or asparagus
- Cheesy Scalloped Potatoes
- How to Make Classic Macaroni Salad
- Greek Salad with Avocado
- How to Make the Best Mashed Potatoes
If you make this recipe, please let me know! Leave a 
rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Cook THE BEST Chicken Thighs
Ingredients
- 5 bone-in, skin-on chicken thighs
- kosher salt
- freshly ground black pepper
- 2 tablespoons canola oil
Instructions
- Preheat the oven to 400°F. Trim any loose hanging pieces of skin or extra fat from the chicken thighs. Generously season both sides of the chicken thighs with kosher salt and freshly ground black pepper.
- Add the oil to a large cast-iron skillet or heavy bottom pan so it evenly coats the bottom. Place the seasoned chicken thighs skin side down in the skillet. Turn the heat to medium-high and cook the chicken thighs undisturbed for 10-12 minutes or until the chicken releases easily from the skillet and becomes golden brown. Flip the chicken to the other side and cook for another 4-5 minutes. Turn the chicken back to skin side up, then transfer the skillet to the oven. (Or, for less oil pops in the oven, transfer to a baking sheet lined with wire rack.)
- Bake until the internal temperature reaches 165°F, about 10 minutes. Remove the chicken thighs from the oven and transfer to a baking sheet lined with a wire rack or a plate to rest before slicing so the juices redistribute through the meat.
Nutrition
More Chicken Recipes Ideas
- The Best Greek Chicken Marinade
- Easy Chicken Piccata
- Baked Chicken Parmesan
- Easy Chicken Marsala
- Easy Tandoori Chicken With Vegetables
- 30 Easy Healthy Chicken Dinners Ideas
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Hi Heidi – looks yummy. if using an air fryer for chicken thighs, would you still sear them on the stove first?
Hi Roy! I haven’t tried these in the air fryer so I may have to test. But no, I don’t think so…