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.
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.
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!
- Pat thighs dry and season both sides with lemon pepper.
- In a heavy, oven-proof skillet, fry thighs in oil, skin side down.
- Flip and transfer pan to oven (as per the recipe below).
- Roast until juices run clear and chicken registers 165°F with a meat thermometer.
- 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°.
Did you make this recipe for Skillet Chicken Thighs? Be sure to leave a comment and rating below!
Skillet Chicken Thighs
- 6 bone-in chicken thighs 5 oz each
- 1 teaspoon lemon pepper seasoning
- ¾ teaspoon dried rosemary crushed
- 1 tablespoon vegetable oil
- Preheat the oven to 425°F.
- Season chicken with lemon pepper seasoning, rosemary and additional salt if needed (see notes).
- In a large 12-inch ovenproof skillet, heat the oil over medium high heat.
- Place the chicken thighs skin side down in the skillet. Cook for 5 to 7 minutes or until the skin is a deep golden brown.
- Flip the chicken over and transfer the skillet to the oven.
- Roast for 20 to 23 minutes or until the chicken is cooked through and reaches 165°F.
- Store-bought lemon pepper can be very salty. Taste a little before adding any extra salt to the chicken.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. 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.