The Trick That Will Change the Way You Cook Chicken Thighs

Author capitolrowia Reading 3 min Views 19 Published by February 21, 2025

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I always have bone-in, skin-on chicken thighs in my fridge. That’s because I love this cold-pan chicken recipe. It comes together in a snap, requires absolutely no forethought (other than buying chicken thighs), and is a lifesaver for busy nights. I discovered this method years ago, which calls for starting thighs in a cold cast-iron pan to allow the fat in the skin to render slowly without burning. The chicken cooks in its own fat without the need for butter or olive oil, yielding tender meat with skin that is crisped to restaurant-level perfection.

Why the Cold-Pan Method Works

Patting the chicken thighs dry with a paper towel removes extra moisture.
Starting the thighs in a cold pan on the stovetop allows the fat to render from the skin. As the pan heats, the skin crisps and browns evenly.
The thighs’ interior also cooks more evenly, resulting in tender, juicy meat.
Finishing the thighs in the oven ensures that the thighs are cooked through without sacrificing texture or flavor.

Chicken Parts 101: What to Do With Each Cut

How to Make Cold-Pan Chicken Thighs

This is the best time-saving, dinner-salvaging, “it’s been that kind of day” chicken hack that will save supper and forever change the way you cook your thighs.

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
* See notes for additional seasoning options.

Directions

Preheat the oven to 450 degrees F.

Pat your chicken thighs dry and season them on both sides with salt and pepper.

Place thighs, skin-side-down in a cold cast-iron skillet and place the pan on the stovetop heated to medium-high.

Cook the thighs until the skin is brown and crispy, about 10 to 15 minutes.

Remove the pan from the heat and carefully flip each thigh.

Finish cooking the thighs in the oven for 12 to 15 minutes or until a thermometer inserted into the thickest part reads 160 degrees F.

Variations for Cold-Pan Chicken Thighs

This recipe can be jazzed up any which way you want. Sometimes I like to add halved baby red potatoes to the pan. (They soak up the seasonings and chicken fat from the pan to become irresistible). The same can be said for chunky carrots, onions, and peppers. Or sometimes I throw a smattering of fresh herbs, and a few smashed cloves of garlic into the pan after the initial sear, before the whole thing goes into the oven.

PSA: You're Using the Wrong Pan to Roast Chicken

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