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Crispy and juicy sliced chicken thighs cooked in cast iron, ready to serve
Lindsay Lehrer

Cast Iron Chicken Thighs

These cast iron chicken thighs are seared to perfection, juicy on the inside and crisp on the outside, making them perfect for tacos, fajita bowls, or a simple high-protein dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 10 boneless skinless chicken thighs
  • ½ cup mild taco sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon olive oil or avocado oil

Equipment

  • Cast iron skillet
  • Tongs
  • Meat thermometer

Method
 

  1. Pat chicken thighs dry and season both sides with garlic powder, paprika, salt, and pepper.
  2. Coat with taco sauce and let sit 10–15 minutes (optional).
  3. Heat oil in cast iron skillet over medium-high heat.
  4. Cook thighs 5–6 minutes per side until golden brown and internal temp reaches 165°F.
  5. Use a lid slightly ajar to reduce splatter (don’t fully cover).
  6. Let rest for 5 minutes. Slice and serve as desired

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
Top Tip: Always use a thermometer! Chicken thighs stay juicy, but it’s still important to hit that 165°F mark.
Hint: Double the batch and slice extras for tacos or bowls throughout the week.