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Crispy Pan Roasted Chicken Thighs

These crispy pan roasted chicken thighs are super easy, crispy, and delicious. Ready in just 30 minutes so they’re perfect for weeknight dinners!

crispy pan roasted chicken thighs in a skillet

Who needs a new, elevated chicken recipe that’s done all in 1 pan and ready in 30 minutes? 

These crispy pan roasted chicken thighs are the perfect weeknight meal and a total crowd pleaser!

The chicken skin gets super crispy, while the dark meat stays ultra juicy. 

And the best part about these chicken thighs is that you let the pan do all the work for you.

No fussing, no flipping, nada.

You’ll love how easy and delicious these crispy pan roasted chicken thighs are!

crispy pan roasted chicken thighs in a small skillet

Ingredients for crispy pan roasted chicken thighs

  • Bone-in, skin-on chicken thighs – Both the bone and the skin help keep these chicken thighs juicy and delicious.
  • Coconut oil – Coconut oil can hold up to high cooking temperatures.
  • Salt and pepper – It seems simple, but super important to help bring out the flavors in our chicken thighs. 

Tips for making successful crispy chicken thighs

Step 1

You will need chicken skin to make crispy pan roasted chicken thighs; so leave that skin on!

Step 2

Make sure you season your chicken thighs well. Don’t be afraid of that salt and pepper!

Step 3

Put your chicken thighs, skin-side down in your skillet, and leave them alone. 

Do not touch them. 

You need to give the chicken time for the skin to evenly render out its fat and get crispy without you poking and prodding it. 

Step 4

Monitor your heat!

If you notice anything starting to smoke or smell like burning, simply dial back on your heat. 

Alternative oils

If you can’t use coconut oil, some great alternatives are corn, safflower, or avocado. 

All these oils have high smoke points, which means they can withstand high temperatures.

Other seasonings

I’ve decided to use salt and pepper here, but feel free to use lemon pepper, cajun seasoning, or any favorite spice rub. 

Just remember to monitor your heat so nothing burns.  

Storage and leftovers

These chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating is as simple as putting them in a pan on the stove, skin-side down on medium-low heat, for 5-7 minutes or until heated thoroughly. This will gently re-crisp the skin and warm the chicken throughout.

These crispy pan roasted chicken thighs are also pretty tasty cold out of the fridge.

Crispy pan roasted chicken thighs in a skillet sprinkled with kosher salt.

More chicken thigh recipes

crispy pan roasted chicken thighs in a skillet sprinkled with kosher salt

Crispy Pan Roasted Chicken Thighs

These crispy pan roasted chicken thighs are super easy, super crispy, and super delicious. Ready in just 30 minutes so they're perfect for weeknight dinners!
4.67 from 30 votes
Print Pin
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings


  • 4 bone-in skin-on chicken thighs
  • Kosher salt
  • Fresh cracked black pepper
  • 1 tablespoon coconut oil


  • Preheat the oven to 425 degrees F.
  • Layout chicken thighs and trim off any extra skin.
  • Cover the skin of the chicken with the desired amount of kosher salt and black pepper.
  • Over medium heat, set an 8-inch oven-safe skillet and add coconut oil.
  • Let the oil melt and get hot.
  • Once the oil is hot add chicken into the skillet, skin side down. The oil needs to be hot enough so that when you place the chicken into the oil it sizzles.
  • Let the chicken cook for 10 minutes.
  • After 10 minutes place the chicken in the oven for another 5 minutes.
  • After 5 minutes flip the chicken and cook for another 10-12 minutes or until the chicken is fully cooked.
  • Remove the chicken from the oven and let it rest for a few minutes before devouring.


This recipe can easily be doubled. Just use a larger 12-inch skillet and 1 more tablespoon of coconut oil.


Serving: 1g | Calories: 346kcal | Carbohydrates: 0.4g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 111mg | Potassium: 296mg | Vitamin A: 113IU | Calcium: 12mg | Iron: 1mg
Course Main Course
Cuisine American
Keyword chicken thigh recipes, crispy chicken recipes
Did you try this recipe?Leave a comment and 5 star review!
Crispy Pan Roasted Chicken Thighs pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Saturday 20th of May 2023

I've been making this for some time, and it's one of my husband and my favorite dinners! We think it's as good as (but much healthier than) fried chicken! Thank you for this recipe!

Denisa Furr

Friday 5th of November 2021

Made this last night and it was amazing! The slin was so crispy! 🤩

Christine B.

Friday 9th of April 2021

I’ve made this 4 or 5 times now because it was such a hit in my house. Honestly (and don’t hate on me) I didn’t really like chicken thighs until I found this recipe!


Sunday 12th of January 2020

This chicken has become a staple of ours. We use an All-Clad stainless steel pan on an electric stove and follow your directions to the letter (including the coconut oil). It is FANTASTIC every time.

The only time it didn't work was when we tried to modify it from your original recipe. Shame on us.

This is an awesome recipe that has withstood the test of time (since original post, I mean). Thank you!


Thursday 16th of January 2020

Thank you so much Heidi! I'm so happy your whole family loves this dish!

Karen Stewart

Tuesday 29th of October 2019

This is an awesome recipe, the thighs came out so crispy and the meat so tender, I'll be making these again soon! Thank you!


as seen on promo graphic


as seen on promo graphic