One Skillet Crispy Chicken

I can’t tell you how many times I have made this recipe. I often just make it without vegetables because I want the chicken, but you can also turn it into an entree and side dish meal.

What is amazing about this dish, is that not only is it super easy, it is fast (under 30 minutes from start to finish, including deboning the chicken), and it makes really crispy chicken. It’s a favorite chicken meal for us, for sure.

Directions for One Skillet Crispy Chicken

Adapted from the Kitchn

  • Skin-on chicken thighs (I make about 1.5 per person, so let’s say about 5 or 6)
  • Salt
  • Pepper
  • 2 Tablespoons butter (or substitute)
  • 1 teaspoon minced garlic
  • Green beans (optional, I have also used zucchini, or skipped vegetables entirely; clean and trim them)

Begin with an oven-safe skillet (I use a stainless steel one). Preheat the oven to 425 degrees F. If your chicken thighs have bones, remove them first. I use kitchen scissors to cut on each side of the bones, then use a knife to remove the bone fully. I save the bone pieces in a freezer bag to make chicken broth later.

Next, place the chicken thighs into your skillet, skin side down.

Sprinkle the chicken with salt and pepper. Turn on the heat to medium and leave alone for 5 minutes. At this point, turn the skillet so that all of the thighs cook evenly and you can avoid hot spots. Now let the thighs continue cooking for another 5 minutes. After this second set of 5 minutes, use a spatula to peek under the thighs. If they are browned, then remove them from the skillet, skin side up. If need be, then you can let them cook for longer to brown more. If you are not cooking vegetables with it, then you can just flip the thighs over and leave them in the skillet for the next step.

While the chicken was cooking, you can put the butter and garlic in a small bowl and microwave it just until melted.

When the chicken is done, pour into the skillet on medium-low heat for about 1 minute. If you are using green beans, you add them with the butter. Then, turn off the heat and put the thighs on top, skin side up.

Put the skillet in the oven and bake for about 10 minutes, checking to see if the chicken is cooked through. If you need to add more time, then do so. Otherwise, serve.

Directions for One Skillet Crispy Chicken (without pictures)

Adapted from the Kitchn

  • Skin-on chicken thighs (I make about 1.5 per person, so let’s say about 5 or 6)
  • Salt
  • Pepper
  • 2 Tablespoons butter (or substitute)
  • 1 teaspoon minced garlic
  • Green beans (optional, I have also used zucchini, or skipped vegetables entirely; clean and trim them)

Begin with an oven-safe skillet (I use a stainless steel one). Preheat the oven to 425 degrees F. If your chicken thighs have bones, remove them first. I use kitchen scissors to cut on each side of the bones, then use a knife to remove the bone fully. I save the bone pieces in a freezer bag to make chicken broth later.

Next, place the chicken thighs into your skillet, skin side down. Sprinkle the chicken with salt and pepper. Turn on the heat to medium and leave alone for 5 minutes. At this point, turn the skillet so that all of the thighs cook evenly and you can avoid hot spots. Now let the thighs continue cooking for another 5 minutes. After this second set of 5 minutes, use a spatula to peek under the thighs. If they are browned, then remove them from the skillet, skin side up. If need be, then you can let them cook for longer to brown more. If you are not cooking vegetables with it, then you can just flip the thighs over and leave them in the skillet for the next step.

While the chicken was cooking, you can put the butter and garlic in a small bowl and microwave it just until melted. When the chicken is done, pour into the skillet on medium-low heat for about 1 minute. If you are using green beans, you add them with the butter. Then, turn off the heat and put the thighs on top, skin side up. Put the skillet in the oven and bake for about 10 minutes, checking to see if the chicken is cooked through. If you need to add more time, then do so. Otherwise, serve.

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