This weeknight skillet chicken is an easy, versatile dish that pairs well with nearly any side. Golden-seared chicken thighs and drumsticks are cooked with plenty of garlic and fresh herbs, finished with butter and a squeeze of lemon for a classic, comforting flavor.
I’m sharing a simple, reliably delicious chicken recipe you can make any night of the week.
This is our go-to everyday chicken: straightforward, classic, and completely satisfying.
Garlic.
Herbs.
Butter.
That’s all it takes. The chicken is seared until deeply golden, then finished in the oven until juicy and tender. I prefer bone-in pieces for this skillet method — thighs and drumsticks hold onto moisture and deliver the best flavor. You can use boneless breasts if needed, but watch them closely and reduce oven time, since they can dry out if overcooked.
We love a whole roast chicken, but it’s not always convenient. This skillet version gives the same comforting roast-chicken flavors with much less time and effort. Using a cast iron skillet makes it easy to get a great sear on the stovetop and then transfer directly to the oven. The butter browns, the garlic roasts until sweet and caramelized, and the herbs infuse the pan juices.
This is my favorite technique for thighs and drumsticks. The result is juicy chicken with a crisp skin, plenty of garlic-butter flavor, and bright notes of fresh herbs and lemon. Once the pieces are nicely seared, finish them in a 375°F oven until they reach a safe internal temperature. Depending on the size of the pieces and how long you seared them, the oven time can vary from about 10 to 20 minutes — check after 10 minutes to avoid overcooking.
I recommend using an instant-read thermometer to ensure perfectly cooked chicken without drying it out.
This chicken is extremely versatile. In these photos I served it with parmesan orzo, but it pairs well with many sides. If you want to keep the oven free, here are a few non-oven side ideas that change up the meal each time:
Suggested sides
- French onion mashed potatoes
- Broccoli shells and cheese
- Chipotle creamed corn
- Brussels sprouts slaw
- Cilantro lime tortellini salad
- Smashed cucumber salad
You can mix and match these sides to keep weeknight dinners interesting, and none of them require using the oven while the chicken finishes.
Weeknight Skillet Chicken
Weeknight Skillet Chicken
4
people
10 mins
25 mins
35 mins
Ingredients
- 1 ½ pounds chicken thighs and/or drumsticks
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 garlic cloves, smashed or left whole
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 lemon wedge, for spritzing
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry and season generously with kosher salt and pepper.
- Heat the olive oil in a cast iron skillet over medium heat until hot. Add the chicken and sear 1–2 minutes per side until golden.
- Add the butter to the pan and let it brown slightly. Add the garlic and herb sprigs, and use a spoon to baste the chicken with the melted butter. Turn off the heat.
- Transfer the skillet to the oven and bake 15–20 minutes, or until the internal temperature reaches 165°F (74°C). Oven time will vary by piece size and sear time—check after 10 minutes if pieces are small.
- Remove from the oven, spoon pan juices over the chicken, spritz with lemon, and serve.
Did you make this recipe?
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This plate is tops.