Skillet Chicken Thighs

Yes. Cook them completely, cool to room temperature, cover, and refrigerate up to 3 days. Reheat in a 350°F oven for 10–12 minutes until the internal temperature reaches 165°F again; the skin will lose some crispness but the meat stays moist. For best results, reheat in a skillet over medium heat skin-side up for 3–4 minutes to re-crisp the skin.

You can, but the dish loses its defining feature—the crackling, rendered skin. Boneless, skinless thighs will cook faster (about 10–12 minutes in the oven at 400°F) and will be less flavorful; bone-in, skin-on is the canonical version that home cooks expect.

Moving the chicken too early or too often while the skin cooks, which breaks the contact between skin and pan and prevents it from crisping. Let the thighs sit undisturbed for the full 12–15 minutes on the stovetop before flipping.

Yes. Place skin-side up on a rimmed baking sheet (no skillet needed), season, and roast at 425°F for 30–35 minutes until the internal temperature reaches 165°F and the skin is golden. This method is easier but the skin will be less crispy than the stovetop-then-oven method.

The rendered fat and pan drippings are liquid gold—use them to roast vegetables like potatoes, Brussels sprouts, or green beans, or pour a few tablespoons over rice or mashed potatoes. A simple salad or sautéed greens balance the richness.

Store in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F oven for 10–12 minutes, or in a skillet over medium heat skin-side up for 3–4 minutes; serve within 2 hours of reheating. Thighs are more forgiving than breast meat and stay moist even when reheated.