Cooking chicken legs on the stovetop can be a quick and easy dinner option when you’re pressed for time With the right techniques, you can achieve juicy, flavorful chicken legs in less than an hour without firing up the oven Let’s explore how to perfectly cook chicken legs on the stove.
What You’ll Need
- Chicken legs (drumsticks and thighs)
- Olive oil or vegetable oil
- Salt and pepper
- Spices like garlic powder, paprika, thyme
- Skillet or frying pan
- Meat thermometer
Prep the Chicken Legs
- Rinse the chicken legs under cool water and pat them completely dry with paper towels. Drying them well helps the skin get crispy when cooking.
- Generously season both sides of the chicken legs with salt, pepper, and whatever spices appeal to your taste. Go heavy on the seasoning since the skin will get crispy.
- Allow the chicken to marinate for 15-30 minutes if time permits. This allows the flavors to penetrate deeper.
Choose the Right Pan
- For stove cooking, a heavy skillet or frying pan works best. Cast iron is ideal.
- The heavy pan distributes heat evenly and retains heat well for consistent cooking.
Sear for Maximum Flavor
- Heat about 1-2 tbsp oil in your pan over medium-high heat until shimmering.
- Carefully place the chicken legs skin-side down. Work in batches if needed to avoid overcrowding.
- Sear for 4-5 minutes per side until the skin is crispy and golden brown.
- The high heat helps render the fat from the skin and develops tons of flavor.
Simmer to Completion
- Flip the legs and sear the underside for another 3-5 minutes.
- Add about 1/2 cup broth, water, or wine to the pan. The liquid should come halfway up the legs.
- Bring the liquid to a simmer, then cover and reduce heat to medium-low.
- Simmer for 25-35 minutes, turning halfway, until chicken reaches 165°F internally.
Let It Rest
- Remove the chicken legs from the pan and allow to rest for 5 minutes before serving.
- This resting time allows the juices to redistribute so they don’t run out when you cut into them.
Know When It’s Done
- The only foolproof way to know if chicken is cooked through is to use a meat thermometer.
- Insert it into the thickest part of the thigh, avoiding the bone. It should reach 165°F.
Serve and Enjoy!
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Dig into your succulent, juicy chicken legs fresh off the stove! The crisp skin and tender meat are worth the short wait.
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Try serving with roasted veggies or potatoes to round out the meal. Drizzle the pan sauce over everything for extra flavor
Tips for Stovetop Chicken Leg Success
- Don’t crowd the pan. Cook in batches for proper searing.
- Maintain a steady simmer so the liquid doesn’t boil over.
- Use a meat thermometer to confirm doneness.
- Allow plenty of resting time after cooking.
- Season generously since the skin gets crispy.
- Choose bone-in chicken legs for the best flavor and texture.
Cooking chicken legs on the stove is one of the quickest and tastiest ways to put dinner on the table. In around 30 minutes, you can enjoy juicy, spice-rubbed chicken legs boasting crispy skin with very little hands-on effort. Just be sure to monitor the temperature closely for food safety. Now go fire up that skillet for some easy weeknight chicken legs the whole family will devour!
❤️ Why this one pan chicken drumsticks recipe is great:
- It has simple ingredients and cooks together in just one pan.
- This stovetop chicken legs recipe is quick and easy.
- This is a great budget meal for large families.
- This one-pan chicken drumsticks recipe = Easy clean up.
It seems like every night is a busy one. Between school, sports, and homework, a healthy dinner is so important. If you’re looking for easy meals, try this recipe and let me know what your family thinks!
If you love chicken as much as we do, you will want to check out ALL of my delicious Gluten-Free Chicken Recipes. If you use fresh herbs, here are some tips for cooking with fresh herbs.
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken Legs – I used chicken legs, but this recipe will taste great with any chicken cut.
- Chicken Broth – Low-sodium or regular chicken broth.
- Vegetables – Onions, Carrots, Zucchini
- Garlic – Minced fresh cloves or jarred garlic.
- Basil – Fresh is my favorite, but dried is okay too.
- Olive Oil – I use olive oil, but avocado and other types of oil also work well.
- Seasonings – Salt, pepper, Italian seasonings, etc.
Again, use the vegetables you have on hand. I consider this recipe a way to minimize food waste, as I utilize the oldest vegetables in my refrigerator.
Changing up the seasonings gives you lots of options for weeknight meals. Here are some of our favorites:
- Ranch Seasoning – Hidden Valley Ranch Seasoning is gluten-free. We also like Penzeys Ranch Seasoning.
- Taco Seasoning – I mostly use the Siete brand, but occasionally we use McCormick Taco Seasoning.
- This recipe was tested in a 12″ cast iron skillet and a stainless steel skillet. Both performed well, but the cast-iron skillet was much better for getting a good sear on both sides of the drumsticks.
- During testing, I tried both boneless thighs and bone-in drumsticks. The bone-in version remained juicier. The thighs cooked 10 minutes quicker as well.
Note From The Kitchen: If you’re still building confidence in the kitchen, this recipe is a great one to practice with. You don’t need fancy tools, just a big pan with a lid and some basic spices. If you’re short on time, buy pre-sliced vegetables or prep the veggies while the chicken sears. This is a meal even picky kids will eat, plus you can sneak in any vegetables that need using up.
How To Cook Chicken Drumsticks On The Stove:
Step 1: Heat olive oil in a 12″ skillet over medium heat. Add chopped onion and minced garlic and cook for 2–3 minutes, just until fragrant and slightly softened.
Step 2: Season the chicken legs on all sides with salt, pepper, and Italian seasoning. Place them in the pan and sear for about 5 minutes per side. This locks in flavor and starts crisping the skin.
Step 3: Scatter in the chopped carrots, zucchini, and any other firm vegetables you’re using. Pour in the chicken broth. Bring to a gentle simmer.
Step 4: Lower the heat and cover the pan. Let everything simmer for another 10–15 minutes, flipping the chicken halfway through, until it reaches an internal temperature of 165º F. The veggies will be tender and infused with flavor.
TIP: Always check the internal temperature of the meat before eating it. Chicken should always be 165º F to ensure it is thoroughly cooked.
If you’re looking for another great chicken leg recipe, try this easy Slow-Cooker Curry Chicken Legs recipe.
EASY CRISPY BAKED CHICKEN DRUMSTICKS!
FAQ
How long does it take to cook chicken on the stove?
How long do chicken legs take in a frying pan?
Sear over low heat for about 10 minutes, occasionally pressing down for an even sear. Once golden brown, flip and sear the other side for another 7 minutes. Pierce the chicken with a skewer to check for doneness. If the juice is clear, remove from the pan.
How much time do chicken legs take to cook?
How long does it take to cook chicken legs? Chicken legs are always a hit on the barbecue with their flame-charred skins, smoky flavour, and luscious meat. However, we are focusing on roasting your chicken legs in the oven, which will take around 30-40 minutes.