Ever found yourself with a pack of chicken drumsticks but no desire to heat up your oven? You’re in luck! Making chicken drumsticks on the stove is not only quick and easy, but it also results in incredibly juicy meat with that perfect crispy skin we all crave
I’ve been cooking stovetop chicken legs for years and I’m excited to share my tips and tricks with you. Whether you’re a busy parent looking for a 30-minute meal or someone who just loves good chicken this guide has got you covered!
Why Cook Chicken Drumsticks on the Stove?
Before we dive into the how-to let’s talk about why stovetop chicken legs are so awesome
- Quick cooking time – ready in about 30 minutes
- Budget-friendly meal perfect for families
- One-pan cooking means easy cleanup
- Juicy interior with crispy, flavorful skin
- Versatile – works with countless seasonings and sides
I personally love making chicken this way on busy weeknights when I don’t want to wait for the oven to preheat but still want something delicious and satisfying.
What You’ll Need
Basic Ingredients:
- 6-8 chicken drumsticks
- 2 tablespoons cooking oil (olive oil, avocado oil, or vegetable oil)
- Salt and black pepper
- Seasonings of your choice (more on this below!)
- ½ cup chicken broth (optional but recommended)
- Optional vegetables (onions, carrots, zucchini, etc.)
Kitchen Equipment:
- Large skillet with lid (cast iron works best for searing)
- Tongs for flipping
- Meat thermometer
- Paper towels
The cast iron skillet is my secret weapon for getting that perfect golden-brown sear on the drumsticks. If you don’t have one, don’t worry! A regular large skillet will work too.
Simple Step-by-Step Instructions
Step 1: Prep the Chicken
- Pat the chicken drumsticks dry with paper towels. This helps them brown better!
- Season generously with salt and pepper, plus any additional seasonings you like.
- Let sit for 5-10 minutes to absorb flavors (or marinate longer if you have time).
Step 2: Sear the Drumsticks
- Heat your skillet over medium heat and add the oil.
- Once hot, place the drumsticks in the pan with the meaty skin side down first.
- Sear for about 7-8 minutes until golden brown.
- Flip and sear the other side for another 7-8 minutes.
Step 3: Finish Cooking
Method 1 (My Favorite):
- Add ½ cup chicken broth to the pan.
- Cover with a lid and reduce heat to low.
- Simmer for another 10-15 minutes until chicken reaches 165°F internal temperature.
Method 2 (Veggie Option):
- After searing both sides, add chopped vegetables around the chicken.
- Pour in ½ cup chicken broth.
- Cover and simmer for 12-15 minutes, or until chicken is fully cooked and veggies are tender.
Step 4: Rest and Serve
Let the chicken rest for 5 minutes before serving. This helps keep all those juices inside!
How to Know When Chicken Drumsticks Are Done
Safety first, folks! Chicken needs to be cooked to an internal temperature of 165°F (75°C). Here’s how to check:
- Use a meat thermometer inserted into the thickest part of the drumstick (without touching bone).
- The juices should run clear, not pink.
- The meat should no longer be pink when cut into.
I always use a thermometer because it’s the most reliable method. Better safe than sorry!
Seasoning Ideas to Spice Things Up
One of the best things about stovetop chicken legs is how versatile they are! Here are some of my favorite seasoning combinations:
Basic Italian Style
- 2 teaspoons Italian seasoning
- 2 cloves minced garlic
- Salt and pepper
Smoky Paprika Blend
- 1 tablespoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper
Ranch Style
- 2 tablespoons Ranch seasoning mix (Hidden Valley is gluten-free!)
Taco Night Drumsticks
- 2 tablespoons taco seasoning
I’ve tried all these variations, and they’re all delicious in their own way. My family particularly loves the smoky paprika blend!
Troubleshooting Tips
Problem: Chicken is browning too quickly
Solution: Lower the heat to medium-low. Cast iron especially can get very hot!
Problem: Chicken isn’t crispy enough
Solution: Make sure to pat the chicken very dry before cooking and don’t overcrowd the pan.
Problem: Chicken is done on the outside but not inside
Solution: Cover and cook on lower heat to finish cooking through without burning the exterior.
Problem: Water isn’t evaporating quickly
Solution: Use less water (maybe ¼ cup instead of ½ cup) or increase the heat slightly. Altitude can affect evaporation rates!
Complete Meal Ideas
Turn your stovetop chicken drumsticks into a complete meal with these simple sides:
- Mashed potatoes with cream cheese
- Roasted fingerling potatoes
- Kale and apple salad
- Sautéed vegetables
- Gluten-free cornmeal biscuits
- Rice or quinoa
- Sweet potatoes
When I’m really short on time, I just throw some quick-cooking vegetables right in with the chicken during the last 10 minutes of cooking. It’s a true one-pan meal!
Storage and Leftovers
Got leftovers? No problem!
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: These chicken legs freeze well for up to 4 months.
- Reheating: The best way to reheat without drying out is to add a splash of water to a skillet, add the chicken, and cover while heating on medium-low.
I often make a double batch just to have leftovers for lunch the next day. They’re great cold or reheated!
Recipe Variations to Try
Saucy Drumsticks
After the chicken is fully cooked, remove the lid and add your favorite sauce (BBQ, teriyaki, buffalo). Simmer uncovered for 2-3 minutes until the sauce thickens and coats the chicken.
Mediterranean Style
Add olives, diced tomatoes, and a splash of lemon juice during the last 5 minutes of cooking.
Asian-Inspired
Use sesame oil for cooking and add soy sauce, ginger, and garlic to the broth. Finish with a sprinkle of sesame seeds.
Frequently Asked Questions
Can I use boneless chicken instead?
Yes! Boneless thighs will cook about 10 minutes faster than bone-in drumsticks.
What if I don’t have chicken broth?
Water works in a pinch, or you can use white wine or even orange juice for a different flavor profile.
Can I cook frozen chicken drumsticks this way?
It’s not recommended as they won’t cook evenly. Always thaw chicken before cooking on the stovetop.
How many drumsticks can I cook at once?
Only as many as can fit in a single layer in your pan without crowding. Cook in batches if needed!
What’s the best oil to use?
Olive oil works great, but any oil with a medium-high smoke point will do. Avocado oil is another excellent option.
Final Thoughts
Making chicken drumsticks on the stove is seriously one of the easiest ways to get a delicious dinner on the table. The method is simple enough for beginner cooks but versatile enough to keep experienced cooks interested.
I love how this technique gives you that perfect combination of crispy skin and juicy meat without heating up the whole house with the oven. Plus, the one-pan approach means less cleanup, which is always a win in my book!
Next time you’re wondering what to do with those chicken legs in your fridge, skip the oven and try this stovetop method. I promise you won’t be disappointed!
What’s your favorite way to season chicken drumsticks? Drop a comment below and share your secret flavor combinations!
Happy cooking!
P.S. Don’t forget to check the internal temperature of your chicken! Food safety first, deliciousness second!
❤️ 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.