If you’re craving a simple, hearty dinner, these stovetop chicken legs are juicy, tender, and full of savory flavor. The skin sears golden and crisp in one pan, while garlic, herbs, and veggies simmer into a delicious broth. Whether you’re new to cooking chicken legs on the stove or just need a fast dinner idea, this easy chicken drumsticks recipe comes together in under 30 minutes, making it perfect for busy weeknights.
This post may contain affiliate links. Please read our Disclosure Policy.
This easy stovetop chicken drumsticks recipe is a quick, one-pan dinner perfect for busy nights. With just a few simple ingredients and less than 30 minutes, you can make juicy chicken legs and tender vegetables your whole family will love.
❤️ Why this one pan chicken drumsticks recipe is great:
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.
Ingredient Notes:
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.
Flavor Variations:
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.
Recipe Testing Notes:
- 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:
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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.
Serve these stovetop chicken legs with:
- This Kale and Apple Salad pairs with this stove-top chicken legs recipe.
- You can make this Roasted Fingerling Potatoes recipe in the air fryer, on the stovetop, or in the oven.
- Everyone loves these creamy Mashed Potatoes with Cream Cheese, even my picky eater.
- Don’t forget these Gluten-Free Cornmeal Biscuits or Gluten-Free Garlic Knots.
Frequently Asked Questions:
The more veggies, the better! Sweet potatoes, corn, green beans, red peppers, and mushrooms are all good options to add to the pan.
Use a cooking thermometer and insert it into the thickest part of the chicken. You want the chicken to be 165º F. I love this digital cooking thermometer. It is handy in the kitchen and when we cook on our grill, too!
These chicken legs will keep fresh for up to 4 days in an airtight container in the refrigerator or for up to 4 months in the freezer.
More Gluten-Free Dinner Recipes:
- The whole family loves this Gluten-Free Fried Chicken recipe because it is crispy on the outside and tender on the inside!
- I love to use fresh herbs when cooking; the flavor stands out in this Herb Roasted Chicken recipe.
- If you love using a skillet to make chicken, you will love this delicious Cast Iron Chicken recipe!!
Love This Recipe?
💬 Did you make this stovetop drumsticks recipe? I’d love to hear how it turned out—and which pan you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Stove Top Chicken Legs Recipe
Ingredients
Equipment
Method
- In a large cast iron skillet, add cooking oil, garlic and onion over medium heat. Saute until the onions become clear.
- Rub the chicken legs with seasonings, and sear on medium-high heat for 3 minutes on each side. This locks in the juices. Cover, turn the temperature to medium and cook for 10 minutes. Turn the chicken over again midway through cooking.
- Pour in chicken broth and add the chopped vegetables.
- Continue to cook in the pan, or move the pan to the oven and bake at 375ºF. (You can cook these either way!)
- The chicken legs are done when their internal temperature is 165ºF.
- Serve hot.
Nutrition
Notes
- You can use any chicken part. If you use boneless chicken, it will take less time to cook.
- This is a great recipe to avoid food waste. Use the vegetables you have on hand.
- For this recipe, you can use either dried herbs or fresh.
- Store the leftovers in the refrigerator in an airtight container for up to 3 days.
- Freeze in a freezer-safe container or zipper bag. It will last for 3 months or longer if you vacuum seal it.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post was updated from an older March 2017 post with more recipe details.
I loved the recipe but instead of mushrooms and zucchini I added yellow squash and sweet potatoes. It tasted soooo good!!!
Thank you!
I am so glad you loved this. I bet the sweet potatoes added really nice flavor!
I wish I had some guidance on how long to cook the dish. The cook time at the top says 2 minutes!
Hi Roseanne, Sorry for the confusion. I am not sure why it said 2 minutes and I did fix that. The post directions talked about 30 minutes total time. Thank you.