These Cast Iron Chicken Thighs will be your new favorite chicken thigh recipe. Think perfectly seasoned, golden-skinned chicken bathing in a creamy, garlicky sauce loaded with veggies. You will love this cast iron chicken skillet.
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This one-pan creamy chicken is my go-to for cozy nights in or hosting without the fuss. It's easy enough for busy weeknights, yet fancy enough for a Sunday dinner. If you've got a cast iron skillet, you know it's the secret to that perfect golden sear. And the best part? One pan means less clean-up. Dinner's done in under an hour-you're welcome!
Why you will love this easy cast iron chicken thighs!
- Easy to put together. All you need is a few pantry ingredients and whatever veggies you have in the fridge and you've got a meal ready in 30 minutes.
- All in one pan. All the action happens in one pan which means easy clean up.
- Fantastic for using whatever vegetables you have leftover in the fridge.
If you love this cast iron chicken thighs recipe, you need to check out Soy Garlic Chicken Thighs, Garlic Parmesan Chicken Skewers, and Chicken Bulgogi Recipe.
Jump to:
- Why you will love this easy cast iron chicken thighs!
- Here's what you need to make cast iron chicken skillet
- How to make cast iron chicken skillet
- Substitutions
- Equipment
- 9 Kitchen Essentials
- How to Store and Reheat cast iron chicken skillet
- Top tips for success
- Cast Iron Chicken Skillet - FAQs
- Related
- How to serve cast iron chicken skillet
- Don't miss out!
- Creamy Cast Iron Chicken Thighs
- Food safety
Here's what you need to make cast iron chicken skillet
- Chicken thighs
- Salt
- Garlic powder
- Onion powder
- Smoked paprika
- Black pepper
- Olive oil
Sauce ingredients:
- Onion
- Garlic
- Tomato paste
- White wine
- Water
- Heavy cream
- Bell pepper
- Mushrooms
- Garnish: parsley
See recipe card for quantities.
How to make cast iron chicken skillet
Cast iron chicken skillet are easy to make, here are my step-by-step instructions.
- Step 1: Prep and Season the Chicken
- Step 2: Sear the Chicken Thighs
- Step 3: Sauté the Aromatics and add tomato paste
- Step 4: Deglaze with wine
- Step 5: Create the Sauce
- Step 6: Return the chicken and braise
- Prep and Season the Chicken: Pat the chicken thighs dry. In a small bowl, mix the salt, garlic powder, onion powder, smoked paprika, and black pepper. Rub this seasoning all over the chicken thighs.
- Sear the Thighs: Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Transfer the thighs to a plate (they'll finish cooking in the sauce).
- Sauté the Aromatics: In the same skillet, add the diced onion and minced garlic, cooking until they're softened and fragrant, about 2-3 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste, letting it cook for a minute. Then, pour in the white wine, scraping up any browned bits from the pan. Let the wine reduce by half, about 3 minutes.
- Create the Sauce: Add water, cream, bell peppers, and mushrooms. Stir to combine, and let it simmer for 5 minutes.
- Return the Chicken: Nestle the chicken thighs back into the skillet, spooning some of the sauce over the top. Reduce heat to low, cover, and simmer for 15-20 minutes, until the chicken is cooked through and tender.
- Serve: Garnish with freshly chopped parsley and serve straight from the skillet.
Substitutions
- Chicken thighs: I'm using boneless skinless chicken thighs, but you can use skin-on chicken thighs or even chicken breasts. You can even opt for boneless pork chops or turkey thighs if you want a different protein.
- Smoked paprika: Replace it with regular paprika, chili powder, or red pepper flakes for a spicy kick.
- Olive oil: Use any neutral oil like coconut or avocado oil.
SAUCE:
- Tomato paste: Feel free to substitute with a little bit of tomato sauce or tomato puree.
- White wine: If you don't want to add wine, use chicken broth or vegetable broth. You can also use apple cider vinegar or lemon juice for acidity and depth of flavor.
- Water: Use chicken broth to add really rich flavors.
- Heavy cream: For a lighter version, you can use half-and-half. Other options are coconut cream (dairy-free) or Greek yogurt for a tangy twist.
- Veggies: Feel free to add other vegetables like green beans, carrots, sweet potatoes, broccoli, kale, or spinach.
Equipment
This cast iron chicken skillet is easy to make, here are a few things I used to make it.
- Large cast iron skillet
- Knife
- Cutting board
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to Store and Reheat cast iron chicken skillet
To store cast iron chicken skillet, let them cool completely, then place them in an airtight container in the fridge for up to 3 days.
To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes or reheat in a cast iron skillet over medium heat on a stovetop until heated through.
Top tips for success
- Season your chicken well: This helps deepen the flavor of the dish.
- Deglaze the Pan: After searing, use a splash of wine or broth to lift those browned bits-they add loads of flavor!
- Don't Rush the Sauce: Let it simmer to let the sauce thicken and the chicken fully cook (internal temperature should be at least 165°F).
Cast Iron Chicken Skillet - FAQs
Absolutely! A cast iron pan handles high heat like a champ, giving the chicken a perfect sear while locking in moisture for juicy results.
Definitely. Chicken will easily be released from cast iron when it's properly cooked. The key is to let the chicken cook undisturbed for a few minutes before attempting to flip it over to form a nice crust every single time.
One of the easiest ways is to prepare a hot cast iron skillet. Add a thin layer of oil or butter to the pan, making sure to coat the entire surface. Another trick is to pat your chicken thighs dry with paper towel. It helps to remove any excess moisture, which can cause the chicken to stick. Lastly, the chicken needs a certain cooking time before flipping. If you try to flip it too early, the chicken will likely stick to the pan. Just give it a little more time and try again.
Related
Looking for other recipes like this? Try these:
How to serve cast iron chicken skillet
As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, and salad or roasted vegetables. Here are some ideas for (name of recipe):
- Serve with rice and a side of Garlic Braised Kale.
- Pair with Garlic Fried Rice.
- Also, serve this with Asian Coleslaw as a refreshing side salad.
Don't miss out!
Creamy Cast Iron Chicken Thighs
Ingredients
Equipment
Method
- Prep and Season the Chicken: Pat the chicken thighs dry. In a small bowl, mix the salt, garlic powder, onion powder, smoked paprika, and black pepper. Rub this seasoning all over the chicken thighs.
- Sear the Thighs: Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Transfer the thighs to a plate (they'll finish cooking in the sauce).
- Sauté the Aromatics: In the same skillet, add the diced onion and minced garlic, cooking until they're softened and fragrant, about 2-3 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste, letting it cook for a minute. Then, pour in the white wine, scraping up any browned bits from the pan. Let the wine reduce by half, about 3 minutes.
- Create the Sauce: Add water, cream, bell peppers, and mushrooms. Stir to combine, and let it simmer for 5 minutes.
- Return the Chicken: Nestle the chicken thighs back into the skillet, spooning some of the sauce over the top. Reduce heat to low, cover, and simmer for 15-20 minutes, until the chicken is cooked through and tender.
- Serve: Garnish with freshly chopped parsley and serve straight from the skillet.
Notes
- Season your chicken well: This helps deepen the flavor of the dish.
- Deglaze the Pan: After searing, use a splash of wine or broth to lift those browned bits-they add loads of flavor!
- Don't Rush the Sauce: Let it simmer to let the sauce thicken and the chicken fully cook (internal temperature should be at least 165°F).
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Cherry T says
Amazing 😍
Carmen Spillette says
Thanks Cherry!!!