Cast Iron Chicken Thighs

chicken thighs in a seasoned butter sauce in a cast iron skillet.

3.78 from 9 votes

Cast iron chicken thighs are a delicious way to serve crispy, perfectly cooked chicken. Plus, it's an easy one-pan meal, as the flavorful sauce is cooked in the same pan as the chicken.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American

Keyword: cast iron chicken thighs

Servings: servings

Calories: 278kcal

Author: Kasey Schwartz

Equipment

Cast iron skillet

Ingredients

1 pound chicken thighs bone-in, skin-on
2 teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon onion powder
2 Tablespoons olive oil
2 garlic cloves minced
½ cup dry white wine
¾ cup chicken stock
1 Tablespoon fresh thyme minced
½ lemon juiced
2 Tablespoons unsalted butter

Instructions

Preheat oven to 400 degrees Fahrenheit.
Pat the chicken completely dry with a paper towel, excess moisture will keep the skin from getting a nice sear. Season the thighs all over with the salt, pepper and onion powder.
1 pound chicken thighs, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder
Heat the olive oil over medium high heat in a large cast iron skillet. Once the oil is hot and begins to shimmer, add the chicken thighs to the pan, skin side down. Sear for 4 to 5 minutes until the skin has turned a golden brown. Flip the chicken over, then move the pan to the oven.
2 Tablespoons olive oil
Bake the chicken for 12 to 15 minutes until cooked through. If using a probe thermometer, it will reach an internal temperature of 165° F when done.
Remove the chicken from the pan and set aside. Place the pan with the chicken drippings back on the stove over medium heat. Saute the garlic cloves until translucent, about 2 minutes.
2 garlic cloves
Add the white wine to deglaze the pan, scraping up as much of the caramelized bits from the bottom as possible. Add the chicken stock, thyme and lemon juice. Cook for 5 to 6 minutes until the pan sauce has reduced slightly.
½ cup dry white wine, ¾ cup chicken stock, 1 Tablespoon fresh thyme, ½ lemon
Remove from the heat and stir in the butter. Adjust the seasoning with more salt and pepper, if necessary. Serve the pan sauce over the chicken thighs.
2 Tablespoons unsalted butter

Nutrition