Cast Iron Chicken Thighs

Easy and delicious chicken thighs cook in a cast iron pan on the stove in under 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pieces

Calories 329kcal

Author Katie G.

Ingredients

2 tablespoons extra virgin olive oil
6 chicken thighs bone-in, skin-on (about 1 1/2 to 2 pounds)
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter
3 cloves garlic minced
1/2 cup chicken broth (or white wine)
Fresh parsley for garnish

Instructions

Heat olive oil in a large cast iron skillet set over medium heat.
Pat chicken thighs dry with a paper towel. Season chicken thighs with paprika, garlic powder, onion powder, salt and pepper.
Add seasoned chicken thighs to the skillet, skin side down. Sear undisturbed for 5 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for another 5 to 6 minutes depending on the thickness of the chicken thighs, until the juices run clear.
Add the butter and garlic and cook for about 1 minute until fragrant. Turn up the heat to medium-high and pour in the broth, scraping up the browned bits with a wooden spoon. Bring the liquid to a simmer for 1 to 2 minutes until it reduces by about half and the internal temperature of the chicken is 165º Fahrenheit.
Remove the skillet from the heat. Serve the chicken garnished with fresh parsley.

Notes

STORAGE: Store leftover chicken thighs in a sealed container in the refrigerator for up to 3 days.

To reheat, preheat your oven to 325°F. Add the chicken to an oven safe dish and cover with foil. Cook until heated through. Alternatively, you can reheat the chicken thighs in the microwave.

Nutrition