Cast Iron Skillet Chicken Thighs
Cast iron skillet chicken thighs are seared over high heat to create a crispy golden skin then baked to perfection and covered in a simple herb pan sauce. This simple dinner is delicious, healthy and great for weeknights.
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Servings: 5 servings
INGREDIENTS
- 4-6 bone-in skin-on chicken thighs all the same size
- Salt and pepper to taste
- 1 tablespoon olive oil or avocado oil
- 1 medium shallot minced
- 6 cloves garlic minced
- 1/2 cup white wine (can sub more chicken broth)
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter ghee or vegan butter work too
- 1 tablespoon EACH: fresh chopped sage, rosemary, and thyme
INSTRUCTIONS
- Preheat oven to 425°. Pat the chicken thighs dry really well then season chicken thighs generously with salt and pepper.4-6 bone-in skin-on chicken thighs, Salt and pepper to taste
- Heat oil in a 12" cast-iron skillet over high heat until the oil is hot and rippling (not smoking yet). I like to use avocado oil because it has a higher flash (smoke) point so you can sear the chicken thighs at a higher heat without smoking. Do not put the chicken into a pan that isn’t hot enough or you won’t get the crispy skin. A drop of water should sizzle on the surface of the pan when it’s ready.1 tablespoon olive oil
- Place the chicken thighs skin side down and sear without moving for 5-7 minutes. The skin will turn crispy golden brown and the skin should easily remove from the pan when it’s ready. Flip the chicken over and carefully transfer it to the oven to roast for 12-15 minutes, or until a meat thermometer reads 155°F in the thickest part of the chicken. This allows for 10 degrees of carryover cooking when you let it rest. This is a good time to prep and chop the rest of the ingredients for the pan sauce.
- Carefully (using two hot pads) remove the skillet from the oven and transfer the chicken to a cutting board.
- Drain off all but a few tablespoons of the rendered chicken fat and place the pan back on the stovetop over medium-high heat. Add the chopped shallots and minced garlic and cook, stirring frequently for about 30 seconds, until the garlic is just golden brown.1 medium shallot, 6 cloves garlic
- Add the white wine (or 1/2 cup chicken stock) and bring the mixture to a boil then reduce the heat to medium and simmer for 3-4 minutes, until the mixture has reduced by about half. Add the chicken broth and repeat until all of the liquid has been reduced by half. Stir in the butter until it’s melted then add the fresh herbs.1/2 cup white wine, 1/2 cup chicken broth, 2 tablespoons unsalted butter, 1 tablespoon EACH: fresh chopped sage, rosemary, and thyme
- Your sauce is ready when you see visible streaks that slowly close when you drag a spoon through it. If not, keep on reducing! Taste the sauce and add more salt and pepper as needed.
- Remove from the heat, nestle the chicken thighs back in the pan and spoon the sauce over them to coat. serve right away.
Recipe Equipment
Cast Iron Skillet
Notes
Dairy-free: use vegan butter or coconut oil in the sauce.
Gluten-free: this recipe is naturally gluten-free without modifications.
Store: place leftover chicken thighs in an airtight container in the fridge for up to 3 days. The sauce will firm up in the fridge but will melt again when reheated.
Reheat: place the chicken in an oven-safe dish or a sheet pan and spoon the sauce on top. Bake at 350°F until warmed through. Spoon the sauce over the chicken again to serve.
Nutrition
Serving: 1chicken thigh | Calories: 523kcal | Carbohydrates: 3.4325g | Fat: 39.7g | Cholesterol: 201.8mg | Sodium: 722mg | Fiber: 0.7g | Sugar: 0.3g
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