Creamy Cast Iron Chicken Thighs

Why You’ll Love This Recipe

• The cast iron skillet creates an irresistible golden crust on the chicken.
• The creamy sauce is luxurious yet simple, made with everyday ingredients.
• It’s a one-pan meal—minimal cleanup, maximum flavor.
• The dish is endlessly versatile: serve it with pasta, rice, or mashed potatoes.
• It’s impressive enough for guests but easy enough for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs (bone-in, skin-on preferred)
• Salt and black pepper
• Olive oil or butter
• Garlic, minced
• Onion or shallot, finely chopped
• Chicken broth or stock
• Heavy cream or half-and-half
• Dijon mustard (optional, for depth)
• Parmesan cheese, grated (optional)
• Fresh herbs: thyme, rosemary, or parsley
• Lemon juice or white wine (optional, for brightness)

Directions

1. Prep the chicken: Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
2. Sear the chicken: Heat olive oil (or butter) in a large cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes, until golden and crisp. Flip and cook another 5 minutes. Remove from the pan and set aside.
3. Sauté aromatics: In the same skillet, reduce heat to medium. Add onion (or shallot) and cook until softened. Add garlic and cook 30 seconds until fragrant.
4. Deglaze the pan: Pour in chicken broth (or white wine) to deglaze, scraping up any browned bits from the bottom—this adds deep flavor to the sauce.
5. Make the creamy sauce: Stir in heavy cream and Dijon mustard (if using). Simmer for 2–3 minutes until slightly thickened. Add Parmesan cheese and stir until melted and smooth.
6. Combine: Return the chicken thighs to the skillet, spooning sauce over them. Reduce heat to low, cover, and simmer for 10–15 minutes, until chicken is cooked through (165 °F internal temperature).
7. Finish and serve: Squeeze in a bit of lemon juice, taste and adjust seasoning. Garnish with fresh herbs and serve warm with your favorite side.

Servings and timing

• Serves: 4 people
• Preparation time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Mushroom version: Add sliced mushrooms after the onions for a deeper, earthy flavor.
• Spinach version: Stir in fresh spinach during the last few minutes of simmering for color and nutrition.
• Bacon twist: Cook chopped bacon first, then use the drippings to sear the chicken for extra richness.
• Lighter version: Substitute half-and-half or evaporated milk for heavy cream.
• Zesty option: Add a touch of paprika or red pepper flakes for gentle heat.
• Cheese swap: Use Gruyère or mozzarella instead of Parmesan for a creamier texture.

Storage/Reheating

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Freezing: The sauce may separate slightly when thawed, but it can be frozen for up to 2 months. Reheat gently to restore consistency.
• Reheating: Warm in a skillet over medium-low heat, stirring occasionally. Add a splash of broth or cream to loosen the sauce.
• Tip: Avoid microwaving at high power—gentle reheating keeps the cream sauce smooth.

FAQs

1. Can I use boneless chicken thighs?

Yes, boneless thighs work great and cook faster. Reduce simmering time by about 5 minutes to prevent overcooking.

2. Can I use chicken breasts instead?

Yes, but chicken breasts can dry out more easily. Pound them to even thickness and reduce cooking time.

3. Why use a cast iron skillet?

Cast iron retains and distributes heat evenly, creating a perfectly crisp sear and allowing the sauce to reduce beautifully.

4. Can I make it dairy-free?

Yes—use coconut milk instead of cream and omit the cheese. It will give a subtle coconut flavor that still complements the chicken.

5. How can I make the sauce thicker?

Simmer the sauce uncovered for a few extra minutes or add a teaspoon of cornstarch mixed with water to thicken.

6. What sides go best with this dish?

Mashed potatoes, rice, buttered noodles, roasted vegetables, or a light green salad pair perfectly.

7. Why is my sauce curdling?

This happens if the heat is too high when adding cream. Lower the temperature before stirring it in and simmer gently.

8. Can I prepare it ahead of time?

Yes—make the dish up to one day in advance and reheat gently before serving. The flavors develop even more overnight.

9. Can I bake the chicken instead of simmering?

Yes. After searing, place the skillet in a 400 °F oven for about 15 minutes, then add the sauce and bake for another 5–10 minutes.

10. How do I make the sauce more flavorful?

Add white wine for deglazing, a spoonful of Dijon mustard, or extra garlic and herbs for a bolder taste.

Conclusion

Creamy Cast Iron Chicken Thighs are the perfect blend of crispy, juicy chicken and a luscious, savory cream sauce. This one-pan recipe delivers restaurant-quality flavor with minimal effort, making it ideal for both weeknights and special occasions. With endless variations and simple ingredients, it’s a dish you’ll turn to again and again for comforting, crowd-pleasing dinners.

Creamy Cast Iron Chicken Thighs

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden, crispy chicken thighs simmered in a rich, velvety cream sauce with garlic, herbs, and a hint of tang. This one-pan cast iron recipe delivers juicy chicken and a luxurious sauce perfect for serving over pasta, rice, or potatoes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Sear and Simmer
• Cuisine: American
• Diet: Halal

Ingredients

• 6 chicken thighs (bone-in, skin-on preferred)
• Salt and black pepper, to taste
• 2 tbsp olive oil or butter
• 3 garlic cloves, minced
• 1 small onion or shallot, finely chopped
• 1/2 cup chicken broth or stock
• 3/4 cup heavy cream or half-and-half
• 1 tsp Dijon mustard (optional)
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp fresh thyme or rosemary, chopped
• 1 tbsp lemon juice or 2 tbsp white wine (optional)
• Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
2. Heat olive oil or butter in a large cast iron skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes until golden and crisp. Flip and cook another 5 minutes. Remove and set aside.
3. Reduce heat to medium. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
4. Deglaze the pan with chicken broth or white wine, scraping up browned bits from the bottom.
5. Stir in heavy cream and Dijon mustard. Simmer 2–3 minutes until slightly thickened. Add Parmesan cheese (if using) and stir until melted and smooth.
6. Return chicken thighs to the skillet, spooning sauce over the top. Reduce heat to low, cover, and simmer 10–15 minutes until chicken reaches 165°F (74°C) internally.
7. Finish with lemon juice, adjust seasoning, and garnish with fresh herbs before serving.

Notes

• Use boneless thighs for quicker cooking (reduce time by 5 minutes).
• For extra flavor, cook chopped bacon first and sear chicken in the drippings.
• For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
• Add mushrooms or spinach for more texture and nutrition.
• Simmer sauce gently to avoid curdling the cream.

Nutrition

• Serving Size: 1 chicken thigh with sauce
• Calories: 420
• Sugar: 2g
• Sodium: 620mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 29g
• Cholesterol: 140mg