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Creamy Cast Iron Chicken Thighs

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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.

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)

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

Find it online: https://thefamilycooking.com/creamy-cast-iron-chicken-thighs/