Creamy Cast Iron Chicken Thighs are the definition of comfort food done right—crispy, golden-browned chicken thighs simmered in a rich, flavorful cream sauce with vegetables, herbs, and a touch of spice. Cooked entirely in one pan, this dish is both rustic and elegant, perfect for cozy dinners, date nights, or impressing guests with minimal effort.

Why You’ll Love This Recipe

This recipe delivers maximum flavor with minimal cleanup. The cast iron skillet ensures perfectly crisp skin on the chicken while locking in juiciness, and the creamy sauce—infused with garlic, herbs, and sautéed vegetables—brings everything together. Serve it with mashed potatoes, rice, or crusty bread to soak up every bit of the sauce.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1 small onion, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
3 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon dried thyme or Italian seasoning
1/2 cup chicken broth
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

Preheat the oven to 375°F (190°C).
Prepare the chicken: Pat chicken thighs dry and season generously with salt, pepper, and paprika.
Sear the chicken: In a cast iron skillet, heat olive oil over medium-high heat. Place chicken thighs skin-side down and sear for 5–6 minutes until deep golden brown. Flip and cook another 2 minutes. Remove from pan and set aside.
Sauté the vegetables: In the same skillet, melt butter and add sliced onions, bell pepper, and mushrooms. Cook for 5–7 minutes until softened. Add garlic and thyme, cooking for 1 more minute.
Deglaze: Pour in chicken broth and scrape up any browned bits from the bottom. Let simmer for 2–3 minutes.
Make the sauce: Stir in heavy cream and Parmesan cheese. Simmer for 3–4 minutes until slightly thickened.
Finish in the oven: Return chicken to the skillet, skin-side up. Transfer the entire skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
Serve: Garnish with chopped parsley and serve hot with your favorite sides.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 480 kcal per serving

Variations

Spicy Cream Sauce: Add a pinch of red pepper flakes or a spoonful of harissa for heat.
Low-Carb Option: Serve with cauliflower mash or sautéed greens.
White Wine Boost: Replace part of the chicken broth with dry white wine for added depth.
Spinach Add-In: Stir in fresh baby spinach at the end for extra color and nutrients.
Boneless Swap: Use boneless thighs or breasts, adjusting cook time accordingly.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Freezing is possible, but the cream sauce may separate slightly upon thawing.

FAQs

Can I use boneless chicken thighs?

Yes, reduce searing and baking time slightly, as boneless cuts cook faster.

What can I use instead of heavy cream?

Half-and-half or full-fat coconut milk can be used, though the sauce will be less rich.

Do I need a cast iron skillet?

Cast iron is ideal for searing and oven use, but any oven-safe skillet will work.

Can I make this dairy-free?

Use plant-based butter and coconut cream instead of dairy, and omit the Parmesan or use a vegan alternative.

How do I get extra crispy skin?

Pat the skin dry and don’t move the chicken while searing. Finish under the broiler for 1–2 minutes if needed.

Is this gluten-free?

Yes, naturally—just double-check the broth and cheese used for any additives.

Can I add other vegetables?

Yes! Zucchini, carrots, or kale would all be great additions.

Can I use chicken breasts?

Yes, but be careful not to overcook. Slice large breasts in half for even cooking.

What’s the best side dish?

Mashed potatoes, creamy polenta, or garlic rice soak up the sauce beautifully.

Can I make this ahead?

Yes, you can prepare the sauce and chicken ahead and reheat gently before serving.

Conclusion

Creamy Cast Iron Chicken Thighs bring together bold seared flavor and a rich, savory sauce in one beautifully rustic dish. It’s an easy, elegant meal that tastes like it came from a restaurant—but made simply in your own kitchen. Whether served for a cozy family dinner or to impress guests, this recipe delivers every time.

Creamy Cast Iron Chicken Thighs

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Creamy Cast Iron Chicken Thighs are seared to crispy perfection and simmered in a rich, savory cream sauce with herbs, garlic, and vegetables—an easy, comforting one-pan meal perfect for weeknights.

Author: Mari
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Searing and Baking
Cuisine: American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C).
Pat chicken thighs dry and season with salt, pepper, and smoked paprika.
Heat olive oil and butter in a cast iron skillet over medium-high heat.
Sear chicken thighs skin-side down for 4–5 minutes until golden. Flip and sear the other side for 3 minutes. Remove and set aside.
In the same skillet, sauté onions, garlic, mushrooms, and bell peppers until softened.
Stir in thyme, then pour in chicken broth and heavy cream. Bring to a simmer.
Return chicken thighs to the skillet, skin-side up, and spoon some sauce over the top.
Transfer skillet to the oven and bake for 20–25 minutes, or until chicken is fully cooked.
Garnish with chopped parsley and serve hot.