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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.

Ingredients

Units Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup bell peppers, sliced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • Fresh parsley, chopped (for garnish)

Instructions

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

Notes

  • Use boneless thighs for faster cooking if preferred.
  • Customize with spinach, sun-dried tomatoes, or other favorite veggies.
  • Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
  • For a lighter version, use half-and-half instead of heavy cream.

Nutrition

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