Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cast Iron Pan-Seared Chicken Thighs with Savory Sauce

Cast Iron Pan-Seared Chicken Thighs with Savory Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: alyssabennett
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: General

Description

Baked boneless skinless chicken thighs cooked in a cast iron skillet with a delicious pan sauce. This recipe uses a combination of stovetop searing and oven baking for a crispy finish and juicy interior.

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tbsp flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp cooking oil
  • 3–4 cloves garlic, rough chopped
  • 4–5 sprigs thyme, plus more for garnish
  • 1 cup chicken stock (substitute for beer or wine)
  • 3/4 cup chicken stock

Instructions

  1. Prep: Bring the chicken thighs to room temperature and trim any excess fat. Pat dry. Mix flour, salt and pepper and dredge the chicken thighs. Set aside.
  2. Preheat: Turn on the oven to 350 F.
  3. Sear: Heat the cast iron skillet over medium-high. When hot add the oil. Working in batches sear the flour mixture coated chicken thighs on both sides until golden. Remove to a warm plate.
  4. Cool: Lower the heat to medium. Temporarily place the skillet on a cold burner to allow it to cool down for 1 minute.
  5. Sauté & Deglaze: Add 1 tsp cooking oil to the skillet if needed. Add the rough chopped garlic and the thyme and move around the skillet until fragrant. Deglaze with about 1/4 cup chicken stock and scrape off brown bits from the bottom.
  6. Simmer: Return the chicken thighs to the skillet, place the skillet on the original burner. Add the remaining chicken stock and bring to simmer.
  7. Finish: Transfer to the oven to finish cooking until the internal temperature of the chicken thighs registers 165 F when measured in the thickest center parts. Alternatively, partially cover with a lid and let simmer until chicken is 165 F. Spoon a bit of pan sauce over the thighs. Serve garnished with thyme.

Notes

Typically consists of 6 thighs. Thyme can be substituted with rosemary, sage, or oregano.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 474 kcal
  • Sugar: 1 g
  • Sodium: 1051 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 0 g
  • Protein: 57 g
  • Cholesterol: 278 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://elsaflavor.com/cast-iron-pan-seared-chicken-thighs-with-savory-sauce-609252655827543308/