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–+ servings
beast cast iron chicken
Carmen Spillette

Creamy Cast Iron Chicken Thighs

5 from 1 vote
These Cast Iron Chicken Thighs will be your new favorite chicken thigh recipe. Think perfectly seasoned, golden-skinned chicken bathing in a creamy, garlicky sauce loaded with veggies. This dish is rich, savory, and so easy, it’ll make you wonder why you didn’t start using that cast-iron skillet sooner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Braising
Cuisine: Braising
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
Sauce:
  • ½ onion diced
  • 2 tablespoon garlic minced
  • 3 tablespoon tomato paste
  • ½ cup white wine
  • ½ cup water
  • ½ cup heavy cream
  • 1 cup bell pepper julienned
  • 1 cup mushrooms sliced
  • Chopped parsley for garnish

Equipment

Method
 

  1. Prep and Season the Chicken: Pat the chicken thighs dry. In a small bowl, mix the salt, garlic powder, onion powder, smoked paprika, and black pepper. Rub this seasoning all over the chicken thighs.
  2. Sear the Thighs: Heat the olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3-4 minutes. Transfer the thighs to a plate (they’ll finish cooking in the sauce).
  3. Sauté the Aromatics: In the same skillet, add the diced onion and minced garlic, cooking until they’re softened and fragrant, about 2-3 minutes.
  4. Add Tomato Paste and Deglaze: Stir in the tomato paste, letting it cook for a minute. Then, pour in the white wine, scraping up any browned bits from the pan. Let the wine reduce by half, about 3 minutes.
  5. Create the Sauce: Add water, cream, bell peppers, and mushrooms. Stir to combine, and let it simmer for 5 minutes.
  6. Return the Chicken: Nestle the chicken thighs back into the skillet, spooning some of the sauce over the top. Reduce heat to low, cover, and simmer for 15-20 minutes, until the chicken is cooked through and tender.
  7. Serve: Garnish with freshly chopped parsley and serve straight from the skillet.

Notes

  • Season your chicken well: This helps deepen the flavor of the dish. 
  • Deglaze the Pan: After searing, use a splash of wine or broth to lift those browned bits—they add loads of flavor!
  • Don’t Rush the Sauce: Let it simmer to let the sauce thicken and the chicken fully cook (internal temperature should be at least 165°F).

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