Chicken Thighs – Cast Iron Skillet Style

In our house, we make dinnertime a priority… everyone together with no distractions – electronics, TV and phones off. This was a much easier task years ago. But as the boys have reached middle school the increased homework load, extra curricular demands and social activities attempt to rob us of this precious tradition.













This Chicken Thigh – Cast Iron Skillet Style recipe was truly built out of desperation for time. Like most recipes you’ll find on this site – this one is super easy, super simple to make and full of flavor! So much so – it is requested weekly (sometimes more!). To keep things interesting – I switch up the seasonings or sides.

A couple of notes about this recipe:

  • This is best when made in a cast iron skillet. I love my Lodge skillets and would recommend them to you. Best part – the skillet goes from stove-top to oven without creating extra pans to clean!
  • I buy organic boneless, skinless free-range chicken thighs. Thighs are typically cheaper and the flavor is amazing!
  • This recipe can be doubled to serve crowds or for lunches the next day.
  • Serve with rice, pasta, salad, potatoes or eat it alone. This is a very versatile dish and will pair well with whatever you’ve got in your fridge. (You’re welcome!)

Chicken Thighs – Cast Iron Skillet Style

6 organic boneless, skinless free-range chicken thighs
3 TBS coconut oil (or olive oil if your prefer)
2 TBS dairy free butter
½ tsp salt
¼ tsp pepper
1 tsp oregano
1 tsp cumin
½ tsp red pepper flakes
1 – 2 cups of bone broth (substitute with low sodium chicken or veggie broth)

Preheat oven to 375 degrees. Mix seasoning (salt, pepper, oregano, cumin and red pepper flakes) in small bowel. Sprinkle both sides with seasoning mix (or what ever mix you chose!)

Place iron skillet on stove top set to medium-high heat. Place oil in skillet. Ensure the skillet is good and hot. Add the chicken thighs to pan cooking, allowing space between each (only a 3-4 pieces if needed at a time to allow room). Sear chicken for 1-2 minutes each side.

Once all the chicken has been seared, put all chicken back in skillet and cover with broth. Cover skillet with sheet of foil. Using a potholder or kitchen towel, move the skillet right into the oven and roast for 45 minutes.

Remove from oven and serve.

Don’t be afraid to omit or add what you like… and most importantly: Just keep trying till you get it right!

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