Try this Cast Iron Skillet Chicken recipe for a super easy, 1 pan dinner. It's pan-seared until crispy, packed with fall vegetables and drizzled with a homemade dijon mustard vinaigrette! Serve with fresh herbs and a glass of red.
I have a confession to make - I used to refuse to eat chicken thighs. Why? I really don’t know why, but I just couldn’t eat them. Now, they are a weekly staple in our house! This meal is actually something that my husband requests often, and it was a bestseller when I used to have my meal delivery service.
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Why You'll Love This Recipe
- Made in 1 skillet. If you tend to have hectic weeknights, you will appreciate this super quick and simple 1-skillet cast iron chicken recipe. It's truly made in 1 skillet and ready in 1 hour.
- Perfect for meal prep. Prepare these stovetop chicken thighs on Sunday night and portion it into 4 individual servings for healthy grab and go lunches. You could even cook rice or mashed potatoes to add and make it even more filling.
- Easy way to clean out the fridge. I'll show you how to make this chicken dish with butternut squash and Brussels sprouts, but don't be afraid to use up what you have in the fridge instead.
Tools You'll Need
- 10-inch cast iron skillet
- Mason jar or small mixing bowl
- 1 Set of dry measuring cups
- 1 Set of measuring spoons
- 1 Chef's knife
- 1 Cutting board
Ingredients
Both bacon and bacon grease are used in this chicken skillet recipe to boost the flavor. Adding bacon grease to homemade vinaigrettes is one of my favorite tricks to help tie it in to the flavors of the dish.
For the juiciest, most flavorful cast iron chicken, I recommend using boneless skinless chicken thighs.
I love using fall vegetables Brussels sprouts and butternut squash in this healthy dish. They're hearty, pair well with the dijon vinaigrette, and won't overcook during the cook time. Try my Gluten Free Pasta Bake with Butternut Squash or Pumpkin and Mushroom Risotto for more ways to use up fall vegetables.
For the homemade dijon mustard vinaigrette you will need bacon grease, apple cider vinegar, maple syrup, dijon mustard, garlic powder, salt and pepper. Use the remaining bacon grease to make additional homemade dressings or roasted vegetables.
Substitutions
- Swap out the vegetables: Based on what you have in your kitchen or what is in season, you may want to change up the vegetables you serve with your skillet chicken thighs. Sweet potatoes, collard greens, russet potatoes, kale and green beans would also be great in this crispy chicken thighs skillet.
- Chicken substitutes: If desired, you can use bone-in skin-on chicken thighs, or even boneless skinless chicken breasts, but note that this can change the cook time. Always check the doneness of your chicken using a meat thermometer. The thickest part of the chicken should read 165°F.
- Use store-bought vinaigrette. If you have the ingredients on hand to make the vinaigrette from scratch, I highly recommend it. However, if you don't have the ingredients necessary or need something super quick, try a store-bought dijon mustard vinaigrette.
How to Make Cast Iron Skillet Chicken Thighs
- Cook the bacon. Heat a 10-inch cast iron skillet over medium heat. Add bacon, and cook until crispy, about 10 minutes, flipping as needed so the bacon does not burn. Drain the bacon strips on paper towels.
- Reserve bacon grease. Remove the skillet from the heat, and measure out 2 tablespoons of bacon grease from the pan to use for the dijon vinaigrette.
- Pan sear the chicken thighs on the stovetop. Return the cast iron skillet to the heat, and add chicken thighs. Cook until lightly browned on each side, about 10 minutes, flipping halfway through. Remove from the heat and set aside.
- Make the vinaigrette. While the chicken is cooking, make the vinaigrette. Add all vinaigrette ingredients to a glass Mason jar or a small mixing bowl. Place the lid on the jar, and shake well or, whisk until smooth. Set aside.
- Cook the Brussels sprouts. Add the Brussels sprouts to the skillet, and cook, stirring occasionally, until they begin to brown, about 5 minutes. Add about half the vinaigrette mixture, and stir together until the veggies are well coated. Return the chicken thighs to the skillet, and drizzle with the remaining vinaigrette.
- Cook the butternut squash. Add the butternut squash, and stir together. Let the veggies cook until they begin to become tender and lightly browned, about 5-8 more minutes. Add about half the vinaigrette mixture, and stir together until the veggies are well coated.
- Add the chicken thighs. Return the chicken thighs to the skillet, and drizzle with the remaining vinaigrette.
- Bake. Place the cast iron skillet in the oven, and bake for about 15 minutes, or until the chicken is cooked through and the veggies are tender. Remove from the oven and serve.
Prep Ahead Options
This chicken thigh recipe reheats well, so feel free to make it ahead of time and reheat using the microwave or on the stovetop until warmed through.
FAQs
To prevent sticking, wait until the chicken has a nice sear on it before attempting to flip. If the chicken is sticking, it's likely not ready to flip. If your chicken is fully cooked through and is still sticking, it's time to season your cast iron skillet. Follow this simple tutorial to learn how to season a cast iron skillet.
It is a good idea to clean your cast iron skillet after every use, but this does not mean you should scrub it clean with soap and water. In most cases, you should be able to rinse your skillet with water, then wipe it dry with a paper towel or clean tea towel. If there are any crispy bits stuck to the skillet, add a sprinkle of kosher salt to the skillet and scrub to loosen up those crispy bits. Once clean, wipe it dry as usual.
Absolutely! One of the many reasons I love cooking with cast iron is you can safely use it on both the stovetop and in the oven. Pan sear your chicken thighs on the stovetop, then finish cooking in the oven without having to transfer to a baking dish.
Tips and Tricks for Success
- Season the chicken thighs before pan searing. This not only adds flavor, but helps the chicken thighs get a nice, crispy sear.
- Use a meat thermometer. Although it is more difficult to dry out chicken thighs than it is to dry out chicken breasts, they can be overcooked. If you have a tendency to overcook your chicken, invest in a meat thermometer. Read the temperature of the thickest part of the meat, and remove from the oven once 165°F.
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Cast Iron Skillet Chicken with Fall Veggies
Ingredients
Cast Iron Skillet Chicken and Veggies Ingredients
- 4 slices thick cut bacon
- 1 pound boneless skinless chicken thighs
- 3 cups Brussels sprouts halved or quartered
- 2 cups butternut squash cut into 1-inch pieces
- Salt and pepper to taste
Maple Dijon Vinaigrette Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons spicy brown mustard
- 2 tablespoons bacon grease from cooking bacon in the recipe
- 1 tablespoon apple cider vinegar
- 1 teaspoon coarse Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F.
- Heat a 10-inch cast iron skillet over medium heat. Add bacon, and cook until crispy, about 10 minutes, flipping as needed so the bacon does not burn. Remove bacon from the skillet, and drain on paper towels. Remove the skillet from the heat, and measure out 2 tablespoons of bacon grease from the pan to use for the vinaigrette.
- Sprinkle chicken thighs with a bit of salt and pepper. Return the cast iron skillet to the heat, and add chicken thighs. Cook until lightly browned on each side, about 10 minutes, flipping halfway through. Remove from the heat and set aside.
- While the chicken is cooking, make the vinaigrette. Add all vinaigrette ingredients to a glass Mason jar. Place the lid on the jar, and shake well. Set aside. NOTE: if you do not have a glass jar, simply whisk together the ingredients in a medium bowl, and set aside.
- Next, add the Brussels sprouts to the skillet, and cook, stirring occasionally, until they begin to brown, about 5 minutes. Add the butternut squash, and stir together. Let the veggies cook until they begin to become tender and lightly browned, about 5-8 more minutes. Add about half the vinaigrette mixture, and stir together until the veggies are well coated. Return the chicken thighs to the skillet, and drizzle with the remaining vinaigrette.
- Place the cast iron skillet in the oven, and bake for about 15 minutes, or until the chicken is cooked through and the veggies are tender. Remove from the oven and serve.
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