20 Crispy Chicken Cast Iron Skillet Recipes for Weeknights

Who says you can’t have restaurant-quality crispy chicken on a busy weeknight? Your trusty cast iron skillet is the secret weapon for achieving that perfect golden crust with minimal effort. From spicy buffalo bites to comforting herb-crusted thighs, these 20 recipes will transform your dinner routine. Get ready to impress your family with juicy, flavorful chicken that comes together faster than takeout!

Garlic Butter Chicken with Lemon and Thyme

This garlic butter chicken with lemon and thyme is exactly what you need when you want something impressive but don’t have hours to spend in the kitchen. The combination of savory garlic, rich butter, and bright lemon creates a restaurant-quality meal right at home. You’ll love how these simple ingredients transform basic chicken into something truly special.

Ingredients

• Chicken breasts – 1 lb
• Butter – 4 tbsp
• Garlic – 3 cloves
• Lemon – 1
• Fresh thyme – 2 sprigs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in the hot skillet and cook for 6-7 minutes without moving to develop a golden-brown crust.
5. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
6. Remove chicken from the skillet and set aside on a plate to rest.
7. Reduce heat to medium and add butter to the same skillet.
8. Mince garlic cloves and add to the melted butter, cooking for 30 seconds until fragrant but not browned.
9. Squeeze the juice from half the lemon directly into the skillet.
10. Strip thyme leaves from their stems and add to the sauce.
11. Return the chicken to the skillet and spoon the garlic butter sauce over it for 1 minute to warm through.
12. Slice the remaining lemon half into thin rounds for garnish.

Now you have tender, juicy chicken coated in that incredible garlic butter sauce. The lemon cuts through the richness beautifully while the thyme adds an earthy depth that makes this dish feel sophisticated. Try serving it over creamy mashed potatoes to soak up every last drop of that amazing sauce, or slice it thin for a stunning salad topping that will impress any dinner guest.

Cast Iron Skillet Chicken Fajitas

Sometimes you just need a meal that comes together fast but still feels special. These cast iron skillet chicken fajitas deliver exactly that—they’re sizzling, flavorful, and perfect for a busy weeknight.

Ingredients

Chicken breast – 1 lb
Bell peppers – 2
Onion – 1
Olive oil – 2 tbsp
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – 1 tsp

Instructions

1. Preheat your cast iron skillet over medium-high heat for 5 minutes until it’s very hot.
2. Slice the chicken breast into ½-inch thick strips against the grain.
3. Cut the bell peppers and onion into ¼-inch thick strips.
4. Toss the chicken strips with 1 tablespoon olive oil, chili powder, cumin, and salt in a medium bowl.
5. Add the remaining 1 tablespoon olive oil to the hot skillet.
6. Place the chicken strips in a single layer in the skillet.
7. Cook the chicken for 4 minutes without moving it to get a good sear.
8. Flip each chicken strip and cook for another 3 minutes until the internal temperature reaches 165°F.
9. Remove the chicken from the skillet and set aside on a plate.
10. Add the bell pepper and onion strips to the same skillet.
11. Cook the vegetables for 6-8 minutes, stirring only every 2 minutes to allow them to char slightly.
12. Return the cooked chicken to the skillet with the vegetables.
13. Toss everything together and cook for 1 more minute to reheat the chicken.
14. Remove the skillet from the heat. Here’s how those charred edges and juicy chicken come together in every bite. The smoky chili powder and earthy cumin create a classic fajita flavor that’s perfect wrapped in warm tortillas or piled over rice for an easy, satisfying meal.

Spicy Honey Glazed Chicken Thighs

Zesty chicken thighs get a sweet and spicy makeover that’ll have everyone asking for seconds. You’re going to love how the honey caramelizes into this sticky, finger-licking glaze while the spices give it just the right kick. It’s one of those effortless dinners that tastes way fancier than the effort required.

Ingredients

Chicken thighs – 8 pieces
Honey – ½ cup
Chili powder – 2 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels.
3. In a small bowl, combine honey, chili powder, garlic powder, salt, and black pepper.
4. Brush both sides of each chicken thigh with olive oil.
5. Arrange chicken thighs skin-side up in a single layer in a baking dish.
6. Spoon half of the honey glaze evenly over the chicken thighs.
7. Bake for 25 minutes at 400°F.
8. Remove the baking dish from the oven carefully using oven mitts.
9. Spoon the remaining honey glaze over the chicken thighs.
10. Return the baking dish to the oven and bake for another 15-20 minutes.
11. Check that the internal temperature of the chicken reaches 165°F using a meat thermometer.
12. Let the chicken rest for 5 minutes before serving. Very sticky and perfectly glazed, these chicken thighs develop a beautiful caramelized crust with tender, juicy meat underneath. The spicy honey creates this incredible sweet-heat balance that pairs wonderfully with rice to soak up the extra sauce or sliced over a crisp green salad for a lighter meal.

Rosemary and Garlic Roasted Chicken

Mmm, nothing beats the cozy aroma of rosemary and garlic filling your kitchen. You know that feeling when you want something impressive but don’t want to spend all day cooking? This roasted chicken delivers that restaurant-quality vibe with minimal effort.

Ingredients

Whole chicken – 4 lbs
Olive oil – 2 tbsp
Fresh rosemary – 3 sprigs
Garlic – 6 cloves
Salt – 1 tbsp
Black pepper – 1 tsp

Instructions

1. Preheat your oven to 425°F and position the rack in the middle.
2. Pat the chicken completely dry with paper towels—this helps the skin get extra crispy.
3. Rub the entire chicken with olive oil, making sure to coat every surface.
4. Sprinkle salt and black pepper evenly over the chicken, inside and out.
5. Stuff the cavity with rosemary sprigs and whole garlic cloves.
6. Truss the chicken legs together with kitchen twine to help it cook evenly.
7. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
8. Roast for 50-60 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
9. Let the chicken rest for 15 minutes before carving—this keeps the juices locked in.

The skin turns golden and crackly while the meat stays incredibly juicy. That rosemary-garlic combo infuses every bite with earthy, savory goodness. Try shredding the leftovers into a creamy pasta or piling it on crusty bread for next-level sandwiches.

Cast Iron Skillet Chicken Parmesan

Haven’t you been searching for that perfect weeknight dinner that feels fancy but comes together in minutes? This cast iron skillet chicken parmesan delivers crispy, cheesy goodness with minimal fuss. You’ll love how the skillet creates that golden crust while keeping everything moist inside.

Ingredients

Chicken breasts – 2
Flour – ½ cup
Eggs – 2
Breadcrumbs – 1 cup
Parmesan cheese – ½ cup
Marinara sauce – 1 cup
Mozzarella cheese – 1 cup
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap.
3. Pound chicken to ½-inch thickness using a meat mallet or heavy pan.
4. Season both sides of chicken with salt and black pepper.
5. Place flour in a shallow dish.
6. Beat eggs in a second shallow dish.
7. Combine breadcrumbs and parmesan cheese in a third shallow dish.
8. Dredge each chicken breast in flour, shaking off excess.
9. Dip floured chicken into beaten eggs.
10. Press chicken into breadcrumb mixture, coating completely.
11. Heat olive oil in cast iron skillet over medium-high heat until shimmering.
12. Place breaded chicken in hot skillet.
13. Cook for 4 minutes until golden brown.
14. Flip chicken using tongs.
15. Cook for another 4 minutes until second side is golden brown.
16. Spoon marinara sauce over each chicken breast.
17. Top with mozzarella cheese.
18. Transfer skillet to preheated oven.
19. Bake for 15 minutes until cheese is melted and bubbly.
20. Remove skillet from oven using oven mitts.
21. Let rest for 5 minutes before serving.

Every bite gives you that satisfying crunch from the crispy coating, followed by tender chicken and gooey melted cheese. The cast iron keeps everything piping hot from stove to table, making it perfect for serving directly from the skillet. Try pairing it with garlic bread to soak up any extra sauce, or slice it over pasta for a complete meal.

Lemon Pepper Chicken with Crispy Skin

Maybe you’ve had lemon pepper chicken before, but this version is all about that crispy, golden skin. It’s a simple, one-pan dinner that feels fancy without the fuss—perfect for a busy weeknight when you want something satisfying and flavorful.

Ingredients

Chicken thighs – 4
Olive oil – 2 tbsp
Lemon pepper seasoning – 2 tbsp
Salt – 1 tsp
Lemon – 1
Garlic – 2 cloves
Chicken broth – ½ cup

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin crisp up.
3. Rub the chicken thighs all over with olive oil.
4. Sprinkle the lemon pepper seasoning and salt evenly over both sides of the chicken.
5. Place the chicken thighs skin-side down in a cold, oven-safe skillet.
6. Turn the stove to medium heat and cook the chicken for 8–10 minutes, until the skin is golden brown and releases easily from the pan.
7. Flip the chicken thighs skin-side up.
8. Thinly slice the lemon and mince the garlic cloves.
9. Arrange the lemon slices around the chicken in the skillet.
10. Sprinkle the minced garlic over the chicken and lemon slices.
11. Pour the chicken broth into the skillet around the chicken, not over the skin, to keep it crisp.
12. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the chicken reaches an internal temperature of 165°F.
13. Let the chicken rest for 5 minutes before serving to keep it juicy. Oh, that crackling skin gives way to tender, lemon-infused meat—it’s a bright, savory bite every time. Try serving it over creamy polenta or with roasted asparagus to soak up the pan juices.

Cast Iron Skillet Chicken and Potatoes

You know those cozy dinners that just hit the spot? This cast iron skillet chicken and potatoes is exactly that kind of meal—simple, hearty, and perfect for any night of the week.

Ingredients

Chicken thighs – 4
Potatoes – 1.5 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels. (Tip: Dry chicken ensures crispy skin.)
3. Cut the potatoes into 1-inch cubes.
4. Toss the potatoes in a bowl with 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder.
5. Heat the remaining 1 tbsp olive oil in a cast iron skillet over medium-high heat for 2 minutes.
6. Season the chicken thighs with the remaining ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder.
7. Place the chicken thighs skin-side down in the hot skillet.
8. Cook the chicken for 6 minutes without moving it to brown the skin.
9. Flip the chicken thighs.
10. Arrange the seasoned potatoes around the chicken in the skillet.
11. Transfer the skillet to the preheated oven. (Tip: Using a cast iron skillet allows you to start on the stovetop and finish in the oven for even cooking.)
12. Bake for 25 minutes.
13. Check that the chicken internal temperature reaches 165°F using a meat thermometer. (Tip: Always check temperature for food safety.)
14. Remove the skillet from the oven.
15. Let the dish rest for 5 minutes before serving.

The chicken comes out incredibly juicy with that crispy skin you love, while the potatoes soak up all the savory pan juices. Try serving it straight from the skillet at the table for a rustic, family-style meal that everyone can dig into.

Cajun Blackened Chicken

Gosh, you know those days when you want something flavorful but don’t want to spend hours in the kitchen? This Cajun blackened chicken delivers that perfect punch of flavor with minimal effort. Get ready for a seriously tasty dinner that’ll become your new weeknight favorite.

Ingredients

Chicken breasts – 2
Cajun seasoning – 2 tbsp
Butter – 3 tbsp

Instructions

1. Pat the chicken breasts completely dry with paper towels.
2. Rub 2 tablespoons of Cajun seasoning evenly over both sides of the chicken breasts.
3. Heat a cast iron skillet over medium-high heat for 3 minutes until very hot.
4. Melt 3 tablespoons of butter in the hot skillet.
5. Place the seasoned chicken breasts in the skillet.
6. Cook for 6 minutes without moving the chicken.
7. Flip the chicken breasts using tongs.
8. Cook for another 6 minutes on the second side.
9. Check that the internal temperature reaches 165°F using a meat thermometer.
10. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

The chicken develops this incredible crust that gives way to perfectly juicy meat inside. That bold Cajun seasoning creates this amazing savory-spicy flavor profile that pairs beautifully with everything from rice to salads. Try slicing it over a bed of greens or stuffing it into warm tortillas for a quick twist.

Cast Iron Skillet Chicken with Bacon and Mushrooms

Very few meals hit that perfect balance of cozy comfort and impressive flavor quite like this one-pan wonder. You get crispy chicken, savory bacon, and earthy mushrooms all cooked together in a trusty cast iron skillet—it’s the kind of dinner that makes your kitchen smell incredible and leaves everyone asking for seconds.

Ingredients

Chicken thighs – 4
Bacon – 6 slices
Mushrooms – 8 oz
Garlic – 3 cloves
Chicken broth – ½ cup
Heavy cream – ¼ cup
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy.
3. Season both sides of the chicken thighs evenly with salt and black pepper.
4. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat for 2 minutes until shimmering.
5. Place the chicken thighs skin-side down in the hot skillet.
6. Cook the chicken for 6-8 minutes without moving it until the skin is golden brown and crispy.
7. Flip the chicken thighs and cook for 2 more minutes.
8. Transfer the chicken to a plate, keeping the rendered fat in the skillet.
9. Add the bacon slices to the same skillet.
10. Cook the bacon for 4-5 minutes, flipping once, until crispy.
11. Remove the bacon from the skillet and drain on paper towels, then crumble it.
12. Add the mushrooms to the bacon fat in the skillet.
13. Cook the mushrooms for 5-6 minutes, stirring occasionally, until they’ve released their liquid and turned golden brown.
14. Mince the garlic cloves and add them to the skillet.
15. Cook the garlic for 1 minute until fragrant—be careful not to burn it.
16. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
17. Stir in the heavy cream until the sauce is smooth and combined.
18. Return the chicken thighs to the skillet, nestling them into the sauce.
19. Transfer the skillet to the preheated oven.
20. Bake for 15 minutes until the chicken reaches an internal temperature of 165°F.
21. Remove the skillet from the oven and let it rest for 5 minutes before serving.
22. Sprinkle the crumbled bacon over the top. What you get is chicken with crackling-crisp skin that gives way to incredibly juicy meat, all swimming in a rich, creamy sauce studded with earthy mushrooms and salty bacon bits. Try serving it over creamy polenta or crusty bread to soak up every last drop of that delicious sauce—it transforms a simple weeknight dinner into something truly special.

Balsamic Glazed Chicken with Caramelized Onions

Wondering what to make for dinner tonight that feels fancy but is actually super simple? This balsamic glazed chicken with caramelized onions hits all the right notes. You get tender chicken with a sweet-tangy glaze and melt-in-your-mouth onions that come together in one pan.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large
Balsamic vinegar – ¼ cup
Brown sugar – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place chicken thighs skin-side down in the hot skillet.
5. Cook for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken and cook for another 4 minutes.
7. Remove chicken from skillet and set aside on a plate.
8. Reduce heat to medium-low and add sliced onion to the same skillet.
9. Cook onions for 15-20 minutes, stirring occasionally, until they turn deep golden brown.
10. Whisk together balsamic vinegar and brown sugar in a small bowl.
11. Pour the balsamic mixture over the caramelized onions.
12. Simmer for 2 minutes until the glaze slightly thickens.
13. Return the chicken to the skillet, nestling it into the onions and glaze.
14. Spoon the glaze over the chicken.
15. Cover the skillet and cook for 8-10 minutes until chicken reaches 165°F internally.
16. Let the chicken rest for 5 minutes before serving. Definitely serve this over creamy mashed potatoes or polenta to soak up every drop of that incredible glaze. The chicken stays juicy while the caramelized onions add a sweet depth that balances the tangy balsamic perfectly.

Cast Iron Skillet Chicken Piccata

Busy weeknights call for simple, impressive meals that come together fast. This cast iron skillet chicken piccata delivers restaurant-quality flavor with minimal effort—perfect for when you want something special without the fuss. You’ll love how the bright, lemony sauce cuts through the rich, golden chicken.

Ingredients

Chicken breasts – 2
Flour – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Butter – 3 tbsp
Garlic – 3 cloves
Chicken broth – ¾ cup
Lemon juice – ¼ cup
Capers – 2 tbsp
Parsley – 2 tbsp

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness using a meat mallet or heavy pan.
2. Combine flour, salt, and black pepper in a shallow dish.
3. Dredge each chicken breast in the flour mixture, shaking off excess.
4. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
5. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a plate.
7. Reduce heat to medium and add butter to the same skillet.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
10. Stir in lemon juice and capers, then simmer for 3 minutes until slightly reduced.
11. Return chicken to the skillet and spoon sauce over the top.
12. Sprinkle with chopped parsley just before serving.

Last-minute dinners don’t get better than this—the chicken stays incredibly tender while the sauce packs that perfect tangy punch from the lemon and briny capers. Try serving it over angel hair pasta to soak up every drop of that glorious sauce, or keep it low-carb with zucchini noodles for a lighter option that still feels indulgent.

Herb-Roasted Chicken with Garlic Butter Sauce

Nothing beats the cozy aroma of herbs and garlic filling your kitchen on a chilly evening. You’re about to make the most tender, flavorful chicken that practically falls off the bone. This recipe is so simple, you’ll wonder why you ever ordered takeout.

Ingredients

Whole chicken – 4 lbs
Olive oil – 2 tbsp
Fresh rosemary – 2 sprigs
Fresh thyme – 4 sprigs
Salt – 1 tbsp
Black pepper – 1 tsp
Garlic – 8 cloves
Butter – ½ cup
Chicken broth – 1 cup

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken completely dry with paper towels.
3. Rub the chicken all over with olive oil.
4. Sprinkle salt and black pepper evenly over the entire chicken.
5. Place rosemary and thyme sprigs inside the chicken cavity.
6. Truss the chicken legs together with kitchen twine.
7. Place the chicken breast-side up in a roasting pan.
8. Roast for 1 hour and 15 minutes.
9. Check that the internal temperature reaches 165°F using a meat thermometer.
10. Remove the chicken from the oven and let it rest for 15 minutes.
11. While the chicken rests, melt butter in a saucepan over medium heat.
12. Mince the garlic cloves finely.
13. Add minced garlic to the melted butter and cook for 1 minute until fragrant.
14. Pour in chicken broth and bring to a simmer for 3 minutes.
15. Carve the rested chicken and arrange on a serving platter.
16. Drizzle the garlic butter sauce over the carved chicken. Outrageously juicy meat with crispy golden skin makes this chicken unforgettable. The garlic butter sauce soaks into every bite, creating an herby, buttery flavor that pairs perfectly with mashed potatoes or crusty bread for soaking up the extra sauce.

Cast Iron Skillet Chicken and Dumplings

Kind of craving that cozy, stick-to-your-ribs meal that feels like a hug? You know the one—where the chicken is fall-apart tender and the dumplings are fluffy little clouds. This cast iron skillet version makes it all happen in one pan, with way less fuss than grandma’s all-day simmer.

Ingredients

Chicken thighs – 1.5 lbs
Flour – ½ cup
Butter – 2 tbsp
Chicken broth – 4 cups
Milk – 1 cup
Baking powder – 2 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with ½ tsp salt and ¼ tsp black pepper.
3. Dredge each chicken thigh thoroughly in the ½ cup flour, shaking off any excess.
4. Melt the 2 tbsp butter in your cast iron skillet over medium-high heat.
5. Place the chicken thighs skin-side down in the hot skillet.
6. Cook the chicken for 6-8 minutes until the skin is golden brown and crispy.
7. Flip the chicken and cook for another 5-6 minutes until browned on the other side.
8. Remove the chicken from the skillet and set aside on a plate.
9. Whisk the remaining flour from dredging into the skillet drippings.
10. Cook the flour mixture for 1 minute, stirring constantly, until it turns light brown.
11. Slowly pour in the 4 cups chicken broth while whisking continuously.
12. Bring the broth to a gentle boil, then reduce heat to maintain a simmer.
13. Return the chicken thighs to the skillet, nestling them into the broth.
14. Cover the skillet and simmer for 25 minutes until the chicken is cooked through.
15. While the chicken simmers, whisk together the remaining ½ cup flour, 2 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper in a medium bowl.
16. Stir in the 1 cup milk until just combined—don’t overmix the dumpling batter.
17. After 25 minutes, uncover the skillet and drop tablespoon-sized dollops of dumpling batter directly onto the simmering broth.
18. Cover the skillet again and simmer for 15 minutes without peeking—this ensures the dumplings steam properly.
19. Uncover and check that the dumplings are cooked through by inserting a toothpick—it should come out clean.
20. Remove the skillet from heat and let it rest for 5 minutes before serving.

Unbelievably comforting, this dish gives you tender chicken that falls apart at the slightest nudge and dumplings so light they practically float. The broth thickens into the most velvety gravy that clings to every bite. Try serving it right from the skillet at the table for that rustic, shareable feel—perfect for scooping up with crusty bread to get every last drop.

Smoky Paprika Chicken with Roasted Vegetables

Looking for a simple weeknight dinner that feels fancy without the fuss? You’ve found it. This smoky paprika chicken with roasted vegetables comes together in one pan and fills your kitchen with the most incredible aroma.

Ingredients

Chicken thighs – 1.5 lbs
Paprika – 2 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Bell peppers – 2 large
Zucchini – 1 medium
Red onion – 1 medium

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Mix paprika, garlic powder, salt, and black pepper in a small bowl.
4. Rub the spice mixture evenly over all sides of the chicken thighs.
5. Cut the bell peppers into 1-inch strips.
6. Slice the zucchini into ½-inch thick rounds.
7. Chop the red onion into 1-inch chunks.
8. Toss the vegetables with olive oil in a large baking dish.
9. Arrange the seasoned chicken thighs skin-side up on top of the vegetables.
10. Bake for 35 minutes at 425°F.
11. Check that the chicken internal temperature reaches 165°F using a meat thermometer.
12. Switch your oven to broil for the final 3 minutes to crisp the chicken skin.
13. Remove from oven and let rest for 5 minutes before serving.

Zesty and satisfying, the chicken develops a beautiful crust while staying incredibly juicy inside. The roasted vegetables caramelize underneath, soaking up all those smoky paprika flavors. Try serving it over creamy polenta or with crusty bread to catch every last bit of the delicious pan juices.

Cast Iron Skillet Chicken Alfredo

Using your trusty cast iron skillet makes this chicken alfredo feel extra special. You get that beautiful sear on the chicken and a creamy, dreamy sauce all in one pan. It’s the kind of cozy meal that feels fancy but comes together with minimal fuss.

Ingredients

• Chicken breasts – 1 lb
• Olive oil – 2 tbsp
• Heavy cream – 1 cup
• Parmesan cheese – ¾ cup, grated
• Garlic – 3 cloves, minced
• Fettuccine – 8 oz
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10 minutes, stirring occasionally.
3. While the pasta cooks, pat the chicken breasts completely dry with paper towels.
4. Season both sides of the chicken evenly with ½ tsp salt and ¼ tsp black pepper.
5. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the chicken in the hot skillet and cook undisturbed for 6 minutes.
7. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F.
8. Transfer the chicken to a cutting board and let it rest for 5 minutes.
9. Reduce the skillet heat to medium-low and add the minced garlic.
10. Cook the garlic for 1 minute until fragrant, stirring constantly.
11. Pour the heavy cream into the skillet and use a wooden spoon to scrape up any browned bits from the bottom.
12. Simmer the cream for 3 minutes, stirring occasionally, until it slightly thickens.
13. Gradually whisk in the grated Parmesan cheese until the sauce is smooth.
14. Stir in the remaining ½ tsp salt and ¼ tsp black pepper.
15. Drain the cooked fettuccine, reserving ½ cup of pasta water.
16. Add the drained pasta to the skillet with the alfredo sauce.
17. Toss the pasta with the sauce, adding reserved pasta water 1 tbsp at a time if the sauce is too thick.
18. Slice the rested chicken against the grain into ½-inch thick strips.
19. Arrange the sliced chicken over the pasta in the skillet.
20. Serve immediately directly from the skillet.

Outrageously creamy sauce clings to every strand of pasta, while the chicken stays juicy and tender. The cast iron keeps everything warm right at the table, making it perfect for family-style serving. Try topping it with extra Parmesan and fresh parsley for a pop of color and freshness.

Jerk Chicken with Pineapple Salsa

Wondering how to bring Caribbean sunshine to your dinner table? This jerk chicken with pineapple salsa is your answer. You get spicy, smoky chicken paired with sweet, fresh salsa in under an hour.

Ingredients

Chicken thighs – 1.5 lbs
Jerk seasoning – 2 tbsp
Olive oil – 1 tbsp
Pineapple – 1 cup, diced
Red onion – ¼ cup, diced
Cilantro – 2 tbsp, chopped
Lime juice – 1 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Rub 1 tablespoon olive oil evenly over all chicken surfaces.
4. Coat the chicken thoroughly with 2 tablespoons jerk seasoning.
5. Place chicken skin-side up on a baking sheet lined with foil.
6. Bake at 400°F for 35 minutes.
7. Check that the internal temperature reaches 165°F using a meat thermometer.
8. Combine 1 cup diced pineapple, ¼ cup diced red onion, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice in a medium bowl.
9. Let the salsa sit for 10 minutes to allow flavors to meld.
10. Rest the baked chicken for 5 minutes before serving.

Here’s why this combo works so well. The juicy chicken with its crispy, spicy crust contrasts perfectly with the cool, sweet pineapple salsa. Try serving it over coconut rice or stuffing it into warm tortillas for a Caribbean twist on taco night.

Cast Iron Skillet Chicken and Rice

Perfect for those busy weeknights when you want something hearty without the fuss. You just need one skillet and about 45 minutes from start to finish. This chicken and rice cooks together beautifully, making cleanup a breeze.

Ingredients

Chicken thighs – 4
Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Long-grain white rice – 1 cup
Chicken broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with the salt and black pepper.
3. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down in the hot skillet.
5. Cook the chicken for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for 2 more minutes.
7. Remove the chicken from the skillet and set aside on a plate.
8. Add the diced onion to the same skillet and cook for 3-4 minutes until softened.
9. Add the minced garlic and cook for 30 seconds until fragrant.
10. Stir in the long-grain white rice and toast for 1 minute, coating it in the oil.
11. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
12. Return the chicken thighs to the skillet, nestling them into the rice mixture.
13. Bring the liquid to a boil, then reduce heat to low and cover the skillet.
14. Simmer for 20 minutes without lifting the lid.
15. Remove from heat and let rest covered for 5 minutes.
16. Fluff the rice with a fork before serving.

Deliciously tender chicken sits atop fluffy rice that’s absorbed all the savory pan juices. The crispy skin adds wonderful texture against the creamy rice. Try serving it with a simple green salad or roasted vegetables for a complete meal that feels special but comes together effortlessly.

Pesto Chicken with Sun-Dried Tomatoes

Wondering what to make for dinner tonight that feels fancy but comes together in no time? This pesto chicken with sun-dried tomatoes is your answer. It’s the kind of meal that looks impressive but is surprisingly simple to pull off.

Ingredients

Chicken breasts – 2
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Pesto – ½ cup
Sun-dried tomatoes – ⅓ cup
Mozzarella cheese – 1 cup

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels.
3. Rub both sides of each chicken breast with olive oil.
4. Season both sides evenly with salt and black pepper.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Place the chicken breasts in the hot skillet.
7. Sear the chicken for 4 minutes without moving it.
8. Flip the chicken breasts using tongs.
9. Sear the other side for 3 minutes.
10. Remove the skillet from the heat.
11. Spread ¼ cup of pesto over each chicken breast.
12. Scatter sun-dried tomatoes evenly over the pesto.
13. Top with shredded mozzarella cheese, covering the chicken completely.
14. Transfer the skillet to the preheated oven.
15. Bake for 15 minutes at 375°F.
16. Check that the chicken reaches 165°F internally using a meat thermometer.
17. Remove the skillet from the oven using oven mitts.
18. Let the chicken rest for 5 minutes before serving.

Creamy mozzarella melts into the vibrant pesto, while the sun-dried tomatoes add chewy texture and sweet-tangy bursts. The chicken stays incredibly juicy beneath its flavorful topping. Try serving it over creamy polenta or with crusty bread to soak up every bit of the delicious sauce.

Cast Iron Skillet Chicken Cacciatore

Oh, you know those cozy nights when you want something hearty but don’t want to fuss? This cast iron skillet chicken cacciatore is your answer—it’s rustic, flavorful, and comes together with minimal effort. Let’s get cooking!

Ingredients

Chicken thighs – 4
Olive oil – 2 tbsp
Onion – 1, chopped
Garlic – 3 cloves, minced
Bell pepper – 1, sliced
Crushed tomatoes – 1 (28 oz) can
Chicken broth – ½ cup
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs dry with paper towels.
2. Season both sides of the chicken with salt and black pepper.
3. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the skillet.
5. Cook for 6–8 minutes until the skin is golden brown and crispy.
6. Flip the chicken and cook for 3 more minutes.
7. Remove chicken from the skillet and set aside on a plate.
8. Add chopped onion to the skillet and cook for 4 minutes until softened.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Add sliced bell pepper and cook for 3 minutes until slightly tender.
11. Pour in crushed tomatoes and chicken broth.
12. Stir in dried oregano.
13. Return the chicken thighs to the skillet, nestling them into the sauce.
14. Bring the sauce to a simmer.
15. Reduce heat to low, cover the skillet, and simmer for 25 minutes.
16. Uncover and simmer for 10 more minutes until the sauce thickens slightly.
17. Check that the chicken reaches an internal temperature of 165°F.

Crispy-skinned chicken thighs soak up the rich tomato sauce, creating a comforting balance of tangy and savory flavors. Serve it over creamy polenta or with crusty bread to mop up every last bit—it’s a meal that feels like a warm hug.

Maple Dijon Chicken with Brussels Sprouts

Fancy something cozy that comes together with minimal fuss? This maple Dijon chicken with Brussels sprouts is your new weeknight hero. You get sweet, savory, and a whole meal on one pan.

Ingredients

Chicken thighs – 1.5 lbs
Brussels sprouts – 1 lb
Olive oil – 2 tbsp
Maple syrup – 3 tbsp
Dijon mustard – 2 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Trim the Brussels sprouts and cut any large ones in half for even cooking.
3. Pat the chicken thighs completely dry with paper towels to help the skin crisp up.
4. In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper.
5. Add the chicken thighs and Brussels sprouts to the bowl, tossing to coat everything evenly.
6. Arrange the chicken skin-side up and Brussels sprouts in a single layer on a rimmed baking sheet.
7. Roast for 25 minutes, then check if the chicken skin is golden and crispy.
8. Insert a meat thermometer into the thickest part of a chicken thigh—it should read 165°F.
9. If needed, roast for another 5-10 minutes until the chicken reaches 165°F and the Brussels sprouts are tender with crispy edges.
10. Let the chicken rest for 5 minutes before serving to keep the juices locked in.

Golden and glossy from the maple Dijon glaze, the chicken stays incredibly juicy while the Brussels sprouts caramelize underneath. The crispy edges on the sprouts add a nice textural contrast to the tender meat. Serve it over creamy polenta or with a simple arugula salad to soak up any extra pan juices.

Summary

Crispy, comforting, and incredibly convenient—these cast iron skillet chicken recipes are perfect for busy weeknights. We hope this collection inspires you to create delicious meals your family will love. Try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to help other home cooks discover these tasty dishes!