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    Home » Low Carb and Keto » Cast Iron Skillet Chicken Thighs

    Cast Iron Skillet Chicken Thighs

    Published: Apr 30, 2022 · Modified: Nov 10, 2022 by Anne Clark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Juicy cast iron chicken thighs are pan fried with fresh garlic, chicken broth, and pickle juice. The pickle juice adds delicious flavor. The cast iron skillet distributes heat evenly, so the thighs are perfectly cooked!

    For a tasty low carb keto dinner, serve the chicken thighs over cauliflower rice that's topped with the flavorful pan juices. These easy stove top chicken thighs are low carb, keto, and gluten free!

    cooked chicken thighs on top of cauliflower rice on brown plate with fork

    Stove top chicken thighs are always tender and juicy. That's one reason I prefer thighs - it's really really hard to overcook them. Soon to become your favorite go-to chicken thigh recipe 🙂

    If you love the twang of dill pickle juice, you'll also love the lemon twang of my Lemon Pepper Chicken cooked in fun foil packets!  For now, let's get back to this awesome chicken dinner recipe!

    Jump to:
    • Why We Love This Recipe
    • Ingredients 
    • Directions
    • Expert Tips
    • Frequently Asked Questions
    • More Keto Recipes
    • Recipe
    • Comments

    Why We Love This Recipe

    You may be wondering "why pickle juice" but I can assure you it definitely adds a unique flavor to chicken!  If you've ever eaten chicken or turkey that has been brined in dill pickle juice, you know exactly what I'm talking about. 

    Moreover, if you've ever eaten chicken from chick-fil-a you know how wonderful pickle juice and chicken go together. 

    Adding pickle juice to these cast iron chicken thighs during the cooking process adds that delightful flavor; it's not overpowering at all, it's just a hint of pickle juice flavor. So don't throw out your leftover pickle juice!

    If you're looking for more ways to use leftover dill pickle juice, check out this article from Garden and Gun Ten Ways to Use Leftover Pickle Juice.

    Ingredients 

    I like to serve cast iron chicken thighs on top of cauliflower rice. The pan drippings add a ton of flavor to the cauliflower rice!

    ingredients measured out in individual bowls on counter top

    Chicken thighs - use bone-in, skin on for the best flavor and juicy chicken.

    Dill pickle juice - you can easily double the recipe amount for more flavor!

    Chicken broth - use the canned chicken broth or bouillon cubes dissolved in hot water.

    Olive oil - coconut oil works very well, too.

    Minced garlic - keep a jar of minced garlic in your refrigerator; it's easy and handy for all your recipes.

    Salt and pepper to taste - taste test for flavor first, before adding salt.

    Frozen cauliflower rice - serve on top of cauliflower rice for an easy, complete meal. Steamed per directions on the bag (or make your own cauliflower rice per directions below).

    Directions

    Cast iron chicken thighs are cooked on the stove top and easy to make! They do take time though, because of the bone-in chicken thighs.

    photo collage of recipe steps
    These stove top chicken thighs are a great low carb meal and delicious served on top of cauliflower rice.

    STEP 1: Add olive oil and minced garlic to large cast iron skillet. Saute for 1-2 minutes. Season the chicken thighs with black pepper and sear both sides over medium-high heat until the skin is golden brown.

    STEP 2: Once the chicken thighs are browned, add pickle juice and ½ cup chicken broth to the pan. Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over and continue cooking for another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from the skillet to a separate platter. Cover and keep warm.

    STEP 3: Make the pan sauce: add the remaining cup of chicken broth to the skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from the bottom of the pan with a wooden spoon and continue cooking until the sauce reduces by one-half.

    STEP 4: While the pan sauce is reducing, prepare the cauliflower rice per the directions on the bag. Serve chicken thighs over steamed cauliflower rice and drizzle with the pan sauce.

    Expert Tips

    Here are just a few easy tips to help ensure you get the best results when making these cast iron chicken thighs!

    Pat the chicken thighs with a paper towel before you season them.

    If you have the time, salt and pepper under the skin before you sear them.

    Instead of cauliflower, serve with steamed broccoli. Be sure to spoon the pan sauce over the cooked broccoli - it's so good!

    Frequently Asked Questions

    How do I make cauliflower rice?

    To make your own cauliflower rice using fresh cauliflower, pulse 1 head of cauliflower florets in a food processor or grate by hand to create rice-sized pieces.  Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover, and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and serve as desired.

    How long will leftovers last?

    Store leftovers in the refrigerator for up to 3 days.  Store in airtight containers.  I like to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids from Bayco.  These containers are great for meal prep, too!  Available now on Amazon.

    Why do you brown chicken before cooking?

    Browning, or searing, chicken before cooking seals in the juices, creates tender meat, and crispy flavorful skin!

    cooked chicken thighs on top of cauliflower rice on brown plate with fork

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    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    Recipe

    cooked chicken thighs on top of cauliflower rice on brown plate with fork

    Cast Iron Chicken Thighs with Cauliflower Rice

    Cast iron chicken thighs are simmered with fresh garlic, chicken broth, and pickle juice.  The pickle juice adds a delicious brine flavor.  Serve over a bed of cauliflower rice, topped with flavorful pan juices.  This easy chicken thigh recipe is low carb, keto, and gluten free!
    5 from 4 votes
    Print Pin For Later Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 4
    Calories: 354kcal
    Author: Anne Clark | My Kitchen Serenity

    Ingredients

    • 2 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 4 chicken thighs, bone in, skin on
    • salt and pepper, to taste
    • ½ cup dill pickle juice add more dill pickle juice if the skillet gets too dry.
    • 1-½ cups chicken broth
    • 16 oz frozen cauliflower rice
    Prevent your screen from going dark

    Instructions

    • Add olive oil and minced garlic to large cast iron skillet.  Saute for 1-2 minutes.  Pat dry the chicken with paper towels. Season the chicken thighs with salt and black pepper. For added flavor, lift the skin and season under there, too (see notes below). Sear both sides over medium-high heat until the skin is golden brown.
    • Once the chicken thighs are browned, add pickle juice and ½ cup chicken broth to the pan.  Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
    • Make the pan sauce: add remaining cup of chicken broth to the cast iron skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. 
    • While the pan sauce is reducing, prepare the cauliflower rice per the directions on the bag.  Serve chicken thighs on top of steamed cauliflower rice and drizzle with the pan sauce.

    Notes

    For added flavor, before searing the chicken, separate the skin from the chicken and lightly salt and pepper the meat under the skin as well.  Position the skin back in place.
    Instead of cauliflower, serve with steamed broccoli. Be sure to spoon the pan sauce over the cooked broccoli - it's so good!
    Leftovers will stay fresh for up to 3 days in the refrigerator.  Store in airtight containers.  I like to use BPA-free glass containers with locking lids. 
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Calories: 354kcal | Carbohydrates: 9g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 892mg | Potassium: 595mg | Fiber: 2g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 55mg | Calcium: 41mg | Iron: 1mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    This recipe was originally published in 2019 and was updated in 2022.

    « Lasagna Portobellos: Gluten Free Stuffed Mushrooms
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    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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