Cast Iron Skillet Chicken Thighs

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!


- Olive oil - Garlic - Chicken thighs - Salt and pepper - Dill pickle juice - Chicken broth - Cauliflower rice

Step-by-step instructions!

Follow our easy instructions for success!

Add olive oil and minced garlic to large cast iron skillet.  Sauté for 1-2 minutes.  Pat dry the chicken with paper towels.


Season the chicken thighs with salt and black pepper.  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.


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