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.

INGREDIENTS

- 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!

1

2

3

4

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.

1

 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.

2

Make the pan sauce: add the remaining cup of chicken broth to the skillet and bring to a boil, then reduce heat to simmer.

3

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.

4

Swipe up for the full recipe!