Cast Iron Lemon Pepper Chicken Thighs

Faith Kennedy

Servings

4

Prep Time

2 hours 15 minutes

Cook Time

15 minutes

Calories

138

Cuisine

American

Category

Dinner, Entree, Main Meal

Juicy, flavorful, and you only need simple pantry ingredients, these lemon pepper chicken thighs are proof that simple ingredients can make an incredible meal. A quick brine keeps the chicken tender, while plenty of fresh lemon, cracked black pepper, and garlic create a bright, savory crust. Cooked in a well-seasoned cast iron skillet, the chicken develops beautiful golden edges and finishes with a buttery pan sauce that's perfect spooned over rice, roasted potatoes, or grilled vegetables.

Ingredients

    Ingredients

      For the Brine

      • 4 cups cold water
      • 1/4 cup kosher salt
      • 1 tablespoon brown sugar
      • 2 cloves garlic, smashed
      • 1 teaspoon whole black peppercorns
      • 2 sprigs fresh thyme (optional)
      • 1 pound boneless, skinless chicken thighs

      For the Chicken

      • 2 tablespoons olive oil
      • 1 tablespoon freshly cracked black pepper
      • 1 teaspoon kosher salt (reduce slightly if your chicken brined longer than 2 hours)
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon dried oregano
      • Zest of 1 lemon
      • 2 tablespoons fresh lemon juice
      • 2 tablespoons butter
      • 2 cloves garlic, minced
      • Lemon slices, for cooking
      • Fresh parsley, chopped, for garnish

      Directions

        Instructions

          Brine the Chicken

          1. In a large bowl, whisk together the water, kosher salt, and brown sugar until dissolved. Add the garlic, peppercorns, thyme, and chicken thighs. Refrigerate for 1 to 2 hours.

          2. Remove the chicken from the brine, rinse lightly if desired, and pat completely dry with paper towels.

          Step 2: Season

          1. In a small bowl, combine the black pepper, garlic powder, onion powder, oregano, lemon zest, and salt. Rub the seasoning mixture evenly over both sides of the chicken thighs.

          Step 3: Heat the Cast Iron

          1. Heat your cast iron skillet over medium heat. Add the olive oil and allow it to shimmer.

          2. Place the chicken in the skillet without overcrowding. Let it cook undisturbed for 5–6 minutes until deeply golden before flipping.

          Step 4: Finish Cooking

          1. Flip the chicken and reduce the heat to medium. Add the butter, minced garlic, lemon juice, and a few lemon slices to the skillet.

          2. Continue cooking for another 5–7 minutes, occasionally spooning the butter and pan juices over the chicken, until the internal temperature reaches 165°F.

          Step 5: Rest and Serve

          1. Transfer the chicken to a plate and let it rest for 5 minutes. Spoon the lemon butter sauce over the top and finish with fresh parsley.

          2. Serve with roasted potatoes, grilled asparagus, rice, a crisp salad, or your favorite seasonal vegetables.
          0 commentson Cast Iron Lemon Pepper Chicken Thighs

          More Tasty Ideas

          View all

          Rosemary and Orange Olive Oil Cake

          Rosemary and Orange Olive Oil Cake

          This is one of my favorite recipes when in need of an elegant and tasty treat. This cake is unbelievably moist with a light floral and fruity flavor thanks to the olive oil. I love pairing flavors such as lemon or orange with this cake to enhance the taste of the olive oil. 

          Read moreabout Rosemary and Orange Olive Oil Cake

          Browned Butter Mushroom & Thyme Cream Pasta

          Browned Butter Mushroom & Thyme Cream Pasta

          A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.

          Read moreabout Browned Butter Mushroom & Thyme Cream Pasta

          Vanilla Bean Skillet Creme Brulee

          Vanilla Bean Skillet Creme Brulee

          Classic crème brûlée gets a skillet treatment in this simple, elegant dessert. A silky vanilla custard is baked low and slow in individual No. 4 skillets, chilled until perfectly set, then finished with a thin layer of caramelized sugar for that signature crackly top.

          Read moreabout Vanilla Bean Skillet Creme Brulee