Entrees

Creamy Garlic & Herb Chicken

Lodge Cast iron / June 6, 2017

Chicken thighs are an easy weeknight win: tons of flavor and a cinch to prepare. This recipe calls for making a creamy garlic pan sauce to spoon over the chicken and topping it with lots of fresh herbs.

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Ingredients


Chicken Thighs
  • 4 chicken thighs, bone-in, skin-on
  • 1 tablespoon corn starch
  • ½ teaspoon salt 
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil 
Garlic & Herb Cream Sauce
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • ¼ teaspoon red pepper flakes
  • 1 cup chicken stock
  • 2 sprigs rosemary, plus more for garnish
  • 2 sprigs thyme, plus more for garnish
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream

Preparation

  1. Preheat oven to 425°F. Place a cast iron pan over medium-high heat for 4-5 minutes while you prep chicken.
  2. Pat chicken dry with paper towels and place in a medium bowl. Toss with salt, pepper, and garlic powder, then sprinkle both sides with cornstarch.
  3. Add 1 tablespoon of olive oil to preheated pan. Place chicken in pan skin side down and cook 4-5 minutes until golden brown. 
  4. Flip chicken and place in the preheated oven. Cook for 15 minutes or until golden brown and cooked through. 
  5. Remove chicken from the pan and place the pan with the drippings over medium heat. Add minced garlic, shallot, and red pepper (optional) to the pan and sauté for 1-2 minutes. Add unsalted butter and allow to melt. Add rosemary, thyme, and chicken broth. Simmer for 5 minutes. 
  6. Reduce heat to medium low and stir in heavy cream. Allow pan sauce to simmer for 7-10 minutes until thickened. Place chicken thighs back in pan.
  7. Spoon the creamy garlic sauce over the chicken for serving, add salt and pepper to taste, and garnish with fresh herbs. 

 For the Grill:


To cook this recipe on the grill, heat one side of your grill to medium high and follow steps 1-3 above using the grill instead of the stovetop. Slide pan to cool side of grill and close the lid. Cook for 15 minutes or until golden brown and cooked through. Remove chicken from pan and continue with steps 5-7.
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Creamy Garlic & Herb Chicken

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients


Chicken Thighs
  • 4 chicken thighs, bone-in, skin-on
  • 1 tablespoon corn starch
  • ½ teaspoon salt 
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 tablespoon olive oil 
Garlic & Herb Cream Sauce
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • ¼ teaspoon red pepper flakes
  • 1 cup chicken stock
  • 2 sprigs rosemary, plus more for garnish
  • 2 sprigs thyme, plus more for garnish
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream
Creamy Garlic & Herb Chicken

Preparation

  1. Preheat oven to 425°F. Place a cast iron pan over medium-high heat for 4-5 minutes while you prep chicken.
  2. Pat chicken dry with paper towels and place in a medium bowl. Toss with salt, pepper, and garlic powder, then sprinkle both sides with cornstarch.
  3. Add 1 tablespoon of olive oil to preheated pan. Place chicken in pan skin side down and cook 4-5 minutes until golden brown. 
  4. Flip chicken and place in the preheated oven. Cook for 15 minutes or until golden brown and cooked through. 
  5. Remove chicken from the pan and place the pan with the drippings over medium heat. Add minced garlic, shallot, and red pepper (optional) to the pan and sauté for 1-2 minutes. Add unsalted butter and allow to melt. Add rosemary, thyme, and chicken broth. Simmer for 5 minutes. 
  6. Reduce heat to medium low and stir in heavy cream. Allow pan sauce to simmer for 7-10 minutes until thickened. Place chicken thighs back in pan.
  7. Spoon the creamy garlic sauce over the chicken for serving, add salt and pepper to taste, and garnish with fresh herbs. 

 For the Grill:


To cook this recipe on the grill, heat one side of your grill to medium high and follow steps 1-3 above using the grill instead of the stovetop. Slide pan to cool side of grill and close the lid. Cook for 15 minutes or until golden brown and cooked through. Remove chicken from pan and continue with steps 5-7.

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/creamy-garlic-herb-chicken