Chicken Thighs with Garlicy Mushrooms & Onions (using CAST IRON!)

It's no secret, my cast iron gets weekly attention in our urban homestead kitchen. I'm using this 50+ year-old pan, which belonged to my great grandmother (Thursa Josephine)**, for cooking up easy weeknight dinners. 

(**My mother can't quite remember if the cast iron pan belonged to her grandmother or mother, so I prefer to go with the former.)

I'm talking about one of those easy weeknight dinners that features boneless, skinless chicken thighs and mushrooms - both of which I purchased in a large quantity the last time I was at the store because they were running a sale. I marinated the chicken in a homemade Italian dressing in the morning before I went to work, and pulled it out of the marinade in the evening before cooking dinner. 

Let's talk about this easy, frugal, flavorful one-skillet meal, shall we? 


Gather the following ingredients: 
  • Coconut oil
  • Italian dressing (homemade is best!)
  • 2 boneless, skinless chicken thighs (or whatever cut of chicken you've got on hand)
  • 1/2 pound of mushrooms (I bought white mushrooms on sale)
  • 1 medium yellow onion
  • 2 cloves of fresh garlic, minced
  • 3-finger pinch of kosher salt
  • 3-finger pinch of coarse ground black pepper
  • 3-finger pinch of dried parsley
Directions: 
Heat a spoonful of coconut oil in your cast iron skillet over medium-high heat. When the oil is hot, sear your marinated chicken thighs on both sides to get a nice brown color. It will be about 1 minute on each side, max.

While you're doing this, preheat your oven to 375*.

Then, add your quartered mushrooms and onions, the minced garlic, salt, pepper, and parsley to the skillet. Just toss 'em all around the thighs. Bake for about 20 minutes, or until your chicken is cooked through.


Fair warning: While this is cooking, your kitchen will smell like a garlic heaven. 

We topped our chicken with freshly grated parmesan, and didn't second-guess that choice one bit.


John gives this dish a 4 out of 5 stars, because it had a "great texture and awesome seasoning, but I would have given you another star if you gave me more cheese."

I love that man. 

How do you use your cast iron skillet? Tell me about your favorite weeknight meal using your cast iron!


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6 comments:

  1. The photo of this meal has made my mouth water all week! It's so shameful I don't have a cast iron skillet yet!

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    Replies
    1. Do you have a skillet yet? Perfect time to add it to your Holiday list :)

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  2. This dish looks as delicious as it is easy. Thanks for linking up at the Tuesday Garden Party!

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  3. Why did I wait so long to make this? My husband had his plate licked clean before I was half done with mine and he usually doesn't eat that fast. It was really great and easy. Also I fit a double batch into the skillet, so we are looking forward to leftovers for lunch too. Thanks for such a yummy recipe.

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    Replies
    1. I am so glad you liked it, Meagan! I also believe that almost anything can taste good if it's cooked in cast iron.

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