Here’s another Cast Iron Chicken recipe. I love my Cast Iron pan and I love chicken thighs. I especially love how juicy and tender the chicken is when it is slow baked in cast iron pan. This mushroom and onion chicken is as delicious and mouth watering as it looks.
- 8 chicken thighs with the skin
- 1 pack Portobello mushrooms – whole, quartered (8oz)
- 1 medium onion , cut in ½ and sliced
- 1 tbsp cumin
- ½ tbsp Italian seasoning
- 1 tsp paprika
- 2 tbsp garlic powder
- 2 tbsp butter (1tbsp. for chicken and 1 tbsp. for mushrooms)
- 2 tbsp extra virgin olive oil
- pinch of cayenne pepper
- ½ tsp black pepper
- Kosher salt to taste
- Preheat your oven to 425 degrees.
- Rinse chicken thighs. Pat chicken thighs dry with paper towel and place in a large bowl.
- Season chicken thighs with cumin, Italian seasonings, cayenne pepper, paprika, garlic powder, salt, black pepper.
- Heat olive oil and butter in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear for approximately 5 minutes. Then flip chicken and add sliced onions under each thigh (skin side up). Cook on medium heat for 5 minutes then place the cast iron skillet in the oven and bake for 30-40 mins until chicken reaches an internal temperature at 165°F.
- Add butter and a pinch of salt in a medium size skillet over medium heat. Once butter has melted add mushrooms and sauté for 5-7 minutes.
- Add mushrooms to the chicken, top with parsley and serve. Enjoy