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    Home > Main Courses > Main Dishes Chicken > Cast Iron Skillet Rosemary Chicken Thighs

    Cast Iron Skillet Rosemary Chicken Thighs

    Published: Nov 7, 2014 · Modified: Feb 16, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chicken thighs cooked in a cast iron skillet with garlic and rosemary

    Rosemary Chicken Thighs Recipe. A stove-top to oven one pot meal that loaded with luscious savory flavors in a rich white wine sauce. Easy and quick and delicious dinner recipe.

    Cast Iron Skillet rosemary braised chicken thighs with lemon wedges cooking on a wire rack.

    I was reading a food blog the other day that suggested that we come up with a new word to describe a dish or recipe that is surprisingly easy and fabulously delicious. I’ve come up with omgeasy, and this recipe fits the bill.

    One Pot Chicken Thigh Recipes

    We’re big fans of one pot braised or roasted chicken thigh dishes and this stove-top to oven meal is one of our favorites.

    My cast iron skillet has become my best friend in this arena. A good quality and well-seasoned cast iron skillet is worth it’s weight in gold. It’s best feature, browning stove top and then transferring to the oven.

    This Rosemary Chicken Thighs recipe is so easy that the hardest part is flouring and searing the chicken in hot oil. Which is really not hard at all. Just a little messy here and there. The rest is a breeze.

    Ingredients are simple when compared to the complex end-result flavors. After searing the chicken thighs in your cast iron skillet, just add white wine, chicken broth, fresh rosemary, bay leaves, garlic and lemon wedges.

    That’s it!  Pop it in the oven and in 30 minutes, voila, you’re singing its praises.

    A great tip to keep that chicken crisp is to heat the skillet over medium high heat and not add the oil until the skillet is hot. When the oil is shimmering, then add the chicken thighs skin side down. Don’t turn them until they skillet releases them easy.

    Cast Iron Skillet Lemon Garlic Rosemary Chicken Thighs Recipe

    Roasted chicken thighs with rosemary and served with broccoli, carrots and potatoes

    Serve over rice or mashed potatoes, or for a healthier option, alongside your favorite fresh vegetable. Don’t forget to use a big spoon for a hearty drizzle of this luxurious sauce.

    I hope you give this Rosemary Chicken Thighs recipe a try, and if you do, please come back and give the recipe a star rating.

    And if you have a favorite cast iron skillet chicken thigh recipe, let me know, I’d love to give it a try.

    More Easy Chicken Thigh Recipes

    • Crispy Chicken Thighs with Lemons Potatoes and Olives
    • Chicken Thigh Kabobs with Chile Yogurt Sauce
    • Crispy Oven Roasted Lemon Chicken Thighs (sheet pan)
    • One Pan Crispy Chicken Thighs in Tomatillo Wine Sauce

    And if you’re a braising fan like us, don’t miss my post which features a great line up of Braised Chicken Recipes. I’m positive you’ll find something you’ll fall in love with.

    Cast Iron Skillet rosemary braised chicken thighs with lemon wedges cooking on a wire rack.

    Cast Iron Rosemary Chicken Thighs

    Rosemary Chicken Thighs Recipe. A cast iron skillet stove-top to oven one pot meal that loaded with rich savory flavors in a rich white wine sauce. Easy and quick not to mention a delicious dinner recipe.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 536kcal
    Author: Lea Ann Brown

    Ingredients

    • 8 chicken thighs bone in, skin on
    • Kosher salt and freshly ground black pepper to taste
    • 1 cup flour for dredging
    • ¼ cup extra-virgin olive oil
    • 1 1/2 cup white wine
    • 1/2 cup chicken broth
    • 3 sprigs fresh rosemary
    • 3 whole garlic cloves peeled and smashed
    • 2 bay leaves
    • 1 whole lemon cut into wedges
    Prevent your screen from going dark

    Instructions

    • Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess.
    • Heat oil in a 12" cast iron or oven proof skillet over medium-high heat. Add chicken thighs skin side down and cook until browned, about 5 minutes. With tongs, and when the skillet easy releases the chicken skin, flip the chicken thighs over.
    • Add wine, chicken broth, rosemary, garlic and bay leaves. Return pan to heat and simmer for 2 minutes.
    • Add the lemon wedges around the pieces of chicken, squeezing a couple over the chicken.
    • Transfer the cast iron skillet to the oven, and cook until chicken is tender, about 30 minutes.

    Nutrition

    Calories: 536kcal | Carbohydrates: 18g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 191mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Rosemary Chicken Thighs …It’s what’s for Dinner.

    More Chicken Recipes

    • Easy Chicken Taco Casserole
    • Easy Turkey Lentil Soup with Barley
    • Quicker Chicken Spaghetti Bolognese
    • Southwest Garbanzo Bean Soup with White Beans and Chicken

    Reader Interactions

    Comments

    1. Teri Stringer says

      August 31, 2022 at 2:18 pm

      5 stars
      This was fantastic and easy!

      Reply
    2. Cali says

      June 28, 2022 at 6:53 pm

      5 stars
      Seriously this is the best chicken recipe that I’ve ever been excited about. Sooo good!

      Reply
    3. Elizabeth says

      December 21, 2021 at 7:16 am

      5 stars
      Dear Lea Ann, Just a quick note to tell you that this is hands down the best chicken thigh recipe that I have ever made. The chicken is moist and the best part about this meal is how incredibly easy it is to prepare. I love it so much that I am preparing it for Christmas Eve dinner! This will be my go to meal for any occasion. Thank you so much for sharing your talents with us! It is most appreciated!
      Happy Holidays to you! Liz Dow

      Reply
      • Lea Ann Brown says

        December 22, 2021 at 6:35 am

        Good Morning Elizabeth and thank you so much for your note.

        Reading this was like a warm hug to start my day. I really appreciate you taking the time to write a review and so very glad you like this recipe. It’s one of our favorites also.

        Have a wonderful Christmas.

        Reply
    4. Deighna says

      August 06, 2021 at 7:56 pm

      Thanks for this recipe. It was delicious. I noticed on the recipe itself there is no instruction for when to add the lemon, (it is in the description which I read much earlier) so I totally forgot about it and did not add it. I look forward to trying again with the lemon, but it was also great without.

      Reply
    5. Barb says

      November 11, 2014 at 2:57 pm

      Hi Lea Ann, You know I’m an omgeasy kind of gal! I believe even I could be successful with this chicken. I thought of you this afternoon (I know – crazy since I don’t “know” you), but I made a marsala mushroom gravy for my meatloaf tonight. I thought you’d be proud. (It was omgeasy)

      Reply
      • Lea Ann Brown says

        November 12, 2014 at 8:04 am

        I love love love the sound of that gravy for meatloaf. Chicken Marsala has been on my list of things to make for years, I loved it’s flavor when I had it in a restaurant. And using a gravy over meatloaf sounds divine. Thanks for that idea Barb.

        Reply
        • Barb says

          November 16, 2014 at 10:36 am

          I make chicken masala – it’s very easy. Since we had a hankering for meatloaf, I just made the gravy with beef broth,mushrooms, garlic, onion, marsala, and a bit of flour for thickening. Lea Ann, I’m unable to save your blog to my dashboard so I can see when you post. I’ve tried several times on different occasions. Not sure why? I have other Word Press Blogs on the dashboard.

        • Lea Ann Brown says

          November 16, 2014 at 2:37 pm

          Barb, is it because I’m a self hosted word press site?

    6. Debra says

      November 09, 2014 at 8:43 am

      Love the dish. And the new term.

      Reply
      • Lea Ann Brown says

        November 12, 2014 at 8:01 am

        Thanks Debra.

        Reply
    7. Amira says

      November 08, 2014 at 10:58 pm

      I like your omgeasy term 🙂 so nice and creative. This really looks so tempting to try, a question though before I go ahead and try this, would it be ok to substitute wine with chicken stock? or what do you recommend as a non-alcoholic sub?

      Reply
      • Lea Ann Brown says

        November 12, 2014 at 8:01 am

        Thanks Amira. Chicken stock would be a great substitute.

        Reply
    8. Larry says

      November 08, 2014 at 9:14 am

      I was going to do what Chris did – at any rate it sounds very good.

      Reply
      • Lea Ann Brown says

        November 08, 2014 at 8:46 pm

        Thanks Larry. soft G.

        Reply
    9. cheri says

      November 07, 2014 at 8:30 pm

      Hi Lea Ann, I have that same casserole dish, so funny to see someone else with the same one. Love this dish, sounds like lots of flavor with a nice little sauce.

      Reply
      • Lea Ann Brown says

        November 08, 2014 at 8:46 pm

        I love that casserole dish Cheri. A classic.

        Reply
    10. Susan says

      November 07, 2014 at 4:22 pm

      Love what you named it 🙂 This sounds like a wonderful and omgeasy dish. It looks scrumptious, Lea Ann.

      Reply
      • Lea Ann Brown says

        November 08, 2014 at 8:45 pm

        Thank you Susan

        Reply
    11. Linda says

      November 07, 2014 at 4:17 pm

      Perfect for dinner. I even have a huge pot of rosemary waiting to be used. Thanks for sharing.

      Linda

      Reply
      • Lea Ann Brown says

        November 08, 2014 at 8:45 pm

        You’re welcome Linda.

        Reply
    12. Heather says

      November 07, 2014 at 3:27 pm

      Rosemary chick is my fav! Recipe looks delicious!

      Reply
      • Lea Ann Brown says

        November 07, 2014 at 4:14 pm

        To quote you “so good”.

        Reply
    13. Sam @ My Carolina Kitchen says

      November 07, 2014 at 12:25 pm

      We love simple dishes too and if I’m not careful, I’m likely to add rosemary to most any chicken dish. Just love that herb.
      Sam

      Reply
      • Lea Ann Brown says

        November 07, 2014 at 4:14 pm

        Me too Sam. My puny little Rosemary plant suffered after this one. Need to buy another.

        Reply
    14. Chris says

      November 07, 2014 at 7:26 am

      So is that pronounced OM-jeezy or OM-geezy? I’m guessing it is the soft g sound. I might have to borrow that phrase!

      Reply
      • Lea Ann Brown says

        November 07, 2014 at 4:13 pm

        that would be with the soft “g”. And you go right ahead and borrow away.

        Reply
    15. Karen (Back Road Journal) says

      November 07, 2014 at 5:53 am

      Simple dishes let the flavors shine through.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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