Go Back
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.
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


  • 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


  • 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.