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Cast Iron Chicken Skillet Dinner

Cast iron skillet filled with browned chicken thighs, fingerling potatoes, artichoke hearts, green olives, and freshly chopped parsley.

A simple skillet dinner that feels special!

Ingredients

  • 4–6 boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 cup fingerling potatoes, halved
  • 12 oz frozen artichoke hearts
  • 2 tbsp white wine vinegar
  • 1 cup chicken stock
  • 1 tbsp butter
  • ¼ cup green olives, halved and pitted
  • Fresh parsley (for garnish)

Instructions

  1. In a large cast iron skillet, heat boneless skinless chicken thighs in oilive oil until browned. Season with salt and pepper, then transfer the chicken to a plate.
  2. Add halved fingerling potatoes and frozen artichoke hearts to the skillet. Deglaze the pan with white wine vinegar, scraping up any browned bits. Then stir in the chicken stock and butter before returning the thighs to the pan.
  3. Scatter halved green olives over the skillet and transfer to a 400°F oven. Bake for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.
  4. Garnish with fresh parsley and season to taste with salt and pepper.