Cast Iron Skillet Thai Chicken is a simple and affordable one-pan meal that’s full of tender chicken and vegetables with Thai flavor.
Cast Iron Skillet Thai Chicken
Growing up, my Mom and Dad kept this giant cast iron skillet on the stove that heated our house. The dryness made it look so gross at times. But I was always shocked that it didn’t simply fall apart, crack or break. It’s durability was amazing. Cooking with cast iron skillets is really making a resurgence right now, likely due to its affordability and durability.
Cast Iron Skillet Thai Chicken is an affordable one-pan meal that’s full of flavorful chicken and vegetables. This Thai chicken recipe is perfect for busy fall nights, yielding a colorful and tasty meal the whole family will love.Here’s how to make it.
- 4 chicken thighs
- 3 cups of broccoli
- 3 cups of baby carrots
- 4 tbsp of McCormick Thai seasoning
- olive oil
- salt and pepper
Place the chicken thighs in a container that has a lid. Evenly coat the chicken with Thai seasoning, salt and pepper. Cover tightly and place in the fridge for 2 hours to marinate.
Place 3 tbsp of olive oil into the cast iron skillet and place on your stovetop on high heat.
Once the oil is bubbling, add the chicken thighs. Cook on high for 7 minutes until the thigh skin looks crispy, then rotate and cook for another 7 minutes.
Reduce the heat to medium and cook on both sides for an additional 5 minutes each to insure its completely cooked.
Remove the chicken from the pan and place to the side.
Add the broccoli and carrots to the pan with the chicken drippings and saute for 12 minutes on medium heat, stirring often.
Season the vegetables with salt and pepper and 1 tbsp. of Thai seasoning.
Turn the heat on the stovetop off and place the chicken back in the skillet.
Garnish with parsley and serve immediately.