This cast iron chicken thighs recipe combines soy, garlic, honey, and lemon for a delicious one pot dinner recipe that your entire family will love!

One pot dinners will forever have my heart which means my cast iron skillet will, also, forever have my heart. I love to use my cast iron skillet to make dips, vegetable sides, and to prep proteins like these soy garlic chicken thighs!

Soy garlic chicken thighs are a weeknight staple for my family because they are high in protein, full of flavors like lemon and honey, and require minimal ingredients and clean up. This easy recipe is a must try!

What to eat with soy garlic chicken thighs:

These easy cast iron chicken thighs can be used in a variety of ways including:

In a bowl: I like to add jasmine rice, cucumber, edamame, and sliced avocado then top the bowl with a dash of low sodium soy sauce.
- Pro tip- pair this chicken with my spicy cucumber snack recipe for a low carb dinner recipe!
On a sandwich: These chicken thighs would be delicious on a Hawaiian roll. If you are wanting to use it as a sandwich, buy boneless and skinless chicken thighs!
Chopped on a salad: you can remove the meat from the bone or cook boneless skinless chicken thighs and add it into a tasty salad.

And so much more!

Why you’ll love this recipe

One pot dinner: I’m a busy parent just like you which means I completely understand not wanting to spend your evenings cleaning up a messy kitchen. These easy chicken thighs can be prepped in your cast iron skillet alone which makes for a quick and easy clean up!
Meal prep friendly: Chicken thighs are a great protein to meal prep because they retain their moisture content better than chicken breast does (this is due to a higher fat content).
Can be used in a variety of recipes: toss this chicken in a bowl, salad, wrap, or onto a sandwich!

Ingredients:

·Chicken thighs: I recommend buying bone in, skin on chicken thighs because they will retain their moisture better! Boneless and skinless will work as well but shorten the cooking time slightly (still looking for that 165 Fahrenheit internal temperature).
Butter: For browning the outside of the chicken thighs and crisping up the skin.
Sesame oil: this adds a delicious flavor to marinades, bowls, and other recipes.
Fresh lemon: Lemon, soy, and honey is a trio we all should be using in our recipes.
Minced garlic: I save myself a step and buy the pre-minced garlic from the store.
Honey: For a slightly sweet flavor addition to the soy and garlic.
Low sodium soy sauce: this is the base of our delicious sauce.
Optional toppings: sesame seeds and green onions.

Recipe FAQ:

Can I make this recipe with chicken breast?
1. Yes! You can use the sauce as is and then sub in chicken breast for chicken thighs. I would prep it the same way, and adjust your cooking time.
How do I make sure my chicken is fully cooked?
1. Gone are the “cut it in half and make sure it’s not pink” days. Enter, the food thermometer days! Every person should own a food thermometer to make sure your food is fully cooked and ready to eat.
Can I freeze this chicken?
1. Yes, this recipe can be prepped and frozen! I actually recommend freezing these thighs individually which would make them super easy for single serve protein options. When you are ready to eat it, simply let it thaw in the fridge overnight and warm in the oven or microwave.
Do I have to use a cast iron skillet?
1. If you don’t own a cast iron skillet, you can use a large cooking pan instead! Your recipe will still turn out delicious, even without the cast iron skillet.