IRON SKILLET BAKED CHICKEN THIGHS
This recipe for Iron Skillet Baked Chicken Thighs is easy and great on those busy nights.
Chicken thighs are cheap and I love the dark meat of the chicken. I think it has more flavor. You could serve these baked chicken thighs over rice or even noodles or just as a main dish along with a couple of vegetables. Quick and easy meal during a busy week or anytime.
This baked chicken is delicious!
2 pounds boneless, skinless chicken thighs, (could use the bone-in ones with the skin)
1/4 cup tomato ketchup
1 tablespoon apple cider vinegar
2 tablespoons butter, melted
2 tablespoons brown sugar or honey
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
Spray iron skillet with cooking oil. You can use a 9 x 13 baking dish for this recipe, also. Place chicken thighs in skillet or baking dish. In a bowl whisk together the remaining ingredients and pour over chicken thighs. Bake in a preheated 425 degree oven for 35 to 40 minutes. Makes 6 to 8 servings. Enjoy!
You may also enjoy this delicious crock pot chicken and gravy!
Iron Skillet Chicken Thighs
Ingredients
- 2 pounds boneless skinless chicken thighs (could use the bone-in ones with the skin)
- 1/4 cup tomato ketchup
- 1 tablespoon apple cider vinegar
- 2 tablespoons butter melted
- 2 tablespoons brown sugar or honey
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Spray iron skillet with cooking oil. You can use a 9 x 13 baking dish for this recipe, also. Place chicken thighs in skillet or baking dish.
- In a bowl whisk together the remaining ingredients and pour over chicken thighs. Bake in a preheated 425 degree oven for 35 to 40 minutes.
Be sure and PIN these Baked Chicken Thighs for later!
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