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Elevated plate of chicken thighs, green beans, and peppers from cast iron skillet
Lindsay Lehrer

One Pan Cast Iron Chicken Thighs with Green Beans and Peppers

A quick and easy weeknight meal cooked entirely in your cast iron skillet. Juicy chicken thighs, crisp-tender green beans, and sweet peppers — minimal prep, big flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Dinner Recipe, Weeknight Dinner
Cuisine: American, Gluten-Free
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs bone-in or boneless
  • 2 tablespoons oil olive or avocado
  • 1 teaspoon salt
  • ½ teaspoon pepper optional
  • 1 teaspoon lemon pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 2 cups trimmed green beans
  • 1 cup sliced sweet mini peppers any color

Equipment

  • Cast iron skillet
  • Tongs
  • Knife
  • cutting board
  • Wooden Spoon or Spatula
  • Meat thermometer Optional

Method
 

  1. Heat oil in cast iron skillet over medium heat.
  2. Season chicken thighs with salt, pepper, lemon pepper, and Italian seasoning.
  3. Add chicken to skillet and sear 6–7 minutes per side, until cooked through.
  4. Lower heat and add green beans, sweet peppers, and butter to the skillet.
  5. Sauté everything together for 5–6 minutes, until veggies are tender-crisp.
  6. Serve hot, straight from the pan.

Notes

  • Chicken Options: You can use boneless skinless thighs or bone-in with skin — both work great. Just adjust cooking time slightly depending on thickness.
  • Vegetable Swaps: Swap green beans for asparagus, broccoli, or even zucchini. Add veggies during the last 5–7 minutes so they don’t overcook.
  • Butter Boost: The butter added at the end adds richness and helps the veggies sauté beautifully — don’t skip it!
  • Cast Iron Tip: If your pan is newer or not well-seasoned, add a little extra oil before cooking to prevent sticking.
  • Want it spicy? Add a pinch of crushed red pepper flakes or a dash of hot sauce when you add the peppers.