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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Cost: $12
Servings: 4
Equipment
- Cast iron skillet
- Tongs
- Knife
- cutting board
- Wooden Spoon or Spatula
- Meat thermometer Optional
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
Instructions
- Heat oil in cast iron skillet over medium heat.
- Season chicken thighs with salt, pepper, lemon pepper, and Italian seasoning.
- Add chicken to skillet and sear 6–7 minutes per side, until cooked through.
- Lower heat and add green beans, sweet peppers, and butter to the skillet.
- Sauté everything together for 5–6 minutes, until veggies are tender-crisp.
- 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.
Nutrition
Calories: 430kcal