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Cast Iron Sicilian Chicken

Sicilian Chicken & Spinach Saute

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5 from 4 reviews

  • Author: Eric
  • Total Time: 40 minutes
  • Yield: 5 1x


I feel like anything cooked in a cast iron skillet (paid link) is automatically a great tasting dish and this Cast Iron Sicilian Chicken and Spinach will not disappoint.


Units Scale
  • 5 Bone-In, Skin-On Chicken Thighs
  • 1 cup Chicken Stock
  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup Sun-Dried Tomatoes
  • 8 oz. Fresh Leaf Spinach
  • 1/3 cup Parmesan Grated Cheese
  • 3 tbsp. Minced Garlic
  • 1 tsp. Crushed Red Pepper
  • 1 tsp. Ground Thyme
  • 1/4 tsp. Himalayan Sea Salt
  • 1/4 tsp. Black Pepper
  • Dash Red Cayenne Pepper
  • 4 tbsp. Butter


  1. Season the chicken thighs with sea salt and pepper then rub the seasoning into the meat.
  2. Pre-heat cooking pan to medium heat and add 3 tbsp of butter. Cook chicken thighs on both sides for 4 minutes until brown. Set chicken to the side and partially remove most of the excess liquid from pan and add the other 1 tbsp of butter.
  3. Add minced garlic and crushed red pepper to pan and stir for 2 minutes. Add chicken stock, heavy whipping cream, parmesan cheese and ground thyme then cook until it begins to blend and simmer. Add sun-dried tomatoes and red cayenne pepper and cook for a few minutes.
  4. Add fresh spinach and allow the spinach to cook down for 2 minutes or until wilted.
  5. Place the chicken thighs back into the pan with ingredients (skin side up) and remove from heat.
  6. Place pan into a pre-heated oven at 400 degrees for 20 minutes. Remove from oven, allow to cool, then serve.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Sicilian


  • Calories: 383
  • Sugar: 0.7g
  • Sodium: 295mg
  • Fat: 25.6g
  • Carbohydrates: 3.3g
  • Fiber: 0.5g
  • Protein: 17.8g
  • Cholesterol: 139mg