Million Dollar Skillet Chicken
This is my personal favorite. Rich, buttery, indulgent chicken cooked in a cast iron skillet with a creamy sauce that'll make you want to lick the pan. It's called Million Dollar Chicken because that's exactly how it tastes.
The secret is simple: don't be shy with the butter, get that cast iron screaming hot, and let Mama Lou's Original Seasoning do its thing. Serve it with mashed potatoes to soak up every last drop of that sauce.
Million Dollar Skillet Chicken
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 stick (8 tablespoons) butter, divided
- 3 tablespoons Mama Lou's Original Seasoning
- ¼ cup all-purpose flour
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- Fresh thyme sprigs
- Salt and pepper to taste
How I Make It
Season the Chicken: Pat chicken thighs dry with paper towels. Generously coat both sides with Mama Lou's Original Seasoning, pressing it into the skin. Let sit for 15 minutes.
Dredge: Lightly dust the seasoned chicken in flour, shaking off any excess.
Sear: Heat a large cast iron skillet over medium-high heat. Add 4 tablespoons of butter. Once melted and sizzling, add chicken skin-side down. Sear for 6-7 minutes until golden and crispy. Flip and cook another 5 minutes.
Build the Sauce: Remove chicken and set aside. In the same skillet, add remaining butter and garlic. Cook for 1 minute until fragrant. Pour in chicken broth, scraping up all the flavorful bits from the bottom.
Finish: Stir in heavy cream and fresh thyme. Return chicken to the skillet, skin-side up. Simmer for 10-12 minutes until chicken reaches 165°F internal temperature.
Serve: Spoon that buttery, million-dollar sauce over the chicken and serve immediately. I recommend serving with mashed potatoes to soak up every drop!
One Rule I Stick To
""Don't be shy with the butter—that's what makes it a million dollar chicken! And make sure that cast iron is screaming hot before you lay that chicken down. You want to hear that sizzle. That's the sound of flavor being born.""
Ready to make it yourself?
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