Crispy Chicken Thighs with Brussel Sprouts

I am addicted to chicken thighs especially when crisped up in grass fed ghee like this dish! I am also all about one dish cooking in my cast iron skillet, easy peasy. This Crispy Chicken Thigh Recipe is very rich and delicious, I definitely will be doubling the recipe next time as it disappeared soooo fast! Family favorite for sure.


1 package organic chicken thighs (boneless)

1 bag organic brussel sprouts

1 organic yellow onion

3-4 organic cloves garlic

1/2 organic lemon juiced

1 1/2 cups organic free range chicken broth (I used Imagine brand as I was out)

2-3 Tbls grass fed ghee (I used Tin Star)


Herbs de Provence


Mix of raw organic greens – here I used baby kale, kale and baby spinach

How To:

Heat iron skillet with ghee over med/high heat. Place chicken thighs in and sprinkle with s&p and herbs de provence. Cook until browned/crispy, flip and repeat on the other side. Once browned/crispy add half the broth, brussels, onions, lemon juice and garlic, stir grabbing all the dirty bits from the bottom of the pan. Adjust seasonings and let cook a few minutes covered until the broth is almost gone. Next add the rest of the broth, keep uncovered and place under the oven broiler until top is browned and crispy.

Serve over greens. Enjoy!

You could easily play around with the ingredients, mushrooms would be a good addition here as well. Seasoning can be adjusted to your flavors, Italian would be great. Full fat coconut milk would make it extra creamy dreamy:)