CAST IRON BONELESS CHICKEN BREAST AND POTATOES RECIPES

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CAST IRON CHICKEN BREAST (PAN ROASTED) | LIFE TASTES GOOD



Cast Iron Chicken Breast (Pan Roasted) | Life Tastes Good image

My Roasted Chicken Breasts Recipe is one of my favorite easy dinner recipes! In a little more than 30 minutes you can make the most amazing CRISPY, tender, juicy chicken and only have one pan to clean when you're done! Roasted chicken dinner perfection!

Provided by Life Tastes Good

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 5

2 Chicken breasts, bone-in and skin-on
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly cracked
1/4 teaspoon garlic powder
1 tablespoon ghee (or high smoke point oil such as canola)

Steps:

  • Preheat the oven to 450°F. 
  • Pat chicken breasts dry with a paper towel
  • Combine 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Mix well. Gently lift skin from the chicken breasts and sprinkle half the season mixture onto each breast under the skin. This will get the seasoning directly on the chicken meat. Put the skin back in place.
  • Heat a 10" oven safe cast iron skillet over mid-high heat and melt 1 tablespoon ghee. Place the chicken breasts in the skillet with the skin side down and sear 3-4 minutes (see note 1). When chicken breasts are seared nicely, use tongs to flip them over (see note 2).
  • Place skillet in the preheated oven and cook for 25-30 minutes or until internal temperature reaches 162°F. Use an instant read thermometer to check the temperature in the thickest part of the chicken without touching bone.
  • When the chicken breasts are cooked through, remove the skillet from the oven and allow the chicken to rest for 10 minutes (see note 3)..

Nutrition Facts : Calories 256.05, FatContent 10.67, SaturatedFatContent 5.18, CarbohydrateContent 0.45, FiberContent 0.10, SugarContent 0.01, ProteinContent 37.34, SodiumContent 617.94, CholesterolContent 118.39

ROAST CHICKEN WITH SPRING VEGETABLES | LODGE CAST IRON



Roast Chicken With Spring Vegetables | Lodge Cast Iron image

Use skin-on chicken breasts in this dish for depth and flavor.

Provided by The Culinistas & Lodge Cast Iron

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 - 6

Number Of Ingredients 11

¼ cup of olive oil, divided
3 of skin-on chicken breasts, boneless
4 of ounces shiitake mushrooms, stemmed and halved
½ cup of marinated artichokes, quartered
¼ cup of marinated artichoke pickling liquid
¼ cup of water
¼ teaspoon of cayenne
1 cup of asparagus, ends trimmed and cut into 1 inch pieces on a bias
¼ cup of parsley, roughly chopped, plus a little for garnish
of Salt and freshly ground black pepper to taste
of Baguette for serving

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat 2 tablespoons of oil in a Chef Collection 12 Inch Cast Iron Everyday Pan. Season chicken with salt and pepper. Sear the chicken — skin-side down first — until golden brown, 10-12 minutes. Transfer the chicken onto another plate.
  • Heat the remaining 2 tablespoons of oil. Add the mushrooms and sear until golden brown, 5 minutes. Add artichokes, pickling liquid, water, and cayenne and season with salt and pepper. Cook the mixture just until it’s warmed through (about 3 minutes) and add chicken back to the pan. Transfer to oven and cook until the chicken reaches 160 degrees Fahrenheit for 15-20 minutes, then transfer the pieces to a cutting board. Let rest for 5 minutes.
  • While the chicken is resting, mix in the asparagus and 2 tablespoons of parsley. Cook on the stove top until the asparagus is tender, 5 minutes. Slice the chicken on a bias and lay on top of the vegetable mixture. Garnish with remaining parsley and serve.

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