CHICKEN BREAST RECIPES IN CAST IRON SKILLET RECIPES

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CAST IRON SKILLET CAJUN CHICKEN RECIPE - FOOD.COM



Cast Iron Skillet Cajun Chicken Recipe - Food.com image

This recipe is so easy - and so good! One of my favorite dishes that my mother-in-law has been making for years. Perfect when accompanied with rice. Preparing in a good "seasoned" cast iron skillet is a must for the flavor to come out right. I prefer using chicken breasts with bones, but my husband likes boneless - either way it comes out great!

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2-3 serving(s)

Number Of Ingredients 7

3 -4 skinless chicken breasts
1 vidalia onion, thinly sliced
1 1/2 tablespoons butter
2 -3 teaspoons Tony Chachere's Seasoning (adjust to taste)
1/4 teaspoon crushed white peppercorns
1/4 teaspoon garlic powder
4 -5 tablespoons water

Steps:

  • Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
  • Warm up the skillet over medium high heat.
  • Add lard or butter an allow to melt.
  • Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
  • Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
  • Turn heat down to medium.
  • Add chicken breasts and allow them to brown on one side. Flip each breast.
  • Spoon onions on top of breasts.
  • Add a few Tablespoons water.
  • Turn flame down to low/medium and cover pan.
  • Simmer for 20 minutes, checking occasionally.
  • Serve. The gravy and onions are great over rice.

Nutrition Facts : Calories 503.2, FatContent 17.9, SaturatedFatContent 7.5, CholesterolContent 249.5, SodiumContent 490, CarbohydrateContent 5.4, FiberContent 1, SugarContent 2.4, ProteinContent 75.9

CAST-IRON ROAST CHICKEN RECIPE | BON APPéTIT



Cast-Iron Roast Chicken Recipe | Bon Appétit image

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 3

1 3½–4-pound whole chicken
Kosher salt
1 tablespoon olive oil

Steps:

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
  • Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve legs off, followed by breasts.

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