CAST IRON SKILLET CAJUN CHICKEN
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!
Provided by CajunYat
Categories Poultry
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
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, Fat 17.9, SaturatedFat 7.5, Cholesterol 249.5, Sodium 490, Carbohydrate 5.4, Fiber 1, Sugar 2.4, Protein 75.9
CAST-IRON SKILLET CHICKEN
This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
- Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
- Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
- After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.
CAST-IRON ROAST CHICKEN
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
Steps:
- 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°F. 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°F, 50-60 minutes (temperature will climb to 165°F 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.
CAST IRON CHICKEN
This is a super simple recipe. So easy to just throw together. You can add whatever spices and veggies you would like to make it your own! Very similar to a roast chicken dinner, but way simpler. I mashed it up with a fork and fed it to my nine month old baby and she loved it too! Best part is there is only one pot to clean up at the end.
Provided by MollyLin
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Chop all the veggies in bite-sized pieces.
- Season the chicken with garlic salt, pepper, and a light sprinkle of flour. Brown the chicken in a cast iron or oven safe skillet with a small amount of olive oil. Take the chicken out of the skillet and set aside.
- Place all the veggies in the skillet and season with garlic salt, pepper, dried parsley and add a little olive oil if needed. Toss in the skillet to coat with the chicken drippings.
- Place chicken back on top of the veggies and cook in the oven for about 30 minutes until the potatoes are tender and the chicken is cooked all the way through.
Nutrition Facts : Calories 326.2, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 114.6, Carbohydrate 45.8, Fiber 7.1, Sugar 5.8, Protein 20.5
CAST IRON CHICKEN FAJITAS
Marinating the chicken is an absolute must. Then cooking in a cast iron skillet results in mouth-watering fajitas. Serve with tortillas and your choice of toppings, such as salsa, guacamole or avocado, sour cream, or fresh-squeezed lime juice.
Provided by Yoly
Time 4h25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken breast and toss until well coated. Cover bowl and refrigerate, 4 hours to overnight.
- Heat a cast iron skillet over medium-high heat. Add chicken breasts to the hot skillet, reserving the marinade. Cook until browned, 6 to 8 minutes. Remove chicken from skillet, slice, and set aside.
- Heat 1 tablespoon olive oil in the same skillet and add onion, bell peppers, and reserved marinade. Cook until vegetables are soft and tender, 5 to 7 minutes. Add chicken back to the skillet, stir, and cook until warmed through, 2 to 4 minutes.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 11.3 g, Cholesterol 64.6 mg, Fat 20.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 664.5 mg, Sugar 4.9 g
More about "cast iron chicken recipes"
CAST IRON CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)Category EntreeServings 4-6Total Time 45 mins
- You can use your grill as an oven or just use your oven. Either way, you will need a large cast iron skillet big enough to hold all of the bone in pieces of chicken you bought without crowding the pan.
- Preheat the oven or grill to 425 degrees F and place the empty cast iron skillet in the oven as it heats up.
- While the oven and pan are heating, pat the chicken pieces dry and sprinkle on the seasoning salt. Use more or less as desired.
CAST IRON BAKED BONE IN CHICKEN BREAST - MAD ABOUT FOOD
From madaboutfood.co
PERFECT CAST-IRON SKILLET CHICKEN THIGHS RECIPE | BON …
From bonappetit.com
CAST IRON CRISPY CHICKEN DRUMSTICKS - TRUEATS
From trueats.net
57 INCREDIBLE CAST-IRON SKILLET RECIPES | EPICURIOUS
From epicurious.com
CAST IRON SKILLET WHOLE ROASTED CHICKEN - OUR SALTY …
From oursaltykitchen.com
CAST IRON CHICKEN THIGHS - SIMPLE 3 INGREDIENT RECIPE
From madaboutfood.co
SKILLET-ROASTED BUTTERMILK CHICKEN RECIPE | FOOD & WINE
From foodandwine.com
STANSPORT PRE-SEASONED CAST IRON COOK SET 6 PIECE SET (16903)
From amazon.com
Reviews 846
CAST-IRON SKILLET ROASTED CHICKEN WITH POTATOES - FOODIECRUSH
From foodiecrush.com
MAKE THIS CRISP-SKINNED CHICKEN AND ROAST VEGETABLES IN ONE …
From seriouseats.com
CAST IRON BBQ CHICKEN (JUICY & MOIST!)- DOMESTIC DEE
From domesticdee.com
CAST IRON FRIED CHICKEN - THE FRUGAL GIRL
From thefrugalgirl.com
17 LOW-MAINTENANCE, ONE-SKILLET CHICKEN RECIPES - BUZZFEED
From buzzfeed.com
STOVETOP CAST IRON CHICKEN BREAST - BARE ROOT GIRL
From barerootgirl.com
CAST IRON BUFFALO CHICKEN DIP - REAL FOOD WITH SARAH
From realfoodwithsarah.com
TRY A HEALTHY SOUTHERN-STYLE CAST-IRON CHICKEN DINNER - YUMMLY
From yummly.com
CAST-IRON SKILLET CHICKEN – FOOD NETWORK KITCHEN
From foodnetwork.com
THE BEST WAY TO GRILL A CHICKEN? ON A CAST-IRON SKILLET
From foodandwine.com
CRISPY CAST IRON SKILLET CHICKEN THIGHS - HOUSE OF NASH EATS
From houseofnasheats.com
THE BEST CAST IRON FRIED CHICKEN RECIPE - THEFOODXP
From thefoodxp.com
WHY DOES FOOD STICK TO MY CAST IRON SKILLET? – 5 REASONS TO …
From trycookingwithcastiron.com
CAST IRON CHICKEN BREAST AND POTATOES (ONE PAN DISH)
From simplyhomecooked.com
30 CHICKEN RECIPES TO COOK IN YOUR CAST-IRON SKILLET
BEST HEALTHY CAST IRON SKILLET CHICKEN BREAST - COOKING WITH BLISS
From cookingwithbliss.com
MTN MORNINGS: HOW-TO COOK CHICKEN IN YOUR CAST IRON - YOUTUBE
From youtube.com
CHICKEN AND RICE IN CAST IRON SKILLET - CHILAU FOODS
From chilaufoods.com
THE 40 BEST CAST IRON SKILLET RECIPES - GYPSYPLATE
From gypsyplate.com
IS IT BETTER TO FRY CHICKEN IN A CAST IRON SKILLET? - I'M COOKING
From solefoodkitchen.com
EASIEST ROAST CHICKEN IN A CAST IRON SKILLET - HOLISTIC FOODIE
From holisticfoodie.com
CAST IRON SPATCHCOCK CHICKEN – THE SASSY FOODIE
From thesassyfoodie.com
CAST-IRON SKILLET CHICKEN (STOVE TOP CHICKEN THIGHS)
From whereismyspoon.co
CAST IRON CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
SEES FOOD, WILL TRAVEL - CLASSIC CHICKEN ADOBO IN CAST IRON
From seesfoodwilltravel.com
HOW TO COOK CRISPY BAKED CHICKEN IN A CAST-IRON PAN
From justcook.butcherbox.com
CAST IRON SKILLET CHICKEN - SIMPLE AND ECONOMICAL – CHEF JACK ATL
From chefjackatl.com
26 BEST CAST IRON SKILLET RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CAST IRON FRIED CHICKEN THIGHS - THERESCIPES.INFO
From therecipes.info
10 COMFORT FOOD DISHES TO MAKE IN YOUR CAST IRON SKILLET
From allrecipes.com
DISCOVER CAST IRON CHICKEN THIGH 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
HOW TO MAKE FRIED CHICKEN IN A CAST IRON PAN - DUMMIES
From dummies.com
CAST-IRON ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #main-dish #potatoes #poultry #vegetables #american #kid-friendly #low-fat #chicken #dietary #one-dish-meal #low-sodium #low-cholesterol #infant-baby-friendly #low-saturated-fat #low-calorie #inexpensive #healthy-2 #toddler-friendly #low-in-something #meat #chicken-breasts
You'll also love