Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
11
votes
Cast Iron Skillet Chicken Breasts with Potatoes and Leeks
Super simple One POT dinner, Cast Iron Skillet Chicken Breasts with Potatoes and Leeks is so easy to make and a family favorite.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
5
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
skillet chicken
Servings:
4
Calories:
516
kcal
Author:
Kellie
Cost:
$10
Equipment
skillet
Ingredients
4
bone in Chicken Breasts
2
tbsp
olive oil
2
leeks
sliced and rinsed
1
lb
baby yukon gold potatoes
cut in half
1
cup
chicken stock
2
tbsp
butter
1
tbsp
Italian Seasoning
1
tsp
chopped fresh thyme
3
garlic cloves
minced
Instructions
Preheat oven to 425 degrees.
Season the chicken breasts, liberally, with salt and pepper. Set aside.
Heat the olive oil in the skillet over medium high heat until shimmering.
Add the chicken breasts to the skillet, skin side down. Cook until golden brown and crispy, approximately 5-7 minutes.
Flip the chicken over and cook for an additional 5 minutes.
Transfer the chicken to a platter and keep warm.
Add the leeks and potatoes to the skillet. Cook until the leeks have softened, stirring occasionally, approximately 5 minutes.
Stir in the chicken stock, butter, garlic and herbs. Bring the mixture to a boil and return the chicken to the pan, skin side up.
Transfer the skillet to the oven and bake for 20-25 or until an instant read thermometer registers 165 degrees.
Remove the skillet from the oven and allow the chicken to rest for 5 minutes.
Serve the chicken with the potatoes and leeks. Spoon the pan sauce over the chicken, if desired.
Notes
Leftover chicken breast is amazing used for chicken salad sandwiches or salads.
Nutrition
Calories:
516
kcal
|
Carbohydrates:
30
g
|
Protein:
42
g
|
Fat:
25
g
|
Saturated Fat:
6
g
|
Cholesterol:
118
mg
|
Sodium:
216
mg
|
Potassium:
1043
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
913
IU
|
Vitamin C:
29
mg
|
Calcium:
84
mg
|
Iron:
4
mg