5 from 5 votes
Close up of a crispy golden skinned chicken breast on a white plate.
Cast Iron Skillet Chicken Breasts with Potatoes and Leeks
Prep Time
10 mins
Cook Time
45 mins

Super simple One POT dinner, Cast Iron Skillet Chicken Breasts with Potatoes and Leeks is so easy to make and a family favorite.

Course: Dinner
Cuisine: American
Keyword: skillet chicken
Servings: 4
Calories: 516 kcal
Author: Kellie
  • 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
  1. Preheat oven to 425 degrees.

  2. Season the chicken breasts, liberally, with salt and pepper. Set aside.

  3. Heat the olive oil in the skillet over medium high heat until shimmering.

  4. Add the chicken breasts to the skillet, skin side down. Cook until golden brown and crispy, approximately 5-7 minutes.

  5. Flip the chicken over and cook for an additional 5 minutes.

  6. Transfer the chicken to a platter and keep warm.

  7. Add the leeks and potatoes to the skillet. Cook until the leeks have softened, stirring occasionally, approximately 5 minutes.

  8. 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.

  9. Transfer the skillet to the oven and bake for 20-25 or until an instant read thermometer registers 165 degrees.

  10. Remove the skillet from the oven and allow the chicken to rest for 5 minutes.

  11. Serve the chicken with the potatoes and leeks. Spoon the pan sauce over the chicken, if desired.

Recipe Notes

Leftover chicken breast is amazing used for chicken salad sandwiches or salads.

Nutrition Facts
Cast Iron Skillet Chicken Breasts with Potatoes and Leeks
Amount Per Serving
Calories 516 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Cholesterol 118mg39%
Sodium 216mg9%
Potassium 1043mg30%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 4g4%
Protein 42g84%
Vitamin A 913IU18%
Vitamin C 29mg35%
Calcium 84mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.