Super simple One POT dinner, Cast Iron Skillet Chicken Breasts with Potatoes and Leeks is so easy to make and a family favorite.
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.
Leftover chicken breast is amazing used for chicken salad sandwiches or salads.