Cast Iron Skillet Chicken Breasts Recipe
Super simple One POT dinner, Cast Iron Skillet Chicken Breasts with Potatoes and Leeks is so easy to make and a family favorite.
Servings: 4
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.
Be sure your pan is screaming hot before you begin cooking so the chicken skin becomes ultra crispy and golden brown.
Nutrition
Calories: 516kcal | Carbohydrates: 30g | Protein: 42g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 216mg | Potassium: 1043mg | Fiber: 4g | Sugar: 4g | Vitamin A: 913IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 4mg