Are you looking for delicious, healthy, and easy recipes to elevate your weeknight dinners? Look no further! This recipe utilizes the magic of your Lodge cast iron skillet to create a truly satisfying meal: crispy, juicy chicken breasts paired with perfectly roasted vegetables. It's a quick dinner idea that's packed with flavor and perfect for homemade cooking. Get ready to experience the joy of cast iron cooking!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb baby potatoes, halved or quartered if large
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
Instructions:
Preparing the Chicken:
- Pat the chicken breasts dry with paper towels. This is crucial for achieving crispy skin in the cast iron skillet.
- In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Add the chicken breasts to the bowl and toss to coat evenly.
Roasting the Vegetables:
- Preheat your Lodge cast iron skillet over medium heat.
- Once hot, add the potatoes, broccoli, and bell peppers to the skillet. Toss to coat with a little of the remaining oil from the chicken marinade.
- Roast for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly brown.
Cooking the Chicken:
- Add the marinated chicken breasts to the skillet with the vegetables. Arrange them so they're not overcrowded.
- Cook for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy. The cast iron will retain heat beautifully, resulting in perfectly cooked chicken.
- During the last few minutes of cooking, sprinkle the chopped rosemary over the chicken and vegetables.
Serving:
Remove the chicken and vegetables from the skillet and serve immediately. This dish is equally delicious on its own or served with a side of quinoa or rice.
Cooking Tips:
- Don't overcrowd the skillet: Ensure there's enough space between the chicken breasts and vegetables for even cooking. You may need to cook them in batches if necessary.
- Use a meat thermometer: This guarantees perfectly cooked chicken every time.
- Season generously: Don't be shy with the spices! Feel free to adjust the seasonings to your liking.
- Experiment with vegetables: This recipe is easily adaptable. Feel free to substitute other vegetables like carrots, zucchini, or Brussels sprouts.
Variations:
- Lemon Herb Chicken: Add the zest and juice of one lemon to the chicken marinade for a bright, citrusy flavor.
- Spicy Chicken: Add a pinch of cayenne pepper or red pepper flakes to the marinade for a little kick.
- Sheet Pan Option: If you don't have a large enough cast iron skillet, you can adapt this recipe for a sheet pan.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 20-25g
This simple yet flavorful recipe showcases the versatility of your Lodge cast iron skillet. Enjoy the delicious results of this easy and healthy meal! It's perfect for busy weeknights, yet impressive enough for a casual dinner party. The crispy chicken and tender vegetables are a guaranteed crowd-pleaser!