These skillet roasted chicken breasts are pan seared quickly and then slow roasted and the result is dinner that is juicy, succulent and falls off the bone.
Tired of boring old chicken?
Not this recipe!
The chicken is nestled in a cast iron skillet in a flavorful white wine sauce and paired with honey gold bite-size potatoes and tender carrots. Doesn’t that sound delicious?
It’s that good. The carrots are sweet yet crisp and the potatoes, buttery and soft.
This dinner pulls together easily. I usually always have a pack of chicken in my fridge.
And carrots are always in the vegetable bin with two growing teens in my family.
I always have potatoes on hand whether they are russet or individual bite-size potatoes.
Really any kind of vegetable would work well in this dish. Asparagus, sweet peppers or any root vegetable would be delicious. Butternut squash would be fabulous!
This skillet dinner is an easy dinner for two and easy to pull together for a midweek meal.
Cast Iron Skillet Roasted Chicken Breasts with Carrots & Potatoes
Ingredients
- 2 slices bacon, chopped
- 2 chicken breasts, skin-on, bone in
- 1/4 cup flour, reserving 1 tablespoon
- 1 tablespoon Herbs de Provence
- 1/2 cup white cooking wine
- 1 cup chicken broth
- 6 carrots, peeled
- 10-12 honey gold one bite potatoes
- Kosher salt and pepper
Instructions
- Preheat the oven to 350°F.
- Mix together the flour and Herbs de Provence. Dredge both sides of each chicken breast in the flour mixture and set aside.
- Using a cast iron skillet over medium heat sauté the bacon until crispy. Remove the bacon bits from the skillet using a slotted spoon and transfer to a paper towel lined plate.
- Transfer the chicken to the cast-iron skillet and brown each side in the bacon grease until golden brown, about 4 minutes a side.
- Transfer the chicken from the skillet to a plate and add a tablespoon of the reserved flour and mix well. Next, add the white wine and chicken broth slowly scraping up the bits from the bottom of the pan. Simmer the sauce until it begins to thicken slightly.
- Return the chicken breasts and bacon to the skillet and add the carrots and potatoes as well. Season with kosher salt and pepper to taste and place in the oven for 40 minutes or until the chicken is cooked through.
-200x300.jpg "Baked Lemon Risotto with Asparagus and Peas")
For everyday living, I like to prepare dishes that take little time, where the ingredients are easy to find at the local grocer and above all, taste good.
I love everything about this recipe! It’s simple and I can tell it’s a very delicious meal!!
Easy and delicious. Thanks Renee.
What a romantic dinner for two — everything always tastes better in a skillet!
Perfect for Valentine’s Day!
another wonderful use for my cast iron skillet
I love cooking with cast iron too!
This looks delicious! Only problem I have…is no cast iron skillet! They just aren’t really a thing over in the UK…I had a small one once but it rusted. What could I use instead? Thanks!
No worries…use a regular stovetop skillet to sear the chicken and if it is not oven safe transfer it to a baking dish and in the oven it goes. Hope you enjoy!
I love the lightness of your recipe!! It’s perfect for any weekdays dinner!!!
Thanks so much…it’s great any day of the week:)
We make a lot of chicken using our cast iron skillet; your addition of potatoes and carrots looks perfect for this wonderful and rustic meal!
Thanks Dan…an easy midweek meal:)
This looks wonderful. I love using my cast iron skillet. It is so wonderful that everything always turns out so well…it’s like magic!!
I agree…love my cast iron skillet. Thanks Gloria!
This looks so good! I have a new cast iron skillet, but have been afraid to use it. Any tips?
Don’t be afraid…you can’t really screw things up. The pan hold the heat so well. It will become a kitchen favorite.
Goodness this looks soooo good!!
I have to make this next week! Looks fantastic!
Thanks….it’s an easy midweek meal. I hope you enjoy it!
This is my kind of recipe. Delicious and all in the cast iron pan. I anything in a cast iron and this recipe is a keeper. I love the chicken getting crisp and then slow cooked. The chicken must be so tender
The chicken is very tender and it’s a great meal and easy clean up:) Thanks Eileen.
You have a lovely blog. Your photos are awesome. I’ve enjoyed browsing.
Thanks so much Liz…I love hearing from new readers. I hope you enjoy 🙂