Crispy Iron Skillet Chicken

Kitchen Tested
  • Yield 2 servings
  • Prep 5 mins
  • Cook 25 mins

Sautéeing and then oven-roasting gives this rustic chicken a crunchy crust and keeps it moist and succulent inside.

Mark Boughton

Executive Chef Eddy Shin at Chapter 8 Steakhouse in Agoura Hills, Calif., uses a cast iron skillet for his chicken, which he starts on the stovetop and finishes in the oven. This dish is best served immediately.


2 bone-in chicken breast halves or leg quarters
1/2 teaspoon salt
1/8 teaspoon white pepper
3 tablespoons canola, peanut or vegetable oil


  1. Preheat oven to 450F.
  2. Sprinkle chicken with salt and pepper. Heat a cast iron skillet over high heat. Add oil and place chicken skin side down in the pan.
  3. Cook 7 to 8 minutes or until a crispy crust forms.
  4. Place in oven and bake 15 to 20 minutes. Pierce chicken with a fork near end; if juices run clear, chicken is done.

Recipe by Chef Eddy Shin



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