Crispy Iron Skillet Chicken

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 7/29/2020

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

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.

30 min Prep: 5 min Cook: 25 min
Serves: 2 Save

Ingredients (4)

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

Directions

  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.

Dill Cucumber Gin

The Bar

Ingredients (8)

  • 1.5 oz. Tanqueray London Dry Gin
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Elderflower Liqueur
  • 0.5 oz. Sugar Syrup
  • 2 pieces Cucumber
  • 2 pieces Dill
  • 1 pinch of Salt
  • Ice
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