Crispy Iron Skillet Chicken

Mark Boughton
  • Yield: 2 servings
  • Prep: 5 mins
  • Cook: 25 mins

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
1/2teaspoon salt
1/8teaspoon white pepper
3tablespoons 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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 330
  • Fat 24g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 14g
  • Cholesterol 75mg
  • Sodium 650mg
  • Potassium 220mg
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 0
  • Protein 27g
  • Trans Fat 0
  • Vitamin A 0
  • Vitamin C 0
  • Calcium 2%
  • Iron 6%