Creamy Lemon Chicken and Potatoes in Cast Iron Skillet
Equipment
- Large cast iron skillet (12 or 13.25 inch)
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 tsp freshly ground black pepper
- 1/4 tsp fine sea salt
- 1 Tb butter
Potatoes
- 12 oz baby potatoes, rinsed*
- 1 Tb olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Creamy Lemon Sauce
- 3/4 C heavy cream
- 1/2 lemon, cut in slices and then halved or halved and quartered**
- 1 C finely grated Parmigiano Reggiano
- freshly ground black pepper
- chopped parsley (optional)
Instructions
- Preheat the oven to 425 F.
- Dry chicken with paper towel.
- Season on both sides with salt and pepper.
- Melt the butter over medim high heat in a large cast iron skillet.
- When butter is hot, add chicken breasts and sear 4 minutes per side.
- While chicken is cooking, cut potatoes in half (or quarters, if large) and toss in a large bowl with olive oil, salt, and pepper.
- Place potatoes around chicken cut side down and transfer the skillet in the preheated oven.
- Cook for 20 minutes or until chicken has reached 170 F and potatoes are soft when pierced with the knife.
- Transfer the chicken and potatoes to a platter.
- Preheat the skillet for a minute over medium heat (it will still be very hot).
- Add heavy cream and scape off any stuck pieces.
- Add Parmigiano Reggiano, stir, and taste for salt. Adjust the seasoning as needed.
- Add lemon slices, stir, and cook over medium heat for about 3 minutes as the sauce thickens. Taste for seasoning.
- Pour the sauce over chicken and potatoes on a platter or place the chicken and potatoes back in the skillet and mix with the sauce.
- Top with freshly ground black pepper and chopped parsley, if desired.
- Serve and enjoy!
Notes
* For this recipe, I prefer a fingerling potato medley. You can use any baby potatoes or even Russet potatoes, peeled and cut in 1 inch pieces.
** If you can slice lemon very thinly, you can leave it as is (I do - you can see it in the picture). If you find it comes out a little thick, cut it in halves or quarters. I eat my lemon slices, my husband leaves his - it’s a matter of preference. The sauce will have plenty of lemon taste anyways.