My First Cast Iron Skillet Dish – Balsamic Mushroom Chicken

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Hello there! 

Just popping in quick to bring you a yummy dinner recipe I experimented with earlier this week in my new cast iron skillet! My soon-to-be sister-in-law gave me this Lodge cast iron skillet at my Bridal Brunch and I was so excited to start using it! It is so easy to make 1 “pot” meals in a cast iron skillet because they are oven safe so you can take them from stove top to oven and vice versa. A big plus for, well, everyone because who wants to do lots of dishes?!

I browned the chicken first in a little bit of butter. Set it aside, and cooked up the mushrooms and artichokes in some balsamic vinegar. Then I topped it with goat cheese and put it in the oven to bake for 15 minutes. I loved that I didn’t lose any of the cooking flavors because it was all cooked in the skillet. It was also super easy to clean. It was the simplest, gourmet-looking meal I have ever made! I cannot wait to try out more recipes in it! I have a feeling I will be using it on a weekly basis going forward πŸ™‚ 

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Balsamic Mushroom Chicken


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • 2 tbs butter
  • 2 large chicken breasts, cut into strips
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3 cups mushrooms, chopped
  • 1 can artichoke hearts
  • 1/4 cup balsamic vinegar
  • 2oz goat cheese

Instructions

  1. Pre-heat oven to 350 degrees
  2. In a cast iron skillet melt 1 tbs butter over medium/high heat
  3. Add chicken, season with salt and pepper, brown for 2 minutes on each side, set aside
  4. Melt 1 more tbs butter, add mushrooms and artichokes
  5. Pour balsamic vinegar over the vegetables
  6. Cook for 2-3 minutes
  7. Add chicken back to skillet
  8. Top with goat cheese
  9. Bake for 15 minutes
  10. Turn oven up to broil for 2 minutes to brown cheese, be careful not to burn
  11. Let cool slightly before serving


 Do you have any favorite skillet recipes I should try!? 

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