My First Cast Iron Skillet Dish – Balsamic Mushroom Chicken
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 🙂
Balsamic Mushroom Chicken
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
- Pre-heat oven to 350 degrees
- In a cast iron skillet melt 1 tbs butter over medium/high heat
- Add chicken, season with salt and pepper, brown for 2 minutes on each side, set aside
- Melt 1 more tbs butter, add mushrooms and artichokes
- Pour balsamic vinegar over the vegetables
- Cook for 2-3 minutes
- Add chicken back to skillet
- Top with goat cheese
- Bake for 15 minutes
- Turn oven up to broil for 2 minutes to brown cheese, be careful not to burn
- Let cool slightly before serving
Do you have any favorite skillet recipes I should try!?