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chicken in cast iron skillet with peppers and onions.
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Chicken in Cast Iron Skillet

Boneless, skinless chicken cutlets and vegetables are cooked to perfection for this chicken in cast iron skillet recipe.Serve this recipe with flour or corn tortillas or over a bed of steamed white rice.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: American
Keyword: chicken in cast iron skillet
Servings: 4 servings
Calories: 295kcal
Author: Lois

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 small yellow onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 poblano pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • Flour tortillas for serving; optional

Instructions

  • Preheat your cast iron skillet to medium heat and add the oil.
  • Combine all the spices in a bowl and mix well.
  • Cut the onion and peppers into slivers; set aside while you cook the chicken.
  • Season the chicken, saving about a fourth of the seasoning to use for the vegetables.
  • Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F.
  • Once the chicken is cooked, remove it from the pan to slice into strips. Set aside while the vegetables cook.
  • Add the vegetables to the cast iron skillet and sprinkle them with the remaining seasoning.
  • Saute until they caramelize (about 10 minutes) stirring or tossing occasionally.
  • Add the sliced chicken cutlets back into the skillet and mix thoroughly with the cooked vegetables.
  • Remove from heat.
  • Serve the chicken and vegetables wrapped in flour tortillas or serve over cooked rice.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 17g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 77mg | Sodium: 678mg | Fiber: 3g | Sugar: 4g