This Cast Iron Chicken is the best way to get perfectly crispy skin and juicy meat every time! This is one of those down home chicken recipes, just like mama used to make, with mouthwatering meat that’s perfect for the whole family.
Table of Contents
- What Is Cast Iron Chicken?
- Cast Iron Skillet Chicken Ingredients
- How to Make Chicken in a Cast Iron Skillet
- Prep the Oven
- Make the Strawberry Rhubarb Glaze
- Prep the Skillet and Chicken
- Cook the Chicken
- Serve and Enjoy
- Girl Carnivore Expert Recipe Tipps
- What to Serve With Cast Iron Chicken
- Leftovers & Reheating
- MORE CAST IRON SKILLET RECIPES
- Cast Iron Chicken Recipe
- Recipe FAQs
We love using cast iron skillets to make delicious meals, from Double-Cut Cast Iron Pork Chops to Cast Iron French Fries with Chili! The cast iron skillet is the perfect cooking method for making all types of recipes, including this Cast Iron Chicken. This chicken recipe uses a hot cast iron skillet to create a deep, flavorful dish perfect for meal prep or adding to your collection of weeknight dinners.
What Is Cast Iron Chicken?
This Cast Iron Chicken with Strawberry Rhubarb Balsamic Glaze recipe is the perfect mix of sweet and savory, bringing out the best in one of the most classic dishes you can prepare. Using humble ingredients and delicious strawberry preserves, we created a recipe perfect for sharing around a table with great laughter and conversation. Just like every meal should be. Say it with homemade food and share something more than fast food with your family tonight.
Cast Iron Skillet Chicken Ingredients
FOR THE STRAWBERRY RHUBARB GLAZE
- Bonne Maman Strawberry Preserves – You can find these near the jam section at most grocery stores. If you can’t, regular strawberry preserves work just fine.
- Chopped Onion
- Balsamic Vinegar Fig Reduction
- Red Wine Vinegar
- Salt And Pepper
- Rhubarb Trimmed And Chopped
FOR THE CHICKEN
- Grape Seed Oil
- Bone In Skin On Chicken Quarters
- Fresh Thyme And Sliced Strawberries – For garnish.
How to Make Chicken in a Cast Iron Skillet
Prep the Oven
Preheat the oven to 425 degrees F.
Make the Strawberry Rhubarb Glaze
In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring it to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If the sauce thickens too much, add a bit more of the strawberry preserves.
Prep the Skillet and Chicken
Meanwhile, heat the grape seed oil in a large cast iron pan until very hot. This will produce a crispy skin on the chicken. Then, pat the chicken dry with a paper towel and season with salt. The drier you get your chicken beforehand, the crispier the skin will be.
Cook the Chicken
Place the chicken skin side down in the hot skillet and sear chicken until crisp and golden brown, around 7 to 10 minutes. Then, flip the chicken carefully with tongs, cover it, and place it in the hot oven. Cook chicken for another 20 minutes. Next, remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and let the chicken cook for another 5 to 7 minutes. Let the chicken rest for 5 minutes before serving.
Serve and Enjoy
Serve the chicken on a platter with additional sauce on the side to spoon over the top.
Girl Carnivore Expert Recipe Tipps
- Use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165 degrees F with a digital meat thermomter.
- If using a new cast iron skillet, make sure to check out our How to Season Cast Iron guide before using it.
- If you don’t have grape seed oil, canola oil, vegetable oil, or avocado oil will work! Just make sure the oil has a high smoke point and won’t start smoking or become rancid.
- Experiment with other fresh herbs like rosemary or oregano to bring out different flavors.
What to Serve With Cast Iron Chicken
This delicious chicken meal pairs perfectly with flavorful side dishes like Cayenne Maple Roasted Bacon Brussels Sprouts and Squash, Kale & Apple Salad with Warm Bacon Vinaigrette, or this Grilled Corn on the Cob!
Leftovers & Reheating
Pop any leftovers into an airtight container in the fridge for 3-4 days. When you’re ready to eat it, place a cast iron skillet on the stove and heat the chicken up until warm. Alternatively, you can turn the oven to 350 degrees F and bake until warm.
If you want to save this meal for later, place it in the freezer in an airtight container for 3-4 months. To reheat, place the chicken in the fridge overnight to thaw and use the same reheating instructions as above.
MORE CAST IRON SKILLET RECIPES
Beef Recipes
Cast Iron Sloppy Joes
Beef Recipes
Cast Iron Steak with Sauce au Poivre
GC Original
Double-Cut Cast Iron Pork Chops
This Cast Iron skillet Chicken recipe is our favorite way to make chicken! The hot pan creates perfectly tender chicken that’s crispy on the outside and juicy on the inside. With simple ingredients like chicken, fresh herbs, and a strawberry rhubarb glaze, this easy recipe will put all your other dinner recipes to shame!
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Cast Iron Chicken
Ingredients
For the Strawberry Rhubarb Glaze
- 3/4 cup Bonne Maman Strawberry Preserves
- 1/2 cup chopped onion
- 1 tbs balsamic vinegar fig reduction
- 1 tbs red wine vinegar
- salt and pepper
- 2 stalks rhubarb trimmed and chopped
For the Chicken
- 2 tbs grape seed oil
- 4 lbs bone in skin on chicken quarters
- fresh thyme and sliced strawberries for garnish
Instructions
- Preheat the oven to 425 degrees F.
- In a small saucepan, combine the strawberry rhubarb glaze ingredients.
- Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time.
- Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.
- Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt.
- Place the chicken skin side down and allow to crisp and golden,7 to 10 minutes.
- Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes.
- Remove the lid and spoon a bit of the sauce over the chicken.
- Place in the oven and cook another 5 to 7 minutes.
- Serve the chicken on a platter with additional sauce on the side to spoon over the top.
Nutrition
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Save Recipe BookmarkRecipe FAQs
Absolutely! Use whatever kind of chicken you like. We like the chicken, for the techture and flavor it gives, but if you have boneless chicken breasts, they work in a pinch.
Yes! If you don’t feel like using your oven, simply cook the chicken in the skillet on the stove top. However, we find that the convection heat of the oven makes for a better overall cook. If using a Dutch oven, cover with the lid to help recreate this on the stovetop.
Any nonstick skillet or stainless steel skillet will work just fine as long as it’s oven safe. Though, we highly recommend investing in one solid cast iron pan.
Check out our step-by-step details in our post on How to Clean a Cast Iron Skillet.
Model Credit the ever boho Alice Phillips of Ally’s Kitchen
