Seared Cast Iron Chicken with Baked Lemon Pasta

Name: Seared Cast Iron Chicken with Baked Lemon Pasta
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 people, generously
Ingredients: 3 tablespoons unsalted butter; 16 ounces tiny-cut pasta, like orzo, ditalini, farfallini, etc; 2 garlic cloves; kosher salt and pepper; 32 ounces chicken or vegetable stock; ½ cup finely grated Parmesan cheese; 1 to 2 tablespoons freshly grated lemon zest; 3 tablespoons chopped fresh parsley or herbs; 1 pound boneless, skinless chicken breasts; kosher salt and pepper; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 3 tablespoons unsalted butter

User Reviews

5.0

93 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
4 people, generously
Course
Main Course
Cuisine
American

Seared Cast Iron Chicken with Baked Lemon Pasta

Kian Mendoza

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We are obsessed with this chicken with baked lemon pasta! It's the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it's the ideal weeknight meal.

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Ingredients

Servings

baked lemon pasta

3 tablespoons unsalted butter
16 ounces tiny-cut pasta, like orzo, ditalini, farfallini, etc
2 garlic cloves, minced
kosher salt and pepper
32 ounces chicken or vegetable stock
½ cup finely grated Parmesan cheese
1 to 2 tablespoons freshly grated lemon zest, depending on how lemony you like it
3 tablespoons chopped fresh parsley or herbs

seared cast iron chicken breast

1 pound boneless, skinless chicken breasts
kosher salt and pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
3 tablespoons unsalted butter

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Instructions

baked lemon pasta

Preheat the oven to 375 degrees F.
Melt the butter in an oven-safe saute pan, skillet, braiser or dutch oven over medium heat. Stir in the pasta and cook for a few minutes, stirring often, so the pasta toasts. Stir in the garlic and a pinch of salt and pepper.
Pour in 3 ½ cups of the stock, stirring to combine. Place the skillet in the oven, uncovered, and cook for 12 to 15 minutes, until the liquid is mostly absorbed and the pasta is tender.
Remove the pan from the oven and stir in the remaining stock, the parmesan and the lemon zest. Place it back in the oven for 5 minutes. Don’t worry if it seems too liquidy - the pasta soaks up all the stock quickly! Stir in the chopped parsley.

seared cast iron chicken breast

While the pasta is in the oven, heat the cast iron skillet over medium heat. Pat the chicken breast dry with a paper towel and season it all over with the salt, pepper, garlic powder and oregano.
Add the butter to the skillet. Once melted and sizzling, add in the chicken. Cook it on one side until deeply golden brown, about 5 minutes. Flip it and cook for an additional 5 minutes, not moving it so it gets that golden brown
Place the skillet in the oven for 5 to 10 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Let the chicken rest for 5 minutes, then slice and serve with the pasta!