Seared Cast Iron Chicken with Baked Lemon Pasta
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 people, generously
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Course
Main Course
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Cuisine
American
Seared Cast Iron Chicken with Baked Lemon Pasta
Description
Seared Cast Iron Chicken with Baked Lemon Pasta includes two components: a lemon-infused baked pasta and a cast iron skillet-seared chicken breast. The pasta is gently toasted with butter and garlic, then baked with chicken stock until tender, finishing with fresh lemon zest, Parmesan, and parsley for bright, savory notes. The method produces pasta with a soft texture and infused lemon flavor throughout.
The chicken breast is seasoned with salt, pepper, garlic powder, and oregano before being seared in butter in a cast iron skillet. This technique gives the chicken a flavorful crust while keeping the interior moist. Cooking the chicken simultaneously while the pasta bakes allows for a coordinated meal.
This dish combines the richness of seared chicken with the brightness and comforting texture of baked lemon pasta. It works well as a flavorful dinner where the savory, tangy pasta complements the seasoned poultry. Served hot, it offers a pleasing balance of protein and starch prepared with layered seasonings.
Ingredients
baked lemon pasta
- 3 tablespoons butter unsalted
- 16 ounces tiny-cut pasta examples: orzo, ditalini, farfallini
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 32 ounces chicken stock or vegetable stock
- ½ cup Parmesan Cheese finely grated
- 1 to 2 tablespoons lemon zest depending on how lemony you like it, freshly grated
- 3 tablespoons parsley chopped, fresh, or herbs
seared cast iron chicken breast
- 1 pound chicken breast boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 3 tablespoons butter unsalted
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!
User Reviews
Overall Rating
5
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