The fats and juices will impart that rich chicken-y flavor and are perfect for sizzling up whatever you toss into the skillet — vegetables, sliced citrus, fruit, tangy, hot, savory, sweet, umami.

Place 12-inch cast-iron skillet on rack; heat to 450 degrees. Combine paprika, salt, pepper, onion powder and garlic in bowl. Pat chicken dry with paper towels; sprinkle all over with spice mixture.

Cast Iron Skillet Chicken If you think chicken breast is boring, you haven't tried Cast Iron Chicken Breast yet! Cooking your chicken in a cast iron skillet results in meat that's perfectly seared ...

My cast-iron skillet is nothing fancy: 12 inches, with handles on both sides to make hoisting it in and out of the oven a bit easier. It was maybe about $20 ($10 after the Macy’s mail-in rebate).

Plain Greek yogurt, for serving (optional) Directions Preheat the oven to 425˚F. Toss the carrots, garlic, red onion, olive oil, 1 teaspoon salt and ½ teaspoon pepper in a 12-inch cast-iron skillet.

In a large cast iron skillet, heat about ½-inch of oil to 350 degrees. Add chicken to pan in batches, being careful not to crowd it together. Cook, turning frequently, for about 10-12 minutes.

Acidic ingredients like tomatoes, lemon and wine can affect cast iron. Learn when it's safe to use them and how to protect your skillet's seasoning.

Technique tip: Gently preheating the cast iron helps to get that perfect, crispy crust we all love, while also providing the dough with enough form to stand up to the hearty toppings.