Chicken Artichoke Cast Iron Skillet


Well all things come to an end.  Our weather has begun to return to more appropriate fall temperatures, and we are even getting a little rain. This dreary weather puts you in the mood for delicious, warm foods.

Two of my favorite wedding presents were our cast iron pan and our Le Creuset cast iron dutch oven. These pans are heavy duty, and last a lifetime! They conduct heat beautifully, and man are they durable.  When I use them, the recipes turn out so well.

This cast iron chicken artichoke casserole is so fresh and light and is the perfect dish for those cold fall nights.


What you need:

  • 1.5 pounds boneless/skinless chicken thighs
  • 1 14-ounce can artichoke hearts
  • 2 tablespoons capers
  • 2 tablespoons extra virgin olive oil
  • 1 shallot minced
  • 3 garlic cloves minced
  • 2 tablespoons Champagne or white wine vinegar
  • 1 lemon, sliced
  • 2 tablespoons fresh oregano leaves
  • 1 pound of roasting potatoes, boiled for 10 minutes
  • salt and pepper to taste

Season your chicken with salt and pepper, and drain your artichokes.

Pre-heat your oven to 450F.

Heat your cast iron skillet to high heat with a tablespoon of olive oil and sear your chicken thighs for 7 minutes.

Remove them from the pan onto a plate and reduce heat to medium.

Add in your second tablespoon of olive oil and your shallots, garlic, and capers and cook for 2 minutes.  Add in your champagne or white wine vinegar and the drained artichokes.


Finally add your chicken back to the pan and top with lemon slices and your boiled potatoes.

Place the pan in the oven and cook for 15 minutes.

Remove and sprinkle on the fresh oregano.  If you can’t find fresh oregano, you can use rosemary or thyme as a substitute.

This is so tasty and warm, and it’s a really healthy dinner option for the week.



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