Use skin-on chicken breasts in this dish for depth and flavor. Pro-tip: Tilt your Lodge pan away from you and spoon the drippings back onto the chicken to add moisture as it cooks.
Level
Intermediate
Prep Time
15 minutes
Cook Time
40 minutes
Serves
4-6
Cook it With Our
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Heat 2 tablespoons of oil in a Chef Collection 12 Inch Cast Iron Everyday Pan. Season chicken with salt and pepper. Sear the chicken — skin-side down first — until golden brown, 10-12 minutes. Transfer the chicken onto another plate.
- Heat the remaining 2 tablespoons of oil. Add the mushrooms and sear until golden brown, 5 minutes. Add artichokes, pickling liquid, water, and cayenne and season with salt and pepper. Cook the mixture just until it’s warmed through (about 3 minutes) and add chicken back to the pan. Transfer to oven and cook until the chicken reaches 160 degrees Fahrenheit for 15-20 minutes, then transfer the pieces to a cutting board. Let rest for 5 minutes.
- While the chicken is resting, mix in the asparagus and 2 tablespoons of parsley. Cook on the stove top until the asparagus is tender, 5 minutes. Slice the chicken on a bias and lay on top of the vegetable mixture. Garnish with remaining parsley and serve.
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