Quick Chicken Cast Iron Skillet

Quick Chicken Cast Iron Skillet

Serving Size: 4


  • 2/3 cup slivered almonds
  • 2 1/2 pounds chicken breasts (but I guess you could include legs & thigh pieces if you don?t want all breast meat)
  • 1/3 cup flour
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon herb pepper seasoning
  • 1/4 teaspoon poultry seasoning
  • 2 tablespoons butter
  • 1 tablespoon almond oil
  • 1 cup each long grain white rice, chopped onion, julienne carrot, sliced celery and sliced mushrooms
  • 1-teaspoon basil
  • 1 can (10 3/4 ounces) condensed, no fat, chicken broth
  • 2 tablespoons chopped parsley


  1. Spread almonds in a shallow cast iron skillet or Dutch Oven.
  2. Toast at 350 F for about 10 minutes or until the almonds are a light golden brown, stirring once or twice.
  3. Remove from the skillet / DO to cool.
  4. Dredge chicken in mixture of flour, seasoned salt, herb pepper and poultry seasoning.
  5. Heat butter and oil in the 10-inch (or larger) cast iron skillet or DO.
  6. Brown chicken on both sides and remove from the skillet / DO.
  7. Saute rice, onions, carrots, celery and mushrooms until the vegetables are tender - crisp, about 2 minutes.
  8. Stir in basil, 1/3-cup almonds and chicken broth.
  9. Place browned chicken over rice mixture.
  10. Bring to boil; cover; turn heat low and simmer 25 to 30 minutes or until rice and chicken are tender.
  11. Sprinkle with remaining 1/3-cup almonds and parsley to serve.


From DutchOvenCooking Yahoo Group; fwgodsey http://groups.yahoo.com/group/dutchovencooking/message/67215 Modified from a recipe by the Almond Board of California.


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