The best measure to keep your cast iron skillet well seasoned and non-stick is to cook in it very often. Many meals that are traditionally cooked in other cookware or bake ware actually taste much better when cooked in cast iron. The recipes are endless for dinners, side dishes and even desserts and all give you the easy clean up that is natural with cast iron. Here are some great one pot meals for your cast iron skillet.
Cast Iron Skillet Chicken Pot Pie (Tablespoon)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 bag of frozen mixed vegetables
- 1 ½ cups shredded rotisserie chicken
- 1 (9-inch) refrigerated pie crust
- 1 egg slightly beaten
- Salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit
- Heat the oil in a cast iron skillet over medium heat. Add minced garlic and cook until tender.
- Add flour and sauté about two minutes
- Add broth about ½ cup at a time until the sauce has thickened. Stir in the mixed vegetables.
- Add the chicken and simmer on low heat about 5 minutes. Season to taste with salt and pepper.
- Unroll the refrigerated pie crust and place on top of the skillet.
- Place the cast iron skillet into the oven for 15 minutes to lightly brown the crust, and then reduce the oven temperature to
- 375 degrees Fahrenheit for 15 minutes or until the crust is deep golden brown.
- Remove the skillet from the oven and let it rest for 20 minutes before cutting and serving the chicken potpie so it will set up.
Three Cheese Skillet Nachos (Two Peas and Their Pod)
- Tortilla chips (enough to fill your skillet)
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 cup canned black beans drained
- ½ cup Queso Fresco cheese
Preheat oven to 400 degrees Fahrenheit.
Place half of the tortilla chips into the cast iron skillet. Layer half of the cheddar and pepper jack cheeses over the chips. Top with half of the beans. Add remaining half of the chips, cheddar and jack cheeses and bean.
Place the skillet in the oven and bake for 10-15 minutes until the cheeses melt. Remove from the oven and top with the queso fresco cheese.
Easy Skillet Lasagna (How Sweet it Is)
- 8 ounces lasagna noodles, broken into thirds
- 1 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 sweet onion, diced
- 4 garlic cloves, minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 pound 95% lean ground beef
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons fresh chopped basil
- 4 ounces fresh mozzarella cheese, sliced
- 1/2 cup ricotta cheese
- 8 fresh basil leaves, torn
- parmesan cheese for grating
Preheat oven to 425 degrees F. Prepare water for pasta and bring to a boil. Season ground beef with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat a large cast iron skillet over medium heat. Add in olive oil and 1 tablespoon of butter, and then toss in onions with 1/4 teaspoon salt. Stir and cook for 3-4 minutes, until soft. Add in garlic and cook for another minute, then add in ground beef, baking it apart with a spatula or wooden spoon. Cook until just browned, about 5-6 minutes, stirring occasionally. If there is excess liquid in the pan, feel free to drain a bit.
At this point, the water should be boiling, toss the broken noodles in and cook them for about 5 minutes. Remove with a slotted spoon or drain in a colander and set aside for a few minutes.
Once beef is browned, add in tomatoes with remaining butter and the 3 tablespoons of fresh basil, tossing well to coat. Add in broken noodles, using the spatula or spoon to fold the beef and sauce over the noodles. Once noodles are evenly distributed and mostly under the sauce, add sliced mozzarella on top and scoop on ricotta. Bake for 10 minutes, then immediately remove and add torn basil on top. Let it set for about 10 minutes before cutting the lasagna.
Skillet Chicken Roast with Carrots and Leeks (The Pig & Quill)
- generous tablespoon coconut oil
- 2 large boneless, skinless chicken breasts, patted dry and cut into about 3 pieces each
- 1 tablespoon pickling spice, ground, divided
- 1 tablespoon agave
- ½ tablespoon sea salt
- 3 leeks, trimmed, halved, rinsed thoroughly and halved again (leave the root end intact
- 4-5 carrots, halved lengthwise
- 1 cup stock (chicken, veggie or beef)
Preheat oven to 425F. Add coconut oil to large skillet and bring to med-high heat. Meanwhile, toss cut-up chicken with ½ T ground pickling spice, sea salt and agave. Add to skillet and brown on first side, about 3-5 minutes.
While chicken is browning, mix remaining ½ T pickling spice with 1 cup stock.
Flip chicken. Nestle carrots and leeks around chicken pieces as best as possible and pour over stock/pickling spice mixture.
Place skillet into preheated oven and braise for 15 minutes or until chicken is cooked through and veggies are crisp-tender, basting with juices a time or two, if desired. Serve chicken and veggies with pan juices over potatoes, quinoa or rice.
Chicken Enchilada Skillet (Damn Delicious)
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts, thinly sliced
- Kosher salt and pepper to taste
- 6 corn tortillas, cut into bite size pieces
- 1 (14.5 oz) can of diced tomatoes with green chiles
- 1 ¼ cup red enchilada sauce
- 1 (8 oz) can tomato sauce
- ½ cup shredded cheddar cheese
- ½ cup Monterrey jack cheese
- 1 avocado, halved, seeded, peeled and diced
- ¼ cup tortilla strips
- 2 tablespoons chopped cilantro leaves
Heat olive oil in a cast iron skillet over medium high heat
Season chicken with salt and pepper to taste. Add to skillet and cook through about 3 to 4 minutes per side. Let cool and dice into bite size pieces.
Add corn tortillas to the skillet and cook. Sir often until brown and crispy about 4 minutes. Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken to combine well. Heat through for about 2 minutes. Top with cheese and cover with lid until melted.
Garnish with avocado tortilla strips and cilantro.