Chicken Fillets On Cast Iron

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I made these cute guys on my cast iron skillet. And there is absolutely a big difference between these and the ones cooked on a regular non stick skillet. These are perfect! This skillet is my first cast iron item in kitchen and it will not be the only one. But how did I decide to start using cast iron? Just after reading this article by Oysterculture, I was persuaded not to use teflon (non stick) pans that often and this was the starting point of my cast iron experience. When you read her article, you will see that there is an unbelieavable link between teflon and dead birds.Go read that article if you want to learn further on how chemicals harm nature and our body.

pan2

(Before seasoning)

Searching cast iron on the Internet, I learnt that it is the healtiest cookware material. I must admit that I was so excited when we brought this skillet to home. You have to look after cast iron cookware, which makes it special and different from other pans. And it needs a process at the beginning before starting to use it called seasoning. With the guidence of salesman’s advice, we washed it just with water (no detergent), dried, brushed all around it with olive oil (including its holder), and cooked it in oven at 200C for 1 ½ hours. Then it was ready to use!

We love to grill beef or chicken on this skillet. As heat distributes equally on cast iron, this is a perfect way of grilling. And the cleaning part is not difficult.  Just wash it under water, use salt instead of detergent to remove any remnants, dry, and oil it again before placing it on shelf. This method is like a natural seasoning and you will see how tasty your beef or chicken is each time you use it. So the more you use your cast iron skillet, the more scrumptious results you have. You can check this article out at Macheesmo to learn more reasons for using cast iron. Thank you Nick for listing these!

I generally marinade chicken or beef in a simple olive oil and tyme mixture, but I used a different one this time. I saw this great marinade here by dokuzuncubulut. Her sauce is much more flavorful, so it was a must for me to try. It is mainly a Turkish blog with many scrumptious recipes with helpful tips. Besides she shares not only her vacations but also her gardening and craft experience. It’s always fun to visit her blog and I always learn something from her blog. You know what? She also has some recipes in English, too. Go visit her blog! I’m sure you will find many things you like there.

I adapted this marinade from her recipe with what I have in my kitchen. She used red and black peppercorns, but I used ground blak pepper only as I didn’t have peppercorns. Also, I used a bay leaf and dried thyme although she didn’t. And also I used ginger powder although she used grated fresh ginger.

Demir Dökümde Piliç Bonfile

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Mix all ingredients of marinade in a bowl.

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Put fillets in a plastic bag and pour the sauce on them. Make sure all fillets are coated with sauce. And tie the bag. Put it on a plate and wait it in refrigerator for about 5 hours.
Put your cast iron skillet on stove over high heat (I didn’t add oil in it as I already keep my skillet oily as explained above). When it’s heated enough, you see fumes rising up.

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(After seasoning)

Bring it to low heat and place chicken fillets on skillet. Turn them over after about 5 minutes. And brown the other sides for another 5 minutes. When they reach the color you desire, take them on a plate. Repeat the same steps until you finish the fillets.

You can serve these well browned chicken fillets with a minced parsley topping. And a fresh green salad is a perfect companion for them.

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Chicken Fillets On Cast Iron

Rating: 51

Prep Time: 5 hours, 10 minutes

Cook Time: 20 minutes

Total Time: 5 hours, 30 minutes

Serving Size: 2

roastedchicken1

Very well marinated chicken fillets roasted on cast iron skillet.

Ingredients

  • 10 chicken fillets
  • Marinade:
  • ½ cup soy sauce
  • ½ cup sunflower oil
  • 1 lemon zest, grated
  • 4 cloves garlic, peels on, just broken gently with palm
  • ½ tsp turmeric powder
  • ½ tsp ginger powder
  • ½ tsp ground black pepper
  • ½ tsp dried thyme
  • 1 bay leaf

Instructions

  1. Mix all ingredients of marinade in a bowl.
  2. Put fillets in a plastic bag and pour the sauce on them. Make sure all fillets are coated with sauce.
  3. Tie the bag, put it on a plate and wait it in refrigerator for about 5 hours.
  4. Put your cast iron skillet on stove over high heat.
  5. Bring it to low heat when heated enough and place chicken fillets on skillet.
  6. Turn them over after about 5 minutes. Brown the other sides for another 5 minutes.
  7. When they reach the color you desire, take them on a plate. Repeat the same steps until you finish the fillets.
  8. Serve these well browned chicken fillets with a minced parsley topping.
http://www.giverecipe.com/chicken-fillets-on-cast-iron.html

Comments

  1. The Manly Housewife says

    Nicely done. I have a friend out of choice and flavors prepares all her meals in cast iron. She does not even own anything teflon or like. Great Post!

  2. RavieNomNoms says

    This is great, thanks for sharing! I love to cook with cast iron…so this is a perfect recipe for me to try! : )

  3. says

    I love my cast iron skillets! I use them everyday. No teflon for me. Your chicken is perfect! Love the flavors too!

  4. says

    I started using cast iron cookware several years ago and I’ve been happy I did. The rest of my cookware is also stainless steel. All for the same reason you started using it.

    Your chicken cooked beautifully. I’m sure you will get great use out of it. :-)

  5. says

    Yum! I bought a cast iron skillet not too long ago, but haven’t used it for cooking meat yet, surprisingly. I like to cook potatoes cut up like steak fries in it on the grill :)

  6. says

    I have always wanted a cast iron pan… living in San Diego, I use my grill 5 days a week, but I still have this pan on my wish list! Your chicken looks really good.

  7. says

    I agree cast-iron is a terrific material to cook with. Its weight is the only problem, but there are no worrisome chemicals migrating into the food.

  8. says

    Lovely post. Thanks for sharing about teflon and cast iron. Yes, cast iron is the best. We have been using that for generations. But occasionally I still use my non-stick pan for a quick fry, especially eggs. Love your chicken. The colour looks very nice. Looks delicious too.

  9. says

    Senin tavuklarda şahane olmuş Zerrincim… Şu dökme tavalar resmen hayat kurtarıyor. Ellerine sağlık olsun… Sevgiler.

  10. says

    You have me convinced…I”m going to buy a cast iron skillet ASAP. And this recipe looks delicious, as always!

  11. says

    Zerrin – those chicken breasts are evenly and beautifully caramelized! Do you use a press on the chicken while they’re cooking?

    I’m almost afraid to read the article about teflon, but will.

  12. Bonnie says

    Wow — that article on Teflon is truly frightening. I’ve been looking at cast iron anyway but they’re so darn heavy! But the food always somehow tastes better.

  13. says

    The Manly Housewife- I’m planning to make some other dishes on cast iron, too. Maybe I will buy some other cast iron cookware as well.

    RavieNomNoms- Thank you! Hope you love it when you try.

    Reeni- I will absolutely use it more often.

    Jean- My other cookware is stainless steel, too. I just have one teflon now as I threw the others away. And I hardly use it, sometimes to make rice pilaf.

    Baking Serendipity- I haven’t cooked any vegetables on it yet, but I sure will. On a different skillet maybe. I don’t want to spoil the flavor/seasoning of this one. I will use this just for meat and chicken.

    Kim- You should buy one! You will not regret. It definitely makes a difference.

    Carol- You’re right, you need to have muscle on your arms to lift cast iron cookware :) But this is another aspect that makes cast iron special.

    MaryMoh- I gave up using non stick pan for eggs too. I use a copper pan for it.

    Fight The Fat foodie- I know I must expand my cast iron cookware. And I will of course check your shrimp taco right now. Thank you for sharing it.

    Dokuzuncubulut- Sizin marine sosunuzla bu dökme tava birleşince ortaya harika bir lezzet çıktı. Teşekkürler!

    Monet- You will not regret, I promise.

    Cristina- No I didn’t. I just place them on skillet and cook each side for about 5 min. I think it’s because of equal heat distribution. I had the same feeling as you when I read the article, but you know reality may be cruel.

    Gitte- Thank you!

    Belinda- I agree it takes some time, but then you are addicted to cast iron.

    Torviewtoronto- Thank you!

  14. says

    These fillets look perfectly done! While I still use a non-stick pan, I keep it at a lower temperature and watch out for signs of any breakdown in the coating. However, the vast majority of my cooking is done in stainless steel and cast iron – I have have three in different sizes as well as several that are porcelain-coated. I love how they conduct and retain heat, so excellent for searing meat or cooking slow stews.

    I wish I could buy all the different kinds out there! 8-)

  15. says

    Funny how the more steps forward we take technology-wise, the more we realize that the “old” ways are better and better for us. Great article and beautiful dish.

  16. says

    Cast iron cooks things so nicely with its even heat. I love the pretty grill marks on the chicken — looks delicious!

  17. says

    This chicken sounds very flavorful. I love cooking with cast iron pots and pans. Seasoned cast iron pans have an almost non-stick quality to it.

  18. OysterCulture says

    Hey, woow you remembered that article – that was sometime ago, but I think about it and shudder whenever I see folks cranking the heat.
    I love cast iron, because you can use high head you can get a texture and taste to the meats you just can’t achieve with the non-sticks. Case in point your perfect looking chicken fillets. These little guys look amazing. I am breaking out my skillet right away.

  19. says

    I just bought a friend of mine a cast iron pan! Now I wish I had bought myself one, too! It sounds like a perfect tool for cooking fabulous meats and veggies.

  20. says

    I so love the look of your blog!! COOl!

    I also love this tasty marinade!! I love marinating & grilling my meat,…mmmmmmm: a really cool & great dish!

  21. says

    Cast iron cookware is simply the best. I used non-stick pans for a long time, but a nice steak done in a cast iron pan plays in a whole different league. Besides, you can buy a quality pan for under 70 dollars and it will last you a lifetime. The non-stick cr*p may last 4 years or so if you are very lucky. If you search the web a bit, you can often get a quality pan on sale. There are always some amazing offers on cast iron cookware posted on the cast iron pots website. Alright, that did it, now I’m starving. I’m off to the kitchen to fry up some steak and eggs.

  22. says

    That looks outstanding! And I couldn’t agree with you more about the cast-iron skillet. Mine gets used about three times a week and there’s just something about that seasoned pan that makes everything so much better!

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