Cast Iron Lemon Artichoke Chicken
Moving out of my parents’ home after 2.5 years post-grad was a liberating feeling. It was the ultimate move of independence and although I wouldn’t change what I gained from moving out, it makes you appreciate the little things that magically appear under the roof of mom and dad. Little things including the paper towels, the dish soap that’s always full, and the mustard you apply generously on your turkey sandwich for lunch—it’s all just there and it magically reappears if you run out.
Adulting comes with many realizations, but the realizations that hurt the most strike when you realize how that $4 bottle of ketchup or that name-brand organic chicken you always buy is priority over that platform sandal from Steve Madden you’ve been eyeing. (To be clear, you all know I’d steal ketchup packets from McDonald’s before turning down a new pair of shoes, but you get the point).
Amplifying the existing stress of adulthood, we are all feeling the pain of a few extra dollars & dimes tagged onto the price of food right now. While there’s not a singular answer to combating these inflated prices across all areas of our economy, I’ve created an individual solution to hack the grocery store without sacrificing quality.
Each week, I explore the Whole Foods app for weekly savings. My meals now revolve around what’s on sale to a) save money (duh) and b) explore new foods I’d normally not buy. It’s been a challenging yet rewarding experience to hack a well-known “boujee” grocery store, remaining steadfast in seeking high quality products while capitalizing on deals.
Bone-in organic chicken breasts were on sale this week, which led to the creation of this cast iron artichoke chicken dish. It’s summery, it’s savory, and it’s juicy AF. The skin quickly gets a golden crust with a flash sear, then into the oven it goes with lemon slices, artichokes, butter, and a splash of cream to hangout for almost an hour.
The favors are bursting from this pan and dare I say, thank you, to inflation for forcing me into new depths of the grocery store.
As always, may the inspiration found here find light in your kitchen.
1 package bone-in and skin-on organic chicken breasts
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp paprika
1 tsp coriander
1 Tbsp Italian seasoning
2 Tbsp Dijon mustard
1 can quartered artichokes, drained
2 Tbsp butter
light splash of cream
How to make it happen:
Preheat oven to 325ºF.
On a cutting board, add spices onto each chicken breast and rub in on all sides with hands. Then, add the Dijon mustard and spread evenly.
Heat cast iron pan on stovetop to a high setting and add about 1 tablespoon of olive oil, or oil of choice, in the pan. Once hot, place seasoned chicken breasts skin-side down and sear for about 2 minutes. Once seared, flip the breasts over. Cut the stovetop heat off and set aside.
Slice your lemon and drain the can of artichokes. Place artichokes, butter, and cream in the pan. Add lemon slices on top of each chicken breast.
Place cast iron pan into oven at 325ºF for about 50 mins, or until chicken is fully cooked and reads an internal temperature of 165ºF.
Let rest for about 10 mins after baking and baste the chicken with juices at the bottom of pan before enjoying.