Cast Iron Cooking-Lemon Pepper
Tarragon Chicken
This cast iron cooking-lemon pepper tarragon chicken is perfect for busy weeknights. There is less mess and clean up needed because other than your prep dishes, this Lemon Pepper Chicken is a main dish that cooks all in one pan. It is a nutritious meal that is definitely tasty!
Lemon Pepper Tarragon Chicken Recipe
Ingredients
3-4 large chicken breasts
3 tbsp.Olive oil
Salt and pepper
2 tbsp. Lemon Pepper seasoning
1 onion, sliced
6-7 small Red Potatoes, sliced
1 small bag baby carrots
1 Tbsp. Tarragon
Parsley for garnish
1 Lemon
Directions
Add the chicken breasts to a large bowl with a tight fitting lid.
Add in the seasonings and squeeze 1/2 of a lemon over the chicken in the bowl.
Refrigerate the chicken for at least 2 hours.
Add 3 Tbsp. olive oil to a cast iron skillet.
Turn the pan onto a medium to high heat.
Listen for the popping sound of the oil. Once you do, add your chicken to the pan.
Cook the chicken breast on one side for 5 minutes until the breasts look crispy.
Turn over and cook the other side for 5 minutes.
Reduce heat and cook chicken for an additional 12 minutes each side.
Take the chicken out of the pan and set aside on a plate until later.
Add the carrots, potatoes, and onion to the cast iron pan.
Sprinkle the vegetables with the salt and pepper as well as the tarragon,
Cook on medium heat for approxinately 15 minutes or until tender.
Squeeze the other half of the lemon over the vegetables.
Turn off your heat on your stove and place the chicken back into the cast iron skillet.
Garnish with lemon wedges and parsley.
Serve and enjoy!
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time | Passive Time |
| 25 minutes | 2+ hours |
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This lemon pepper tarragon chicken is perfect for busy weeknights. There is less mess and clean up needed because other than your prep dishes, this Lemon Pepper Chicken is a main dish that cooks all in one pan. It is a nutritious meal that is definitely tasty!
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- 3-4 chicken breasts can be boneless or boned in with skin on
- 1 onion
- salt and pepper to taste
- 1 Tbsp Tarragon
- Parsley for garnish
- 1 onion sliced
- 3 Tbsp olive oil
- 2 Tbsp Lemon Pepper Seasoning
- 1 small bag baby carrots
- 6-7 small red potatoes sliced
- Add the chicken breasts to a large bowl with a tight fitting lid. Add in the seasonings and squeeze 1/2 of a lemon over the chicken in the bowl. Refrigerate the chicken for at least 2 hours. Add 3 Tbsp. olive oil to a cast iron skillet. Turn the pan onto a medium to high heat. Listen for the popping sound of the oil. Once you do, add your chicken to the pan. Cook the chicken breast on one side for 5 minutes until the breasts look crispy. Turn over and cook the other side for 5 minutes. Reduce heat and cook chicken for an additional 12 minutes each side. Take the chicken out of the pan and set aside on a plate until later. Add the carrots, potatoes, and onion to the cast iron pan. Sprinkle the vegetables with the salt and pepper as well as the tarragon, Cook on medium heat for approxinately 15 minutes or until tender. Squeeze the other half of the lemon over the vegetables. Turn off your heat on your stove and place the chicken back into the cast iron skillet. Garnish with lemon wedges and parsley. Serve and enjoy!
Dishes like this is why I tell my husband that we need a cast iron skillet to cook with. Simple dishes with chicken, potatoes, and such are the rule in our house and I think a skillet like yours would just make our cooking that much simpler. That said, I will have to experiment with tarragon first. I have never really used it in any of my cooking before.
Fresh or dried rosemary is a great substitute for tarragon and marries well with chicken.
I don’t think I have ever cooked with cast iron before!! This chicken dinner looks and sounds amazing and full of flavor. I love dinners full of veggies like this for the kids to eat.
That looks absolutely delicious. I love that this looks easy to prepare. We’re cutting back on beef and pork and we’re eating more chicken. I am always on the lookout for chicken breast recipes. Thanks for sharing this.
This is what we are having for dinner tonight! Just have to cook it. Everything is prepared.
I love cooking in my cast iron skillet! The flavor just cannot compare to cooking in a regular skillet. This Lemon Pepper Tarragon Chicken Dish sounds absolutely amazing — I can’t wait to make it!
Yum! I love skillet chicken dinners – they are so easy and the clean up is quick, too. I love the idea of combining the lemon and tarragon flavours – will definitely have to try this one out!