Balsamic Cast Iron Chicken

Post vacation…. Post stomach virus… I guess it’s time to eat normal.

I was 100% ready to have a nice, healthy, well rounded meal. After a week of delicious vacation eating and sangria drinking followed by 3 days of soup and jello this was exactly what I needed!

I was actually very excited to cook tonight. Most of the time (especially on a Monday) it can be something I dread. For some odd reason I couldn’t wait to get in the kitchen.

This balsamic chicken was extremely easy… Definitely a beginner chef recipe (because Even perfected it). Oh and it’s Chef Kevin approved.

I used a LODGE Cast Iron Skillet but you can use any type of pan that is oven proof. Just please don’t touch the handle with your bare hands for many many minutes once it comes out of the oven. I made that mistake and it didn’t feel great.


1 lb boneless skinless chicken breast

Dried basil

Salt & Pepper

1-2 tbs olive oil

2 tbs balsamic vinegar

1 small green bell pepper sliced in thin strips

1/4 of a small yellow onion sliced

2 large cloves minced garlic

Organic brown Basmati rice

Cooking instructions: 

Preheat oven to 375.

Start with cooking rice in a rice cooker because that will take the longest! I used 1 cup rice with 2 & 1/4 cup water, a drop of olive oil, 2 tsp kosher salt, and 2 tsp garlic powder.

Sprinkle both sides of chicken lightly with salt, pepper, and dried basil.  Spray cast iron pan heavily with cooking spray and heat it up over medium high heat for about 3-5 minutes. Add onions and peppers and sautée about 2 minutes.

Add chicken. Pour in olive oil and balsamic vinegar. Sear 2 minutes one side.

Flip chicken and add minced garlic. Sear about 2 more minutes on this side.

Your oven should be preheated by now and then you will add the entire pan to the oven with the pan sizzling! Cook 15 minutes or until chicken is no longer pink.

Serve over rice. I added a couple drops of soy sauce to my meal because I’m obsessed.


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