Hey, there! If you follow me on Instagram, you likely watched me prep this last weekend. You might have messaged me about or voted to see full recipe. And then I promised to post it before leaving town. I'm currently writing this post to put off packing and am scheduling it to go up around the time I'll arrive in Philly. Promise kept! If you're into component meal prepping, this is a great protein option to have in your rotation. I prepped this orange maple glazed cast iron chicken breast on a Sunday evening and paired with some roasted sweet potatoes (that I cooked in the same skillet after removing the chicken), fresh arugula, and a bit of goat cheese to make pseudo Buddha bowls for my workweek lunch last week. It was a fantastic combination. I'm a fan of mixing up sweet and savory or spicy flavors and this dish has all of that. Even better it's easy. Let's get into how.
Orange maple glazed cast iron chicken breast is kind of a long name but it only takes about 25 minutes to make. And you probably already have everything you'll need to make this orange maple glazed cast iron chicken breast on hand! Start with boneless skinless chicken breast (or thighs if that's you thing). Then you'll need the zest and juice from one orange. I almost always have cutie mandarin oranges around for snacking purposes and find it easy to incorporate them into my lunch or dinner. Grab one of those, a little maple syrup, and some spices, and you're in business. To make You don't have to cook your chicken in a cast iron skillet but it will be so much better if you do. 🙂 I love that there's only one pan to clean because washing a sink full of dishes for one meal is not my idea of a good time.
This is a quick-fire dish that you can mix and match with different veggies and grains for an easy dinner or pack up for lunch. May I suggest lemon zucchini or ginger curry carrots? As always, thanks for reading!
P.S. more winning chicken dinner options:
Orange Maple Glazed Cast Iron Chicken Breast
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breast cut into halves by thickness
- sea salt to taste
- black pepper to taste
- zest and juice of one small orange like a cutie or mandarin orange
- ¼ c maple syrup
- ¾ teaspoon ground ginger
- crushed red pepper to taste
Instructions
- Preheat oven to 400 degrees. Season chicken breasts with sea salt and black pepper and set aside
- Add a bit of olive oil to cast iron skillet over high heat. While skillet heats, whisk together remaining ingredients until uniform to make sauce.
- Add chicken breast to heated cast iron skillet (in batches, if necessary) and sear for 2-3 minutes on each side. Turn off heat. (If cooking in batches, add all back to pan when done searing.)
- Add skillet to preheated oven and roast for 8 minutes or until chicken is cooked through and sauce is bubbly.
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