Southern Cast Iron Easy Chicken Dinners 2021

Chicken Spaghetti Squash Casserole Makes 6 to 8 servings 4 slices center-cut bacon2 tablespoons all-purpose flour2 cloves garlic, minced2 cups reduced-fat milk2 teaspoons kosher salt, divided1 teaspoon ground black pepper½ teaspoon ground cumin1 (10-ounce) can diced tomatoes with green chiles, drained1½ cups shredded extra-sharp Cheddar cheese, divided½ cup grated Parmesan cheese1 large spaghetti squash, roasted and pulp scraped and reserved4 cups shredded cooked chicken1 pint cherry tomatoes, halved1 bunch green onions, chopped4 cups cubed cornbread, dividedGarnish: chopped green onion 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large Dutch oven, cook bacon over medium heat until crisp. Remove from pan using a slotted spoon. Let cool; crumble. Reserve 2 tablespoons drippings in pan. 3. Add flour and garlic to pan. Cook, whisking constantly, 1 minute. Gradually whisk…

Spicy Chicken Fajitas Makes 4 to 6 servings 3 tablespoons hot sauce, divided2 tablespoons soy sauce2 tablespoons Worcestershire sauce1 tablespoon sugar2 teaspoons ground cumin1 teaspoon smoked paprika2 pounds bone-in skin-on chicken thighs3 tablespoons canola oil, divided2 red bell peppers, sliced2 yellow bell peppers, sliced1 large red onion, halved and slicedTortillas, fresh cilantro, cotija cheese, lime wedges, and hot sauce, to serveSpicy Guacamole (recipe follows) 1. In a large bowl, stir together 2 tablespoons hot sauce, soy sauce, Worcestershire, sugar, cumin, and paprika; add chicken and toss until well coated. Cover and refrigerate for 2 hours. 2. Preheat oven to 350˚. 3. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add peppers and onion; cook, stirring occasionally, until vegetables are tender and starting to brown, 10 to 15 minutes. Stir in remaining…

Chicken Meatball and Orzo Soup Makes about 3 quarts 1 pound ground chicken⅓ cup panko (Japanese bread crumbs)¼ cup freshly grated Parmesan cheese1 teaspoon kosher salt½ teaspoon dried Italian seasoning½ teaspoon garlic powder2 tablespoons vegetable oil, divided3 large carrots, sliced1 medium white onion, diced1 cup chopped celery2 cloves garlic, minced2 (32-ounce) cartons low-sodium chicken broth2 dried bay leaves1 teaspoon kosher salt1 cup orzo1 teaspoon lemon zest2 tablespoons fresh lemon juiceGarnish: fresh dill, fresh parsley 1. In a large bowl, gently stir together chicken, bread crumbs, cheese, salt, Italian seasoning, and garlic powder. Scoop mixture by heaping tablespoonfuls, and shape into balls. 2. In a 4-quart enamel-coated cast-iron Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, cook meatballs, turning frequently, until browned. Remove meatballs from pot. 3. In same pot, heat remaining…

Fried Chicken Biscuits Makes 8 2 cups whole buttermilk5 teaspoons kosher salt, divided2 teaspoons ground black pepper4 boneless, skinless chicken breasts, halved crosswise (about 2 pounds)½ cup honey1½ tablespoons hot sauce2 teaspoons crushed red pepper1 sprig fresh rosemary2 cups all-purpose flour1 tablespoon smoked paprikaCanola or peanut oil, for fryingFlaky Buttermilk Biscuits (recipe follows) 1. In a shallow dish, whisk together buttermilk, 4 teaspoons salt, and black pepper. Add chicken, tossing to coat. Cover and refrigerate for at least 4 hours or up to overnight, turning occasionally. 2. In a small saucepan, bring honey, hot sauce, red pepper, and rosemary to a boil over medium-low heat. Reduce heat to low; cook for 1 hour. Strain mixture through a fine-mesh sieve, discarding solids. Cover and reserve until ready to use. 3. In another shallow dish, whisk together…

Spicy Fried Chicken and Rice Bowls Makes 4 to 6 servings 1½ pounds boneless skinless chicken breasts, cut into ¾-inch-thick strips3 cups whole buttermilk, dividedVegetable oil, for frying2¼ cups all-purpose flour⅓ cup plain yellow cornmeal2½ teaspoons kosher salt1 teaspoon baking powder1 teaspoon onion powder1 teaspoon garlic powder¾ teaspoon ground red pepperHot cooked ricePickled Onions (recipe follows)Buttermilk-Cucumber Sauce (recipe follows)Sliced cucumbers, chopped fresh dill, chopped fresh thyme, and hot sauce, to serve 1. In a large bowl, combine chicken and 1 cup buttermilk. Cover and refrigerate for 4 hours. 2. In a large cast-iron Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a wire rack with cooking spray. 3. Remove chicken from bowl, discarding buttermilk. 4. In a shallow dish, whisk together flour, cornmeal, salt, baking…

BRAISES & ROASTS Balsamic-Braised Chicken Thighs with Parmesan Grits 75 Chicken Fricassee 70 Chili Lemon-Lime Chicken 66 Honey-Garlic Roasted Chicken 71 Roasted Chicken Quarters with Braised White Beans 62 BREADS Flaky Buttermilk Biscuits 79 Grilled Pizza Crusts 87 CASSEROLES Cheesy Chicken and Rice Casserole 17 Chicken and Asparagus Crêpes 28 Chicken and Broccoli Skillet Casserole 29 Chicken Bacon Alfredo Stuffed Shells 12 Chicken Bacon Ranch Casserole 20 Chicken Spaghetti Squash Casserole 9 Chicken Tetrazzini 21 Creamy Chicken Florentine Bake 16 Creamy Chicken, Ham, and Cheese Bake 25 Italian Chicken Casserole 24 Weeknight Chicken Pot Pie 13 CONDIMENTS, SAUCES & TOPPINGS Bourbon Bacon Barbecue Sauce 56 Browned Butter Hot Sauce 112 Buttermilk-Cucumber Sauce 97 Creole-Italian Blackening Rub 41 Deviled Egg Sauce 104 Homemade Chicken Broth 74 Quick Pickled Onions 97 Spicy Cane Syrup 100 Spicy Guacamole 33 White Barbecue Sauce 86 FRIED Bacon-Fried Chicken Tenders 105 Fried Chicken Piccata 108 Lemon-Marinated Fried Chicken 109 Oven-Fried Chicken with Deviled Egg Sauce 104 Pickle-Brined Hot Wings 112 Ranch-Fried Chicken Drumsticks 101 Spicy…