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cast iron chicken breast

Tuscan Cast Iron Chicken Breast with Rice (Gluten Free)

This cast iron chicken breast is gluten free and nut free. It can be made dairy free by using dairy free parmesan cheeses.
This Tuscan Cast Iron Chicken Breast with Rice is about to become a family favorite! Everything cooks in a single cast iron skillet, which means minimal prep work and even less cleanup afterwards. The savory chicken pairs beautifully with the fluffy tomato rice and vibrant vegetables, creating a satisfying and balanced dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 onion diced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley optional, for garnish

Instructions
 

  • Dice the red and yellow bell peppers and onion on a cutting board. Set them aside.
  • In a small bowl, combine the olive oil, paprika, garlic powder, salt, and pepper. Season chicken by rubbing this mixture evenly over the chicken breasts.
  • Preheat your cast iron skillet over medium-high heat. Add a drizzle of olive oil, vegetable oil or avocado oil and swirl to coat the large cast iron skillet. Carefully place the seasoned chicken breasts in the skillet. Sear on the stove top for 3-4 minutes per side, or until golden brown and fully cooked. Remove chicken and set aside.
  • In the sam pan, add the diced peppers and onions. Cook over medium heat until softened, about 5-10 minutes.
  • In a small saucepan, combine the rice, chicken broth, and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through and all the liquid is absorbed. You can also use premade rice, microwavable rice, instant rice or frozen rice. Just make sure the rice is cooked before adding it to the skillet.
  • Add the chicken back to the pan with the peppers and onions.
  • Once the rice is cooked, stir the rice into the pan with the chicken, sautéed peppers and onions.
  • Preheat your oven to 400°F (200°C). Top the rice mixture with grated Parmesan cheese and drizzle with a little olive oil. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). I lke to use a meat thermometer to make sure! I also like to let my cooked chicken rest for a few minutes after removing it from the oven.
  • For best results garnish the Tuscan Cast Iron Chicken Breast with Rice with fresh parsley, lemon zest, black pepper and sea salt or kosher salt (optional) and serve immediately. Enjoy!

Notes

  • For a low-carb cast iron skillet chicken breast recipe, skip the rice entirely and serve the chicken with roasted vegetables or a side salad.
  • To make this cast-iron chicken breast recipe lower in fat, use a non-stick pan to sear the chicken with minimal oil and skip the cheese topping.
  • The best way this Tuscan Cast Iron Chicken Breast with Rice can be made vegan is by using vegetable broth instead of chicken broth, vegan parmesan cheese, and swapping the chicken for tofu or tempeh. Saute the tempeh or tofu with spices like paprika and garlic powder before adding it to the skillet.