Chicken is my go to protein because it’s simple, quick and neutral, meaning that it takes on the flavor of whatever you cook it with. In this recipe, I’m using pico de gallo salsa and grapefruit juice. I know that’s different, but trust me! If you’re not a fan or grapefruit, lemon or orange juice works just as well.
Not only is this great for a quick dinner, but cook a few extra pieces of chicken to have for meal prep throughout the week. Use in a salad, taco, quesadilla, or rice bowl.
In this recipe, I’m using boneless chicken thighs, but chicken breast would be delicious also.
I’m also using a cast iron skillet. It gets extremely hot to get a good sear on the chicken, conducts heat well, and can go straight into the oven at a very high heat.
This recipe begins on the stove to get a sear on one side of the chicken, and then gets transferred to the oven to finish cooking.
Serve with rice, a vegetable and a salad for a healthy and delicious meal!
Baked Chicken Thighs
Equipment
- 1 cast iron skillet
Ingredients
- 4 boneless chicken thighs or breasts
- 1 lemon, orange, or grapefruit
- 1 cup pico de gallo salsa
- salt or all-purpose seasoning
- 1 tbsp cooking oil
Instructions
- Preheat oven to 400℉.
- Heat cast iron skillet over medium high heat. Season chicken on both sides with salt or your favorite all purpose seasoning. Add oil to the skillet.
- Place chicken in the skillet and cook on one side until it has a good sear. Flip and evenly add the salsa over each piece of chicken.Transfer the skillet to the oven where it will finish cooking for 20-30 minutes or until chicken reaches an internal temperature of 165°.
- When finished cooking, remove from the oven and add the juice of a lemon, orange, or grapefruit. Allow to rest for 5 minutes before serving.
