• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Chicken & Turkey » Cast Iron Skillet Chicken with Cognac Sauce

    Cast Iron Skillet Chicken with Cognac Sauce

    Dec 20, 2020 · by Valentina · 8 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Cast Iron Skillet Chicken with Cognac Sauce is a comforting dinner full of fresh and rich flavors. A quick and easy one pan dinner, it's great for a busy weeknight, and impressive enough for guests.Skillet Braised Chicken with Cognac Sauce with lemon slices in a cast iron skillet

    Skillet Chicken with Cognac and Lemon

    • This recipe is the perfect example of what recipes on Cooking On The Weekends are all about -- it's creative and comforting food for casual entertaining. 
    • This recipe is the result of throwing a handful of delicious ingredients -- in a specific order -- together in one pan. With varying degrees of heat throughout the cooking process, within about 30 minutes an incredibly scrumptious meal will be ready.

    Skillet Braised Chicken with Cognac Sauce in cast iron skillet with lemon slices

    You won't believe how easy it is to create such deep flavors cooking this way. It's as much about the technique as it is the quality of the ingredients.

    It's the combination of everything being cooked together in one pan. Even those tiny bits of food that get stuck to the bottom of the pan -- and are then brought into the dish by degalzing, help to make the final result so incredible.

    Tips and Substitutions

    • Use yellow or white onions if you don't have shallots.
    • If you don't have cognac, this recipe also works well with sherry.
    • When you're braising the chicken, the breasts will take longer to cook than the other pieces of chicken. Check all of them towards the end of the cooking time and removed those that are done, and leave the breasts a bit longer, until they're cooked through.
    • If you don't have a cast iron skillet, use one with the heaviest/thickest bottom you have.

    Roasted Garlic-Basil Brown Rice in a pretty blue bowl to go with Skillet Braised Chicken with Lemon Shallot sauce

    What to Serve with it

    • For a really hearty, wonderful meal, it would delicious to serve it with  Roasted Garlic Basil Brown Rice (pictured above).
    • It would also be fantastic (and beautiful!) with Colorful Citrus Carrot Salad.
    • How about sitting on top of Rustic Garlic Confit Mashed Potatoes?  Just imagine the Cognac Sauce with lemon being soaked up by them!

    More cast iron skillet dinners . . .

    • Skillet Sweet Potato Chicken
    • Root Vegetable Baked Skillet Lasagna

    Skillet dinners are my favorite for a weeknight -- I'm all about the comfort of a one pan meal, and Cast Iron Skillet Chicken with Cognac Sauce is one of the best!

    Enjoy!

    Skillet Braised Chicken in cast iron pan

    Cast Iron Skillet Chicken with Cognac Sauce Recipe

    Valentina K. Wein
    A comforting, quick and easy, one pan dinner full of fresh aromatic, delicious flavors. It's great for a busy weeknight, and impressive enough for guests.
    5 from 1 vote
    Print
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 528 kcal

    Ingredients
      

    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter, divided
    • ¾ cup shallots, thinly sliced
    • 1 teaspoon minced garlic
    • 2 teaspoons dried thyme
    • 1 approximately 3¾-pound whole, cut-up chicken, skin-off, bone-in
    • ½ cup chicken stock
    • ¼ cup cognac
    • 2 tablespoons fresh Meyer lemon juice
    • 1 medium-sized Meyer lemon, washed, very thinly sliced
    • sea salt and freshly ground black pepper

    Instructions
     

    • Sauté the shallots, garlic and thyme. Add the oil and 1 tablespoon of the butter to an extra large skillet - ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown. Add the thyme, stir, and let it become aromatic -- about 30 seconds.
    • Brown the chicken. Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium. (You're not cooking the chicken through here, just browning the surface.)
    • Make the sauce and add it to the skillet with lemon slices. In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken. Add the lemon slices around, on top and below the chicken.
    • Braise. Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes. (Cooking times will vary slightly, and larger pieces, like the breasts, will take more time than smaller pieces.)
    • Finish the sauce and serve. Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve! (Here's How to Season to Taste.)

    Notes

    Calorie count is only an estimate.
    Keywords chicken for family dinner, savory lemon recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Chicken & Turkey Recipes

    • Skillet Sweet Potato Chicken
    • Roasted Garlic Chicken and Rice
    • Sausage Chicken Cassoulet
    • Pumpkin Pasta Sauce with Sage and Sausage

    Reader Interactions

    Comments

    1. David

      June 05, 2015 at 4:48 pm

      This does look easy - and elegant, too. The kind of casual elegance that makes people think, "HOW does she do this?" Not this weekend, but I will be trying this soon... (Mark is a chicken fanatic...) Do you think it would work with boneless if I reduced the cooking time?

      Reply
      • David

        June 06, 2015 at 4:38 pm

        I am so grateful to you at this moment. Between the cucumber dill canapés and this, I have my menu for Tuesday all set. Thursday will be the canapés and fish poached in tomato-saffron broth. Thanks, Valentina!! (I am going to use boneless, skinless thighs...) xox

        Reply
        • valentina

          June 07, 2015 at 4:06 pm

          Thanks so much, David!!! Do let me know how it goes! XO

          Reply
      • valentina

        June 07, 2015 at 4:03 pm

        Yes, David, absolutely! xo 🙂

        Reply
    2. Judy @My Well Seasoned Life

      September 25, 2016 at 9:34 pm

      Made this for my friend and her daughter. They loved it as well as I did. So simple to make and very flavorful. Yumm.

      Reply
      • valentina

        September 26, 2016 at 7:51 am

        Awesome, Judy! Thanks for letting me know and I'm so happy you liked it! XO 🙂

        Reply
    3. Karen (Back Road Journal)

      December 23, 2020 at 1:42 pm

      The cognac sauce certainly takes the chicken to a whole other level. The meal looks great.

      Reply
      • valentina

        December 24, 2020 at 7:45 pm

        Thanks so much, Karen. Hope you love it. Happy holidays! 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved