Cast Iron Chicken


What do you call a dish that was chicken, peas, rice, is low-carb all over and dairy free? I have no idea, so here we are. And I even wrote a cookbook, but my editor did NIX my Dolly Parton Pie recipe title because it was a little top heavy. I think I’m funny. So, you have cast iron chicken which only means you have to read further to really figure it out. I like to keep you on your toes.

Cast Iron Chicken

Two chicken breast, shredded

2 tablespoons of olive oil

1 onion, chopped

1 8 ounce bag of fresh peas

4 pounces of cream cheese

6 ounces of sour cream

1/2 cup of bone broth

salt, pepper, garlic, chili powder

1 frozen bag of riced cauliflower

1/2 cup of bacon bits

Preheat your oven to 350. Remember to move the 14 pans you have stored in there.

In a cast iron skillet, add your olive oil and chicken. I cut each piece into four smaller pieces. Season your chicken however you would like, I just used salt, pepper, garlic and chili powder (because I had a baby hugging my leg and couldn’t get any more creative than that). Begin cooking your chicken over medium heat and once nice and brown on one side, flip it over and add your onion to begin to caramalize. Once your chicken is cooked pretty thoroughly, remove it to cool.

Continue cooking your onion, and add your cauliflower rice and peas and bacon. (I used kite hill brand cream cheese and sour cream, because they are my favorite dairy free brand.) And add your cream cheese and sour cream, I just scooped the amounts straight into the cast iron, add your bone broth and stir everything together.

You should have everything in your cast iron at this point, except your chicken which is cooled. Shred your chicken, I just use my fingers, because remember that baby is hanging on my leg. And add your chicken back to your cast iron and stir together.

Throw that bad boy (I mean, only if you’ve been weight training because they are heavy!) in the oven and let those flavors cook together and combine for about forty minutes.

Don’t tell your family it’s dairy free or has onions. Weirdly this reminded me of a cross between chicken pot pie and dumplins. Really sets you up for success for early September. You’re welcome.

Now go find your baby and make them hang on you during witching hour and this should turn out perfectly. If I can, you can.



  1. I bought your cookbook, and I love it. I feel so much better dairy free. Thank you for my favorite cookbook. I hope you keep writing.

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