The flavor profile of this chicken breast is very similar to the original recipe, and the cooking process is practically the same. However, there are some significant differences. Unlike the original recipe, this chicken recipe is:
a one pan recipe. All cooking, both on the stove and inside the oven, is done in the same pan. Less mess, less washing to do later it’s healthier and more economical as it uses less oil it’s way faster to prepare. The chicken is done in about half the time compared to the original recipe
I also came to like serving this dish with lime wedges, as some acidity really helps balance out the fat coming from cooking oil, butter and chicken skin fat. Cooking in a cast iron pan has definite advantages. You can move between the stove top and the oven very easily as cast iron pans are oven safe. One less pan to use. And when you move the pan from stove top to the oven, it’s already pre-heated so you get uninterrupted cooking. I like this convenience.
