Cast Iron Chicken Breast Recipe
This Cast Iron Chicken Breast Recipe harnesses the even heating and superior browning qualities of cast iron, producing a dish that's both simple to master and delightful to taste.
Equipment
- Cast iron skillet
- Meat thermometer
- Tongs
- Cutting board
- Chef’s knife
- Paper towels
Ingredients
- 4 boneless skin-on chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 cloves garlic minced
- Garnish with fresh herbs such as thyme rosemary, or parsley for added flavor.
Instructions
- Preheat your skillet: Place your cast iron skillet over medium-high heat and let it get hot.
- Ready the chicken: Use paper towels to thoroughly dry the chicken breasts. This ensures you’ll get that desirable crispy skin.
- Season generously: Mix salt, pepper, garlic powder, onion powder, and paprika. Massage the seasoning blend evenly across each chicken breast.
- Sear the chicken: Add olive oil to the hot skillet, then place the chicken skin-side down. Cook without moving for about 6-7 minutes until the skin is golden brown.
- Flip and cook: Turn the chicken over, add minced garlic around the chicken, and cook for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest before serving: Remove from heat, cover loosely with foil, and let rest for 5 minutes. This helps retain the juices when slicing.
Notes
- Herb-infused: Add rosemary and thyme to the skillet when flipping the chicken for an aromatic touch.
- Spicy kick: Include a sprinkle of chili flakes in your seasoning for a bit of heat.
- Cheesy delight: Top with a slice of mozzarella during the last two minutes of cooking, covering the skillet to melt.
- Lemon zest: Add lemon zest and a squeeze of lemon juice before serving for a fresh twist.
- Mustard glaze: Brush the chicken with Dijon mustard before seasoning for a tangy crust.