How To Cook Chicken Breast In A Cast Iron Skillet
Cook juicy chicken breasts in a cast iron skillet with just a few pantry ingredients. Golden on the outside and tender inside, this quick recipe is ready in under 30 minutes, perfect for weeknight meals.
Ingredients
- 1 ½ pounds skinless, boneless chicken breasts
- ½ cup olive oil
- 1 lemon, juice (2 tablespoons lemon juice)
- 1 tablespoon Italian seasoning found in the spice aisle of the grocery store
- 1 teaspoon minced garlic or ½ teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Fresh herbs (parsley, basil, oregano, etc.) for garnish
- Lemon wedges for garnish
- Cooking spray
Instructions
- Place the chicken breasts in a large zip-top bag or between two sheets of parchment paper in a single layer. Using the flat side of a meat mallet, pound the thickest parts until the chicken is an even thickness.
- Pour the olive oil lemon juice, Italian seasoning, garlic, red pepper flakes, salt and pepper into a large zip-top bag and toss to combine evenly. Toss the mixture to combine, then add the chicken. Toss again.
- Place the bag or container in the refrigerator for 15 to 30 minutes to allow the flavors to blend.
- Five minutes before you're ready to cook, pull the chicken fron the fridge. Spray the pan with cooking spray or brush it with oil. Heat the pan over medium-high heat for 4-5 minutes until it's very hot. Turn on your exhaust fan.
- Remove the chicken from the marinade and lightly shake off any excess oil.
- Place the chicken breasts on the hot pan and cook undisturbed for four minutes to develop grill marks.
- Flip the chicken and cook for another four to five minutes, checking that its internal temperature reaches 165°F (75°C) on an instant-read meat thermometer.
- Move the cooked chicken breasts to a plate and let them rest for a few minutes so the juices redistribute and the chicken becomes tender.
- Garnish with fresh herbs and lemon wedges. Serve hot.
Notes
Storage and Reheating
- Store leftover chicken in an airtight container or zip-top bag in the refrigerator for 3 to 4 days.
- For more extended storage, freeze the cooked chicken in an airtight container for up to one month.
- To reheat in the microwave, place the grilled chicken on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Microwave on high in 30-second intervals until heated through, flipping halfway.
- For oven reheating, preheat to 350°F (175°C). Place the cooked chicken on a parchment-lined baking sheet. Cover with foil and bake for 10-15 minutes.
Nutrition
Calories: 302.6kcalCarbohydrates: 3.8gProtein: 36.6gTotal Fat: 15.4gSaturated Fat: 2.5gCholesterol: 108.9mgSodium: 788mgPotassium: 695.7mgFiber: 1.5gSugar: 0.8gNet Carbohydrates: 2.3g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
