How to Cook Chicken on a Cast Iron Skillet

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Additional Time: 5 minutes

Total Time: 35-40 minutes

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lemon, cut into wedges (optional)

Steps to Cook:

1. Prepare the Chicken a. Pat the chicken breasts dry with paper towels. b. Season the chicken on both sides with salt, black pepper, garlic powder, dried thyme, and dried rosemary.

2. Preheat the Cast Iron Skillet a. Place a cast iron skillet over medium-high heat and let it heat up for about 5 minutes. b. Add the olive oil to the skillet and swirl to coat the bottom.

3. Sear the Chicken a. Carefully place the seasoned chicken breasts in the hot cast iron skillet. b. Sear the chicken for 4-5 minutes per side, or until a golden-brown crust forms.

4. Finish Cooking in the Oven a. Transfer the cast iron skillet to a preheated 400°F oven. b. Roast the chicken for an additional 10-15 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.

5. Rest and Serve a. Remove the cast iron skillet from the oven and let the chicken rest for 5 minutes. b. Serve the chicken immediately, with lemon wedges on the side if desired.

Cook’s Note:

• Adjust the cooking time based on the thickness of your chicken breasts. Thinner breasts may require less time, while thicker breasts may need a few more minutes in the oven.
• For even more flavor, you can baste the chicken with the pan juices during the last few minutes of cooking in the oven.
• If your cast iron skillet is not oven-safe, you can transfer the seared chicken to a baking sheet or oven-safe dish before placing it in the oven.
• Serve the chicken with your favorite sides, such as roasted vegetables, a fresh salad, or mashed potatoes.
• For a healthier option, you can use boneless, skinless chicken thighs instead of breasts. Adjust the cooking time accordingly.
• To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. The safe internal temperature for cooked chicken is 165°F.
• If you prefer a crispy skin, you can broil the chicken for the last 2-3 minutes of cooking in the oven.
• For a more flavorful chicken, you can marinate the breasts in a mixture of lemon juice, olive oil, garlic, and herbs for 30 minutes to an hour before cooking.
• Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.

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