Healthy Food Recipes: Chicken in a Cast Iron Skillet

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Additional Time: 5 minutes

Total Time: 45-50 minutes

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1 lemon, cut into wedges (for serving)
• Chopped parsley (for garnish, optional)

Steps to Cook:

1. Prepare the Chicken:

   • Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.

2. Preheat the Cast Iron Skillet:

   • Place a 12-inch cast iron skillet over medium-high heat. Allow it to heat up for 3-4 minutes until very hot.

3. Sear the Chicken:

   • Add the olive oil to the hot skillet.
   • Carefully add the chicken breasts and sear for 5-6 minutes per side, or until golden brown.
   • Transfer the seared chicken to a plate and set aside.

4. Make the Garlic Butter:

   • Reduce the heat to medium and add 1 tbsp of the butter to the skillet.
   • Once the butter has melted, add the minced garlic. Cook for 1 minute, stirring constantly, until fragrant.

5. Finish Cooking the Chicken:

   • Return the seared chicken breasts to the skillet and nestle them into the garlic butter.
   • Cover the skillet with a lid and cook for 10-12 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F.
   • Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.

6. Make the Pan Sauce:

   • Add the remaining 1 tbsp of butter to the skillet.
   • Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
   • Allow the butter to melt and the sauce to thicken slightly, about 1-2 minutes.

7. Serve the Chicken:

   • Slice the chicken breasts against the grain.
   • Arrange the sliced chicken on a serving platter or individual plates.
   • Drizzle the garlic butter sauce over the top.
   • Garnish with chopped parsley, if desired.
   • Serve immediately with lemon wedges on the side.

Cook’s Note:

• For best results, use a well-seasoned cast iron skillet. This will help develop a nice sear on the chicken.
• Be sure not to overcrowd the pan when searing the chicken. Cook the breasts in batches if needed.
• The internal temperature of the chicken should reach 165°F when measured with a digital meat thermometer.
• Letting the chicken rest for 5 minutes before slicing will help keep it juicy.
• Feel free to adjust the amount of garlic or butter to suit your personal taste preferences.
• This recipe can be easily doubled to serve a larger crowd.

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