Cast Iron Chicken Breast
Skinless and boneless chicken breasts are cooked in the simplest way.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g skinless and boneless chicken breasts (about 200g each)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon butter
- 4 cloves garlic (with skin)
- 1 tablespoon parsley (chopped, for garnish)
Instructions
- 1
Dry the chicken breasts with a paper towel.
- 2
Cut 3-4 slits on both sides of chicken breasts.
- 3
Season both sides with salt, black pepper, paprika, thyme and lemon zest.
- 4
Heat a cast iron skillet with a little oil on high heat. Bring the heat to medium low.
- 5
Melt butter in the skillet and place the chicken breasts. Cook for 5 minutes, until golden brown or chicken easily releases from the pan. Don’t flip them over during this time. If you think it will burn, reduce the heat just a bit.
- 6
After this time, flip them over and cook the other sides until golden brown for 5 minutes.
- 7
Add in the garlic cloves. Keep cooking for another 3-5 minutes (about 15 minutes in total), turning them over several times.
- 8
Let the cooked chicken breasts rest for 5 minutes.
- 9
Slice and garnish them with chopped parsley to serve.