Cast Iron Skillet Chicken Breast
Made with boneless, dried rosemary and parsley. 30 min, makes 2, 9 ingredients.
Recipe by simplicityandastarter.com
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 2
Ingredients
- 2 boneless (skinless chicken breasts)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried rosemary
- 1/2 tsp parsley
- 1 tsp paprika
- 3/4 tsp salt
- 1/8 tsp black pepper
- 1-2 Tablespoons olive oil
Instructions
Method by simplicityandastarter.com. Cook it from their page if you can, so the people who developed and tested it get the visit.
- Begin by removing two boneless chicken breasts from the fridge and bring them to room temperature (about 15-20 minutes).
- Preheat your oven to 350 degrees F.
- While you wait, prepare your spice rub. Combine all of the spices in a small bowl. Use a fork to mix.
- Preheat the cast iron pan on the stovetop to medium heat
- On a cutting board, trim off any extra bits on the chicken breasts and pat dry with a paper towel. Generously sprinkle the spice rub on both sides of the chicken breasts.
- Pour a little oil to coat the entire bottom of the cast iron skillet (about 1-2 tablespoons)
- Sear the first side of the chicken breast in the hot oil for 5 minutes (Leave it be! Allow it to cook untouched to get that nice sear on the chicken)
- Flip to the other side and cook the chicken breast for an additional 5 minutes.
- Once seared on both sides, finish cooking in the oven for another 5-10 minutes (depending on thickness. See notes below)
- Remove the cast iron from the oven and let the chicken rest for 5-10 minutes before slicing.