Cooking Chicken On Cast Iron

Use this Easy Pan Seared Chicken Breast recipe to cook prepare juicy and flavorful chicken in less than 15 minutes. Use this simple seasoned chicken in salads, sandwiches and wraps!

Ever have some chicken breasts in the fridge and you don't know what to do with them?

When my chicken in the fridge is about to go bad, instead of freezing it, sometimes I will just pan sear it really quick in the cast iron. This way Amy and I can use the precooked chicken on salads, sandwiches, wraps or just on its own.

I just slice the chicken in half horizontally so I have 2 thinner breast pieces. Then, I season the chicken very simply with salt, pepper, and garlic powder.

Finally, I sear it in a hot cast iron skillet. This method keeps the chicken juicy and allows me to cook it in less than 15 minutes from start to finish!

• Sharp knife
• Cutting board
• Small mixing bowl
• Measuring spoons
• Cast iron skillet

What ingredients will I need to make this simple seasoned chicken breast?

You will be amazed at how easy it is to make this pan seared chicken in less than 15 minutes with ingredients that you already have in your kitchen!

• 2 boneless skinless chicken breasts
• 1 tbsp avocado oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Could I use different seasoning combinations on this chicken?

Yes! There are so many other ways to season this chicken that would add different flavor combinations. I like to keep the flavor simple and neutral, but here are some other combinations you could try!

Smoky Spice Chicken

• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/8 tsp ground cayenne pepper

Simple Curry Chicken

• 1/2 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1/2 tsp chili powder

Greek Seasoned Chicken

• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp oregano

Let's make some Easy Pan Seared Chicken Breast!

Step 1: Slice and season chicken breast

First, slice chicken breasts in half horizontally so you have 2 thinner pieces from each chicken breast. Then, mix salt, pepper, and garlic powder (or any seasonings you are using) in a small mixing bowl.

Season all 4 chicken breast pieces on top and bottom with the seasoning mixture.

Step 2: Sear in cast iron skillet

Next, heat oil in a large cast iron skillet over medium heat. Once the oil is hot, add the seasoned chicken breast to the pan.

If you only have a small cast iron skillet, cook the chicken in batches. Then, cook the chicken over medium heat for 8 minutes, flipping every 2 minutes.

After 8 minutes the chicken should be fully cooked through with an internal temp of 165F. If it is not, continue cooking for an additional 2 minutes.

Then, remove the chicken from the pan immediately and allow to rest on a cutting board for at least 5 minutes before slicing to lock in moisture.

Step 4: Enjoy!

Enjoy immediately or store in an airtight container in the fridge for up to 4 days.

How long will this cooked seasoned chicken keep in the fridge?

Once prepared, this pan seared chicken should be stored in an airtight container in the refrigerator. It will be good for up to 4 days. I do not recommend reheating the chicken because it will dry it out, but you can reheat it in a wrap or sandwich!

What should I serve with these pan seared chicken breasts?

• Crispy Baked French Fries
• Classic Creamy Coleslaw
• Put it on a salad with Creamy Balsamic Vinaigrette

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp avocado oil

1. Slice chicken breasts in half horizontally so you have 2 thinner pieces from each chicken breast
2. Mix salt, pepper, and garlic powder (or any seasonings you are using) in a small mixing bowl
3. Season all 4 chicken breast pieces on top and bottom with the seasoning mixture
4. Heat oil in a large cast iron skillet over medium heat
5. Once the oil is hot, add the seasoned chicken breast to the pan – if you only have a small cast iron skillet, cook the chicken in batches
6. Cook the chicken over medium heat for 8 minutes, flipping every 2 minutes **the flipping is crucial for getting an evenly cooked piece of chicken!!
7. After 8 minutes the chicken should be fully cooked through with an internal temp of 165F. If it is not, continue cooking for an additional 2 minutes
8. Remove the chicken from the pan immediately and allow to rest on a cutting board for at least 5 minutes before slicing to lock in moisture
9. Enjoy immediately or store in an airtight container in the fridge for up to 4 days

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Cooking Chicken On Cast Iron

Source: https://madaboutfood.co/easy-pan-seared-chicken-breast/

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