Perfectly Juicy Skillet Chicken Breasts (Cast Iron Method)
Learn how to cook perfectly juicy chicken breasts every time using a cast iron skillet! This simple recipe uses basic seasonings and lemon zest for maximum flavor with minimal effort.
Ingredients
Ingredients
- ▢ 2 large chicken breasts, skinless and boneless
- ▢ 1 tsp onion powder
- ▢ 1 tsp garlic powder
- ▢ 1 tsp oregano (dried)
- ▢ Sea salt & black pepper, to taste (approx. 1/2 – 1 tsp salt, 1/4 – 1/2 tsp pepper)
- ▢ 1 tsp lemon zest (from about 1/2 lemon)
- ▢ 1 tbsp sunflower oil / canola oil / avocado oil
For serving (Optional):
- ▢ Slices of butter (approx. 1-2 tbsp)
- ▢ Slices of lemon (and juice from the zested lemon)
- ▢ Fresh parsley, chopped
Instructions
1. Prepare the Chicken:
- Place the chicken breasts on a cutting board. Pat them thoroughly dry with paper towels. This is essential for getting a good sear.
- Carefully slice each chicken breast horizontally through the center to create two thinner cutlets (for a total of four cutlets). Aim for an even thickness. (Alternatively, pound whole breasts to an even 1/2-inch thickness).
2. Season the Chicken:
- In a small bowl, combine the onion powder, garlic powder, oregano, sea salt, and black pepper.
- Sprinkle the seasoning mixture evenly over both sides of the chicken cutlets.
- Sprinkle the fresh lemon zest all over the chicken. Gently press the seasonings and zest onto the surface.
3. Heat Skillet and Oil:
- Place a large skillet (preferably cast iron) over medium-high heat. Let the skillet get properly hot.
- Add the tablespoon of high-smoke point oil (canola, avocado, sunflower) to the hot skillet. It should shimmer slightly.
4. Sear the Chicken:
- Carefully place the seasoned chicken cutlets into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
- Sear the chicken for 5 minutes on the first side without moving it, allowing a nice crust to develop. If the chicken starts burning or smoking excessively, lower the heat slightly to medium.
5. Flip and Finish Cooking:
- Flip the chicken cutlets over using tongs or a spatula.
- Cook on the second side for another 5 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C) on a meat thermometer. Adjust cooking time based on the actual thickness of your cutlets – thinner pieces cook faster.
6. Rest the Chicken:
- Remove the cooked chicken from the skillet and transfer it to a clean cutting board or plate.
- Let the chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute, keeping the chicken moist.
7. Serve:
- Serve the chicken breasts whole or sliced.
- Optional Finish: While the chicken rests, you can optionally add a slice of butter to the hot skillet off the heat, swirl it around with the pan drippings, and squeeze in some fresh lemon juice to create a quick pan sauce. Pour this over the chicken.
- Garnish with fresh chopped parsley and serve with lemon slices or wedges, if desired.