Pan-Seared Chicken Breast in Cast Iron Skillet
A simple and delicious recipe for perfectly seared chicken breasts cooked in a cast iron skillet, resulting in juicy and flavorful meat with a golden crust.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme
Instructions
Pat the chicken breasts dry with paper towels to remove excess moisture.
In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika.
Season both sides of the chicken breasts evenly with the spice mixture.
Heat the cast iron skillet over medium-high heat for about 3 minutes until hot.
Add olive oil to the skillet and swirl to coat the bottom.
Place the chicken breasts in the skillet, smooth side down, and cook without moving for 6-7 minutes until a golden crust forms.
Flip the chicken breasts over and add the butter, smashed garlic cloves, and thyme sprigs to the skillet.
Tilt the skillet slightly and spoon the melted butter over the chicken breasts continuously for 4-5 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken breasts from the skillet and let them rest on a plate for 5 minutes before slicing and serving.