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Pan-Seared Chicken Breast in Cast Iron Skillet

Chicken breast in cast iron skillet - the image shows a black cast iron skillet with a cooked chicken breast in it. the chicken breast is golden brown and appears to be seasoned with herbs and spices. on top of the chicken breast, there are small pieces of garlic cloves and a sprig of rosemary. the skillet is sitting on a wooden countertop. the overall presentation of the dish is elegant and appetizing.
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A simple and delicious recipe for perfectly cooked, juicy chicken breasts seared in a cast iron skillet with garlic and herbs.

Ingredients

Scale

2 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
2 cloves garlic, smashed
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon unsalted butter

Instructions

Pat the chicken breasts dry with paper towels to remove excess moisture.
Season both sides of the chicken breasts evenly with kosher salt, black pepper, and garlic powder.
Heat the olive oil in a cast iron skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
Place the chicken breasts in the skillet and cook without moving them for 6 to 7 minutes, until the underside is golden brown and releases easily from the pan.
Flip the chicken breasts over using tongs.
Add the smashed garlic cloves, rosemary, thyme, and butter to the skillet.
Tilt the skillet slightly and spoon the melted butter and herbs over the chicken breasts repeatedly for 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken breasts from the skillet and transfer to a plate. Let rest for 5 minutes before slicing and serving.

Find it online: https://cookinglove.cookinglovely.com/mastering-juicy-chicken-breast-in-a-cast-iron-skilletno-fluff-needed/