How To Cook Chicken On A Cast Iron Skillet

Learn how to make the best Craven Chest in a cast iron skillet. First, seared on the stove tiptop for crispy outside, then finished in the oven for juicy and tender meat inside.

This is my favorite style to cook skinless boneless chicken breast! Offset, sear it in a bandage atomic number 26 skillet on the stove peak to create delicious crispy layer, and then transfer it to the oven to keep the meat juicy and tender inside.

This technique never failed me and always resulted in delicious chicken that can be served every bit is or added to other recipes, like Chicken Cobb Salad and Chicken Avocado Wrap.

Why cook craven in cast iron skillet?

• Cast iron skillet is ane of the best pans to brown the meat. Thanks to information technology's ability to retain estrus, it easily creates that mouthwatering crispy layer that everyone loves.
• It is oven condom, so yous can hands kickoff cooking on the stove acme then transfer the whole dish to the oven.
• Cast atomic number 26 skillets are inexpensive and will concluding you a lifetime.

How to brand it

To start, pat dry skinless boneless chicken breasts and generously season with salt and pepper on both sides.

Preheat oven to 350°F.

Preheat a cast iron skillet over medium heat and add together 1 tbsp olive oil.

When the oil is hot, identify the meat in the skillet and let it melt undisturbed for v-7 minutes or until it gets a deep golden/brown crust. Then flip and cook for another 5 minutes.

Transfer the skillet to the oven and broil at 350°F for 10-15 minutes or until the internal temperature in the thickest role reaches at 165°F.

When washed, accept it out of the oven, transfer the meat to a plate, cover with foil, and let information technology sit for about 10 minutes. Then serve.

Tips for best results

• Brand it crispy. 1 of the most important steps hither is to pat dry the meat before searing. That will help to get a perfect crisp on the outside. Besides, when it sears, don't touch it until ready to flip.
• Cooking fourth dimension. Cooking time on the skillet and in the oven depends on the size of the chicken breasts. The larger pieces will accept more fourth dimension to sear and broil to achieve the safe temperature.
• Let it residual. After the meat is cooked and reached the correct temperature, let it sit on the counter for well-nigh 10 minutes. This extra time it crucial for the meat to residue and evenly distribute the juices.
• Even cooking. To make sure that the craven is evenly cooked, take it out of the refrigerator 20 minutes earlier cooking. This way it will have enough fourth dimension to get to the room temperature and melt more evenly.

Often Asked Questions

How do you keep chicken from sticking to bandage iron?

Lightly oil the preheated skillet. When the oil is sizzling, add together the craven breasts and let them cook without moving them. Once they get the chaff, they volition easily come off the pan.

How to know in the chicken is cooked?

You will need to use a food thermometer. Insert it in the middle of the meatiest part, the temperature should read at least 165°F (I adopt information technology to be 175°F).

Can I use this technique for other cuts of chicken?

Yeah! You can easily use the same technique for other cuts, similar craven drumsticks, bone-in skin-on chicken thighs, bone-in pare-on craven breast. Y'all just will demand to adjust the cooking and baking time to make certain that the internal temperature of the meat reached 165°F.

How to store?

After it'due south completely cooled off, you tin can transfer it to an air-tight container and refrigerate for three-4 days.

More Dinner Ideas:

• Dutch Oven Pot Roast
• Chili Soup Recipe
• Dutch Oven Whole Chicken
• Mozzarella Stuffed Craven Breast
• Creamy Vegetable Pasta
• Pork Milanese
• Bandage Iron Craven Thighs
• BBQ Boneless Chicken Thighs

Cast Iron Chicken Breast

Larn how to brand the best Chicken Breast in a cast iron skillet. First, seared on the stove top for crispy outside, it's finished in the oven for the juicy and tender meat inside.

Prep Time 10 mins

Cook Time twenty mins

Total Time thirty mins

Class: Dinner, lunch

Cuisine: American

Servings: 3 people

Calories: 170 kcal

• ▢ 3 boneless skinless chicken breasts
• ▢ 1 tablespoon olive oil
• ▢ table salt, pepper to sense of taste

• Pat dry out skinless boneless chicken breasts and generously season with salt and pepper on both sides.

• Preheat oven to 350°F.

• Preheat a cast iron skillet over medium and add 1 tbsp olive oil.

• When the oil is hot, place the meat in the skillet and let it cook undisturbed for 5-7 minutes or until it gets a deep gilt/dark-brown crust. Then flip and cook for some other five minutes.

• Transfer the skillet to the oven and bake at 350F for 10-fifteen minutes or until the internal temperature in the thickest function reaches at 165°F.

• Take it out of the oven, transfer the meat to a plate, embrace with foil, and permit information technology sit for about 10 minutes. And so serve.

• Brand it crispy. Ane of the most important steps here is to pat dry the meat before searing. That will assist to get a perfect crisp on the outside. As well, when it sears, don't touch it until gear up to flip.
• Cooking time. Cooking time on the skillet and in the oven depends on the size of the chicken breasts. The larger pieces will take more than time to sear and bake to attain the prophylactic temperature.
• Allow it rest. After the meat is cooked and reached the correct temperature, let it sit down on the counter for virtually 10 minutes. This actress fourth dimension it crucial for the meat to rest and evenly distribute the juices.
• Even cooking. To brand certain that the craven is evenly cooked, take it out of the fridge 20 minutes earlier cooking. This mode it volition take enough time to go to the room temperature and cook more evenly.

Calories: 170 kcal | Protein: 24 chiliad | Fat: eight g | Saturated Fatty: 1 g | Polyunsaturated Fat: one m | Monounsaturated Fat: 4 g | Trans Fatty: 0.01 g | Cholesterol: 72 mg | Sodium: 131 mg | Potassium: 418 mg | Vitamin A: 34 IU | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 0.4 mg

I'd honey to know how it turned out! Please let me know past leaving a review beneath. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

Reader Interactions

Source: https://veronikaskitchen.com/cast-iron-chicken-breast/

Share this post