Directions
- 1Make sure our chicken breast is defrosted and has been sitting at room temp for at least 20 minutes.
- 2Pat each side dry.
- 3Generously season both sides with salt and pepper, and pat that down to ensure it's nice and evenly coated.
- 4Set a cast iron skillet on medium-high heat.
- 5Add about two tablespoons of avocado or olive oil.
- 6Lay the chicken down away from us, pat it down to increase contact with the pan.
- 7Cover with a splatter screen and cook for 3-4 minutes until edges are brown and the meat is white halfway up the edges.
- 8Once a nice crust develops, flip it over and repeat, cooking for another 3-4 minutes.
- 9Once the internal temperature is 155°F, remove from heat.
- 10Rest for 10 minutes before cutting.
Ingredients
- chicken breasts, preferably less than 2” thick
- 2 tbs avocado or olive oil for cooking
- sea salt
- black pepper
- extra seasoning of your choice
Equipment
cast iron skilletsplatter screen
Tips
- This works best for chicken breast that are less than an inch and a half thick, otherwise you would need the oven to finish them off.
- Avoid overcrowding the pan.
- Cook to an internal temperature of 155°F to account for carry over cooking, rather than 165°F.
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