Description
Juicy skillet-seared chicken cooked in a cast iron pan with butter, garlic, and fresh thyme. The outside turns beautifully golden while the inside stays tender and flavorful, making it a quick and satisfying dinner.
Ingredients
Scale
- 2 boneless skinless chicken breasts, about 6 to 8 ounces each
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, lightly crushed
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat a cast iron skillet over medium heat for a few minutes.
- Season both sides of the chicken breasts with salt and black pepper.
- Add olive oil and butter to the skillet and allow the butter to melt.
- Place the chicken into the skillet along with the garlic cloves and thyme sprigs.
- Cook the chicken for 6 to 7 minutes on the first side until a golden crust forms.
- Flip the chicken and cook another 6 to 7 minutes until the internal temperature reaches 165°F.
- Spoon the melted butter, garlic, and thyme over the chicken during the last minute of cooking.
- Remove from the skillet and let the chicken rest for 5 minutes before serving.
Notes
- Pat the chicken dry before seasoning so the crust develops properly.
- Allow the skillet to heat fully before adding the chicken.
- Let the chicken rest before slicing so the juices stay inside.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310
- Sugar: 0g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg
Keywords: cast iron skillet chicken, skillet chicken breast, pan seared chicken, garlic butter chicken