If you don't already own a cast iron skillet you need to get one. They are the best for even heating and holding their heat.
I cook in mine everyday for one meal or another.
It is the ONLY pan I ever use to make any kind of fried/skillet/breakfast potatoes as well as all my chicken whether it's grilled, fried, or breaded. You can also cook a mean steak in a cast iron pan.
This chicken can be eaten as the main course or can be added to pasta to make a delicious Chicken Alfredo.
This is a great protein to have on hand in the fridge for snacking on or making into salads and sandwiches. I always have some version of cooked chicken in the fridge.
Here's what you need:
2 chicken breasts, boneless, skinless and thin cut, you can cook as many as you need, just adjust the seasonings
1 Tbs. canola or vegetable oil
1 Tbs. butter, unsalted
sprinkle of salt
sprinkle of pepper
sprinkle of granulated garlic
sprinkle of onion powder
Set chicken out about 30 minutes before cooking so that it can take the chill off. Season with salt, pepper, granulated garlic, and onion powder.
Heat the oil in a cast iron pan on medium high for about three minutes then add the butter. As soon as the butter is completely melted add the chicken.
Cook on both sides 3 - 5 minutes or until done. The thinner the meat the faster it cooks. If using regular breasts cook longer. Chicken is cooked completely when it reaches an internal temperature of 165 degrees.
Delicious! Serve with some veggies and a pasta dish and you have a meal!
Serves 2 or more depending on how many breasts you cook.
Here's the handy printable - Skillet Grilled Chicken