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Chicken Breasts

Chicken Breasts with golden seared edges and a juicy white interior made in a hot skillet. Seasoned with savory herbs and a hint of garlic, this method delivers a crisp caramelized crust with tender results.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast boneless, skinless; cutlets evenize cooking
  • 1.5 tbsp olive oil helps browning and prevents sticking
  • 2 tsp kosher salt season through both sides
  • 1 tsp black pepper freshly ground for best flavor
  • 1 tsp garlic powder adds a mellow garlic note
  • 2 tsp dried thyme herb flavor for the crust
  • 1 tsp dried rosemary use sparingly for a piney herbal finish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pat the chicken breast dry, then coat both sides with olive oil for better browning.
  2. Season all over with kosher salt, black pepper, garlic powder, dried thyme, and dried rosemary until evenly coated.
Sear for a golden crust
  1. Heat a cast iron skillet over medium-high until it shimmers, then place the chicken breast in a single layer and avoid moving it.
  2. Cook for 5-7 minutes without flipping, until the edges look deep golden and caramelized.
  3. Flip and continue cooking for 5-7 minutes more, until the second side is also browned.
Finish until juicy in the center
  1. Reduce heat to medium and cook for 8-12 minutes more, turning once, until the thickest part reaches 165°F and the juices run clear.
  2. Rest the chicken breast for 3-5 minutes before serving so the interior stays tender.

Notes

Prep ingredients ahead so the chicken goes into the pan immediately for faster searing. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze cooked chicken for up to 2 months. For a lighter option, use chicken breast cutlets (thinner) and slightly reduce the olive oil to 1 tbsp while keeping the same seasoning.