Description
If you are looking for the easiest, tastiest and most fool-proof method for how to cook chicken for salad recipes, this cast iron recipe is for you.
Ingredients
Scale
- 2 chicken boneless & skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice, freshly squeezed
- 2 tsp garlic, minced
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 tsp paprika, dried
- salt & pepper
Instructions
- Preheat the oven. Preheat the oven to 375F.
- Marinade the chicken. Coat the chicken breasts with the olive oil, lemon juice, garlic, oregano, thyme, paprika and a dash of salt and pepper. Marinade the chicken for 30 minutes.
- Sear the chicken. Heat the cast iron pan to medium heat. Test the heat by flicking a drop of water onto the pan. When it sizzles, the pan is ready. Place the chicken breasts on the pan and sear them until golden brown on each side. Flip them once, about 1 to 2 minutes on each side.
- Finish the chicken in the oven. Transfer the cast iron pan with the seared chicken breasts into the oven. Bake the chicken for 15 to 17 minutes until a digital instant read thermometer reads an internal temperature of at least 165F in the thickest part of the chicken breast.
- Slice the chicken. Remove the chicken from the cast iron pan and let it cool slightly before slicing it into thin strips for salad.
Notes
- Storage: Let cooked chicken cool to room temperature before storing in an airtight container in the fridge for up to 5 days.
- Use a digital thermometer. A digital thermometer guarantees consistent results. It will make cooking chicken (or any meat), much simpler and ensure the chicken is thoroughly cooked so it is safe to eat, without being dry.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad Add-Ins
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 190
- Sugar: 0.3g
- Sodium: 51mg
- Fat: 9.8g
- Saturated Fat: 1.6g
- Unsaturated Fat: 7.4g
- Trans Fat: 0g
- Carbohydrates: 1.7g
- Fiber: 0.3g
- Protein: 26.2g
- Cholesterol: 66mg