Perfect Skillet Chicken
By Ann Fulton · fountainavenuekitchen.com
50 min + 30–120 min chill4 servings
Four boneless chicken breasts seared skin-side down in cast iron until golden, finished with butter and a brief rest.
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| prepPat chicken dry with paper towels | |||||
| 4 boneless, skinless chicken breast halves (6–7 oz each) | Season chicken, chill 30–120 min uncovered | Sear chicken smooth side down, 9 min until golden | Add butter, swirl under chicken, cook 1 min | Flip, cook 6 min until 155°F internal temp | Rest in pan 3 min, serve |
| 1 teaspoon kosher salt | |||||
| 1/2 teaspoon freshly ground black pepper | |||||
| 1 tablespoon olive oil | Heat oil in skillet over medium-low until shimmering | ||||
| 1 teaspoon butter | |||||
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