Cast Iron Chicken Breast
This cast iron chicken breast is golden, juicy, and cooked in a simple white wine, shallot, and garlic pan sauce. It’s an easy one-pan chicken dinner with rich flavor and a tender finish.
Ingredients
- 3 chicken breasts about 6 ounces each
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon extra virgin olive oil
- 2 small shallot chopped
- 2 cloves garlic minced
- 60 ml white wine
- 250 ml chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon fresh parsley finely minced
- ⅛ teaspoon black pepper
Instructions
- Season 3 chicken breasts on both sides with 1 tsp sea salt and ½ tsp black pepper.
- Heat a cast-iron skillet over medium-high heat for 30 seconds, then add 2 tbsp extra virgin olive oil. Once the oil shimmers, place the chicken breasts in the skillet and cook for 7–8 minutes per side, until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest on a cutting board for 5–7 minutes while you make the sauce.
- In the same skillet, add 2 small shallot, chopped, and 2 cloves garlic , minced. Cook over medium heat for 2–3 minutes, stirring often, until softened and fragrant.
- Pour in 60 ml white wine, scraping the bottom of the pan with a wooden spatula. Cook for 2–3 minutes, until the wine is nearly absorbed.
- Add 250 ml chicken stock and bring to a simmer. Let it reduce over high heat for 2–3 minutes, then lower the heat and stir in 1 tbsp unsalted butter, 1 tbsp fresh parsley, finely minced, and ⅛ tsp black pepper.
- Slice the rested chicken breasts and serve warm with the shallot garlic pan sauce spooned over the top.
Notes
Preheat the Skillet Well: I like letting the cast-iron skillet heat properly before adding the oil so the chicken develops a golden crust instead of sticking.
Do Not Move the Chicken Early: Letting the chicken cook undisturbed for the first few minutes helps build better color and flavor.
Rest Before Slicing: I always let the chicken rest before cutting into it so the juices stay inside the meat instead of running onto the board.
Store Leftovers Properly: Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Warm gently in a skillet over low heat so the chicken stays tender.
Nutrition
Calories: 180kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 901mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
