Hey there! So let me tell you about this time I tried to impress my family with a fancy chicken dish and ended up discovering this gem. It was supposed to be a complicated, multi-step thing, but halfway through I realized I didn’t have half the ingredients. Enter the cast iron skillet chicken breast with garlic herb butter! It’s become my go-to when I want something delicious without spending an eternity in the kitchen.
Why You’ll Love This
I make this when I want to look like I’ve put in a lot of effort (without actually doing too much). My family goes crazy for it because, well, butter. And garlic. And herbs. Plus, it only takes about 30 minutes! It’s a weeknight hero, especially after a long day when you’re too knackered to spend ages cooking but still want a proper meal.
Ingredients You’ll Need
- 2 large chicken breasts (or 3 if they’re smallish)
- Salt and pepper to taste
- 2 tablespoons olive oil (sometimes I use avocado oil when I’m feeling fancy)
- 3 tablespoons butter, divided (my granny always swore by unsalted)
- 4 cloves garlic, minced (because you can never have too much garlic!)
- 1 tablespoon fresh rosemary, chopped (or a teaspoon of the dried stuff in a pinch)
- 1 tablespoon fresh thyme, chopped – I sometimes skip this if thyme’s not around…
Let’s Get Cooking!
- Start by seasoning your chicken breasts with salt and pepper on both sides. Be generous! You want them to be flavorful.
- Heat the olive oil in your trusty cast iron skillet over medium-high heat. When it starts shimmering, gently place the chicken in.
- Cook each side for about 5-7 minutes till they get a lovely golden crust. This is usually where I sneak a taste… just don’t forget to wash your hands after!
- Once the chicken’s cooked through (internal temp should hit 165°F or about 74°C if you want to be precise), remove them from the skillet and let them rest.
- In the same skillet, add 2 tablespoons of butter. Toss in the garlic, rosemary, and thyme, and let them sizzle till fragrant—about a minute or two.
- Return the chicken to the pan and spoon that glorious garlic herb butter over the top. At this point, it smells divine.
Some Handy Notes
Don’t fret if your garlic turns a bit brown in the butter; it adds a lovely, nutty flavor. I thought I’d burned it once, but it was actually delish!
Variations I’ve Tried
I once swapped rosemary with sage—interesting but not entirely my cup of tea. And once, I added a splash of lemon juice; it was a hit!
What If You Don’t Have the Right Gear?
No cast iron skillet? No worries! A regular frying pan works too. Just keep an eye on the heat level.
Storing Leftovers
Pop any leftovers into an airtight container and refrigerate. They reheat well, though honestly, in my house, it never lasts more than a day!
Delicious Serving Ideas
I love serving this with mashed potatoes or a crusty bread to soak up all that butter. Sometimes, I just throw in a simple salad on the side. Simple, right?
Lessons I’ve Learned
Once, I tried rushing the browning step and regretted it because the chicken turned out pale and sad-looking. Don’t skip the browning!
FAQs
Can I use other herbs? Sure! Basil or oregano could work if you don’t have rosemary or thyme on hand.
Is this recipe spicy? Not at all, but you can add a pinch of red pepper flakes if you like a little kick.
