Cast Iron Skillet Chicken Breast
A quick and easy method for cooking chicken breast that you can add to soups, salads, or serve as a main course.
For the marinade
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon brown sugar
- 1 teaspoon paprika
For cooking and serving
- 1 tablespoon vegetable oil
- 1 tablespoon chopped fresh parsley
- 4 8 ounce chicken breasts
Pound chicken breast thin for even cooking. Place in zipper storage bag or small loaf pan
Combine all marinade ingredients in a small bowl and pour over raw chicken. Marinate at room temperature for 30-45 minutes.
Heat skillet over medium heat, and add 1 tablespoon of olive oil. Cook 3 min per side, until the chicken is deep golden brown. Turn the heat to low and cook until cooked through (3-4 more minutes per side).
Remove to a plate and serve whole or sliced.
Check the internal temperature of your chicken and make sure it has reached 165 degrees F.
This recipe does very well made ahead and kept in the fridge for salads.