Recipe for easy cast iron chicken breasts with charred scallion butter. This recipe will give you perfect cooked, juicy chicken!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
Charred Scallion Butter
4green onionstems trimmed
6tablespoonunsalted buttermelted (see note)
¼teaspoonKosher salt
Cast Iron Chicken
2teaspoonKosher salt
1teaspoonfreshly cracked black pepper
1teaspoongarlic powder
¼teaspooncayenne pepper
4boneless, skinless chicken breasts
1tablespoonavocado oil
Instructions
Charred Scallion Butter
Heat a large pan on high heat. Once hot, add the green onions and cook until charred on the bottom. Rotate every minute or so until there are charred bits all over (the whole thing doesn't need to be charred), about 5 minutes total.
Roughly chop the green onions. Stir it into the melted butter along with the salt. Taste and adjust for seasoning as desired.
Cast Iron Chicken
In a small bowl, combine the salt, pepper, garlic powder, and cayenne.
Pat the chicken dry with a paper towel. If needed, pound the chicken with a meat pounder to make all the breasts even thickness (mine are about 1 ¼-1 ½ inches thick). Season the chicken breasts all over with the seasoning blend.
Heat a large cast iron skillet on medium heat. Once hot, add the oil and then the chicken in a single layer. Allow the chicken to cook for 12-15 minutes on one side without touching it. Once you see the white part of the chicken ¾ of the way up the side of the chicken, flip it. Cook for another 5 minutes, or until golden brown. Continue to flip every 2 minutes or so until fully cooked (when the juices run clear and it is no longer pink in the middle), about 20-25 minutes in total.
Allow the chicken to rest for 5 minutes. Pour over the hot melted charred scallion butter. Slice on a bias, if desired, and serve.
Notes
The butter can be made up to 5 days in advance and kept in the refrigerator in an airtight container. If making in advance, stir the salt and charred scallions with softened butter (instead of melted). Wrap the butter well in plastic wrap. When ready to use, melt in the microwave or on the stovetop.