1 ½poundsboneless, skinless chicken breasts(4 breasts, about 4-6 ounces each)
2teaspoonsgarlic salt
½teaspoonblack pepper
Instructions
Heat oven to 425ºF.
Add 2 tablespoons of olive oil to a large cast iron skillet. Place skillet on stove burner over medium-high heat to preheat. **When ready, the oil should be shimmering, but not smoking.
Meanwhile, use paper toweling to pat the chicken breasts dry.
Add garlic salt and black pepper to a small bowl; stir to combine. Sprinkle seasonings generously on both sides of chicken.
Place breasts in the skillet with hot oil. Do not cover pan with a lid, use a splatter screen to contain the oil (if needed). Cook the breasts, without moving them, for 5 minutes to give the exterior a golden sear. Once the first side is golden and crispy, use long tongs to turn the breasts over and repeat on the other side. *See Notes 4 and 5
Transfer the cast iron skillet to the oven and roast for 10-15 minutes, until cooked through. Test the internal temperature of the center of the meat with an instant-read meat thermometer. Poultry should be cooked to 165ºF.
Notes
If using a larger pan, you may need a little more oil.
For the best sear, be sure the chicken is dry before adding it to the pan.
Do not cover the cast iron skillet with a lid; it will prevent moisture from escaping, so you'll have steamed chicken breasts rather than seared.
While searing, rotate the skillet 1/4 turn every few minutes. This helps the poultry cook evenly.
Check each chicken breast individually before turning it over; some will sear quicker than others.