Cast Iron Baked Chicken
Simple baked chicken breasts, perfect to make for any meal, to top a salad, and great to add to lots of recipes including pasta and soup recipes.
Servings: 8 servings
Ingredients
- 2 lbs boneless skinless chicken breasts each chicken breast I had were large, 1 lb breasts. If you're are smaller you can use 4 smaller breasts in one pan, giving them room to brown nicely in a 12" skillet
- 1 teaspoon oil I use avocado oil, it has a high smoke point
- salt and pepper I use coarse kosher salt
- 2 tablespoons water
Instructions
- Heat your oven to 350°
- Next heat the cast iron skillet on the stove and add a teaspoon of oil to the skillet and brown the chicken breasts on both sides.
- Cover the pan with foil or a lid, and bake for 20 minutes, then remove and add 2 tablespoon water, place cover back on and return to the oven for the remaining 10 minutes, or until the internal temperature reaches 165.
- Remove pan from oven and let rest for 5-10 minutes, this will allow the juices to settle into the meat and help keep it moist.
- Then slice and serve.