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Cast Iron Pan Rosemary & Garlic Chicken
Prep Time
1 hr
Cook Time
30 mins
Resting Time
10 mins
Total Time
1 hr 30 mins
 
Servings: 5
Author: The Sea Salt
Ingredients
  • 1.5-2 lbs boneless chicken breast
  • 3 cloves garlic, chopped
  • 3 Tbsp olive oil
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp fresh ground black pepper
  • 1 tsp kosher salt
Instructions

  1. Place chicken in a gallon sized ziploc bag, and seal squeezing out as much as air as possible. Pound chicken to about 1.5 inches thick using your fist (be careful not to pop the bag, a you will be adding the marinade to the bag). 


  2. In a small bowl combine the remaining ingredients and stir together to combine. Pour into Ziploc bag and seal again, pressing out the air. Use your hands to mix around the chicken so it is coated in the marinade. Set in the fridge for 1 hour. 


  3. After 1 hour, remove the chicken from the fridge and preheat oven to 350 degrees. Set a well seasoned 10.5 inch cast iron pan on the stovetop and preheat over medium-high heat. It will be hot when a drop of water sizzles and disappears but the pan isn't smoking. 


  4. Using tongs lay chicken in pan (it should definitely sizzle immediately and if it doesn't let the pan heat longer), spacing it out as much as possible but don't worry if it touches a bit. 


  5. Cook chicken without touching it for 5 minutes. It should totally release from the pan after that amount of time. Turn the chicken over and then put the whole pan in the over. Cook for 15-20 minutes or until it reaches 165 degrees. 


  6. Remove chicken from the oven and let it rest in the pan for 5 minutes. Then transfer it to a cutting board and let it rest another 5 minutes before cutting it against the grain.