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Cast-Iron Butter-Basted Chicken Breast

Chicken breasts seared in cast iron and butter-basted with garlic and thyme or rosemary, then rested and sliced.

CookwareHeavy cast iron skillet
Heat385°F skillet surface
Timing20 min season / 5–6 min sear / 3–4 min baste / 5 min rest
Jump to recipe
Finished seared chicken breast in a cast iron skillet surrounded by foaming garlic and rosemary butter
Finished chicken in the skillet, surrounded by foaming garlic-and-herb butter.

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 2 tbsp canola oil
  • 3 tbsp unsalted butter
  • 3 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary
  • Kosher salt, generously applied
  • Coarsely ground black pepper, generously applied

Method

  1. Make the thickness even. Put the breasts under plastic wrap and lightly pound them to a uniform 1-inch thickness. Pat thoroughly dry with paper towels.
  2. Season and wait. Season both sides heavily with kosher salt and coarsely ground black pepper. Leave at room temperature for 20 minutes.
  3. Heat the skillet. Heat the cast iron over medium-high heat. Add the canola oil. Heat until it shimmers and gives off faint wisps of smoke, at a skillet surface temperature of about 385°F (195°C).
  4. Sear the first side. Place the breasts in the pan away from you. Press firmly for 30 seconds; then sear undisturbed for 5–6 minutes, until the chicken releases naturally from the iron.
  5. Flip and baste. Turn the chicken over. The seared side should be deep mahogany. Immediately add the butter, smashed garlic and thyme or rosemary. Tilt the skillet and continuously spoon hot, foaming butter over the chicken for 3–4 minutes, until the internal temperature reaches 155°F (68°C).
  6. Rest, verify and slice. Move to a warm plate and pour the remaining garlic butter over the chicken. Tent loosely with foil for 5 full minutes, allowing carryover heat to raise the temperature. Measure the thickest part to verify it actually reaches 165°F (74°C) before serving. If it does not, return to heat until it does. Slice against the grain into thick strips.

After the flip, before the butter

These two views show the browned crust just after turning the breast, before adding butter, garlic and herbs.

Side-angle photo of a browned chicken breast just after flipping, before the butter baste
Side angle. The seared surface is set and deeply colored.
Overhead photo of the golden-brown chicken crust in cast iron immediately after flipping and before basting
Overhead. The crust before butter and herbs are added.

Cooking notes

Carryover is not guaranteed

The recipe removes the chicken at 155°F before a 5-minute rest. The rise to 165°F is not assured; use a thermometer to verify that the thickest part reaches 165°F (74°C) before eating.

Butter basting

Tilt the pan enough to pool the butter for spooning. Keep the garlic and herbs in the butter while you baste.

Learn the techniques

More on the techniques used in this recipe:

Browse all Cooking Techniques

Bottom Up Iron · bottomupiron.com/recipes/cast-iron-butter-basted-chicken-breast.html

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