Simple, tender chicken cooked in a cast iron skillet for maximum flavor.
Whenever I see a recipe that calls for cooked chicken, this is my go to method. It’s so simple I feel silly calling it a recipe. The simplicity is perfect when you’re smack dab in the mid week grind and you just don’t have the energy to spend a ton of time cooking.
When cooked in cast iron chicken is so delicious the only seasoning you’ll need is salt and pepper.
I like making a large batch of cooked chicken so I have extra for those last minute lunches you need to throw together. This is also the perfect addition to just about any green salad. Or, just add some sautéed veggies on the side. The real secret here is to let the meat rest after cooking. Which means just let it sit on a plate for about 10 minutes without cutting into it. The meat will re-absorb any juice and it becomes very tender and full of flavor.
No matter how you serve it up, you’ll have a main dish ready to go in 10 minutes.
- 2 Tbsp olive oil
- Several chicken tenders
- Warm cast iron skillet over medium heat. Add olive oil to the pan and warm.
- Season 1 side of the chicken with salt and pepper. Place chicken, seasoned side down, onto skillet. Cook for approximately 5 minutes or until browned. Season raw side of chicken. Flip chicken over and cook for 3-5 minutes or until chicken is cooked throughout.
- Allow chicken to rest for 5-10 minutes before cutting.
- Serve while warm.