EFK Tested

Erickson Cast-Iron Chicken Breast

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Pound chicken to even thickness and season.
2. Heat cast iron over medium-high until hot, then add oil.
3. Sear chicken until deeply browned, flip, lower heat slightly, and add butter, garlic, and thyme.
4. Baste with foaming butter until chicken reaches 165°F. Rest 5 minutes.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.