Pan-Seared Chicken Breast
This pan-seared chicken breast gets its flavor from garlic oil made by slowly cooking minced garlic in olive oil for 45 minutes. The oil is strained and used twice, brushed on the meat and coated in the skillet, so the garlic taste runs through the whole dish without any burnt bits. A hard sear in cast iron, a finish in the oven and a probe thermometer keep the breasts browned outside and cooked through.
Instructions
Warm the olive oil in a large saucepan over very low heat and add the minced garlic. Let it cook gently for 45 minutes so the garlic flavors the oil without taking on much color.
Strain the oil into a bowl and keep it. Discard the garlic.
Brush the chicken on both sides with some of the garlic oil. Season both sides generously with salt and freshly ground black pepper, then set the chicken aside.
Coat a 10-inch cast iron skillet with garlic oil and heat it over high heat. Add the chicken and cook until both sides are browned and slightly charred.
Push a probe thermometer into one of the breasts and set the skillet in the middle of a 375°F oven. Cook until the internal temperature reaches 165°F.
Move the chicken to a plate and cover it with aluminum foil. Let it rest for 7 minutes before serving.
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