If you’ve got thin chicken breasts and 20 minutes, you’ve got dinner handled.
These skillet-seared chicken breasts get finished in the oven with a bright, creamy lemony Greek yogurt sauce that instantly upgrades basic weeknight chicken.
There's only 3 things you need to do to make sure this recipe turns out perfectly every time:
- Let the chicken breasts cook
- Let the chicken breasts cook
- Let the chicken breasts cook
Ok I exaggerate for effect but it's true.
The cast iron skillet chicken breast recipe on my site that inspired this one has the same principle: you gotta get that SEAR.
Let the cast iron skillet do it's job baby💃
Most of us want to move, flip, or otherwise poke and prod at chicken in a pan or grill.
But that tends to prevent cooking of the actual meat.
And when you're cooking on a cast iron skillet especially, letting the chicken sit allows it to get that lovely sear.
Yes, this version of a skillet chicken recipe takes slightly LESS self control because it uses thin, chicken breast cutlets vs. actual full chicken breasts, but you may still be tempted to fuss with the chicken.
I'm telling you: resist!
You will be rewarded with a juicy, pan-seared and golden brown chicken cutlet smothered in a creamy garlic and lemon sauce.
YUM😋
How to make skillet-seared chicken cutlets
Add lemon Greek yogurt sauce ingredients to a jar. Pre-heat oven to 400 degrees F.
Whisk yogurt sauce ingredients together. Heat a little olive oil over medium heat in a cast iron pan.
Cook for 3 minutes per side. Then pour the Greek yogurt sauce over the chicken breasts.
Finish in the oven for approximately 5 minutes.
More Cast Iron Skillet Recipes
Meal Prep Magic
Place the cooked chicken in meal prep containers with this recipe for Chopped Greek Salad (no lettuce) and you've got lunches done💃
~April
📖 Recipe
Equipment
- Cast iron skillet
Ingredients
- ½ cup Greek Yogurt
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- ¼ cup olive oil
- 1 glove garlic minced
- ½ teaspoon Kosher salt
- Fresh ground black pepper to taste
- 4 Thin-sliced chicken breasts also called chicken cutlets (or 2 boneless, skinless chicken breasts, butterflied).
Instructions
- Pre-heat oven to 400 degrees F. Whisk together Greek yogurt, Dijon mustard, lemon juice, olive oil, the garlic and salt and pepper.
- Heat a little olive oil over medium heat in a cast iron pan.
- When the oil is hot (shimmering in the pan), add the chicken cutlets. Sprinkle with some Kosher salt. Do NOT touch for 3 minutes.
- After 3 minutes of NOT touching, flip and cook for another 2 minutes.
- Remove pan from heat. Pour some of the Greek yogurt dressing over the chicken cutlets. Place the whole pan into the oven.
- Bake in the oven for approximately 5 minutes (set a timer). Cook to internal temperature of 165 degrees F.
- Serve with rice, steamed veggies and extra Greek yogurt sauce for dipping.
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