2chicken breast bone-in (cook the appropriate amount of chicken breast based on the number of people you are serving)
½tablespoonkosher salt
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsmoked paprika
½teaspoonred pepper flakes
½teaspoonblack pepper
⅛teaspoondried thyme
2tablespoongrapeseed oil(or other cooking oil with high smoke point)
2tablespoonbutter (or ghee if on Whole30)
Instructions
Preheat oven to 425 degrees.
Wash chicken (optional). I do but there is debate over whether or not chicken should be washed.
In a pot or large bowl add 12 cups of warm water. Add salt and stir until salt dissolves. Add chicken breast. Allow chicken to brine for at least 15 minutes or up to 6 hours.
Remove chicken breast from brine and rinse with water. Pat dry with paper towels.
Season side with skin using kosher salt, garlic powder, onion powder, pepper, smoked paprika, red pepper flakes, dried thyme. This is Cajun seasoning. Feel free to purchase store bought Cajun seasoning if you would like.
Place cast iron skillet over medium-high heat. Add grapeseed oil (or other cooking oil with high smoke point) and butter (or ghee). When skillet is hot, add chicken breast to cast iron skillet with skin-side down and sear for 3 to 4 minutes. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. Roast until internal temperature reaches 165 degrees. Use a meat thermometer to check internal temperature of each breast.
Remove skillet from oven and spoon pan juices over each chicken breast several times. Place chicken breast on a serving dish and allow them to rest (about 5 to 7 minutes) to redistribute the juices.
Notes
Make sure your chicken breast is at room temperature before searing.
You will get the best sear if your chicken is completely dry.
Always season your cast iron skillet properly to prevent any food from sticking and the same applies for this recipe.
Be patient and do not flip your chicken over too early as this could potentially cause your chicken to stick.
Season generously with your Cajun seasoning and kosher salt unless your following a low-sodium diet watch your salt intake.
Again, if you're not used to cooking chicken breast, or it didn't come out too great in the past, remember to brine first and use an instant read meat thermometer to check the the internal temp reaches 165 and not higher.