How to cook butterfly chicken breast in a pan

How to cook flattened butterfly chicken breast in a pan that will be ready in just minutes and does not require an oven. Perfectly seasoned, juicy, and browned, you can slice it up and use it in salads, stir-fries, or even as a snack.

A quick stovetop flattened butterfly chicken breast recipe is always a handy one to have up your sleeve if, like me, your oven is always otherwise engaged or if you’re in a hurry and just need something fast.

If you prepare flattened chicken breasts, they cook very quickly in a hot cast iron pan. We should always rest the meat for half the cooking time to give the juices a chance to reabsorb into the meat, but as this flat cast iron skillet chicken breast recipe cooks so fast, the resting time is pretty minimal. It can be prepared and on your plate in ten minutes which makes it a great lunchtime recipe when you just need to grab a quick bite.

This flat butterfly chicken breast recipe is extremely simple, but there are several key points to remember when cooking the perfect piece of chicken that is flavorsome and not dry.

Remember to always season your cast iron before use if it’s raw cast iron.

Love your chicken? Try this BBQ black garlic chicken with a melon salad that’s a great summer dish.

Ingredients

1. Chicken breast: Fresh boneless skinless chicken breast, if you only have bone-in, simply debone the chicken breast before flattening it.
2. Rosemary salt: I have shared how to make your own Homemade Rosemary salt in this post.
3. Lemon juice: Freshly squeezed lemon juice or any Citrus fruit of your choice
4. Cracked black pepper: remember to sprinkle cracked black pepper once the butterfly chicken breast finishes cooking, not before, as it can burn.

See the recipe card for quantities.

How to cook butterfly chicken breast in a pan

How to flatten chicken breast

If you flatten chicken breasts, they cook much faster. So to quickly pan-fry boneless skinless chicken breast in a cast iron skillet and not have to put it in the oven, we have to butterfly chicken first. It takes seconds and saves you a lot of time when cooking.

1. Using a sharp knife, carefully cut horizontally through the side of the chicken breast until close to the edge, then open it up like a book.
2. Now sandwich the butterflied chicken breast between two pieces of greaseproof paper or plastic wrap and hit it several times with a rolling pin on top of a cutting board to flatten it out completely.

Season flattened butterfly chicken breast for pan frying

I like to buy good quality chicken breast to cook with and season it simply with herb salt and oil before cooking in cast iron. I learned at chef school to always oil and season the meat, not the pan so once I have prepared the flattened chicken breasts I simply rub over half a tablespoon of oil, sprinkle over some rosemary salt and then cook it. I do not add pepper before cooking the flattened chicken breast as it can burn, instead, I add some cracked black pepper after cooking whilst the chicken breast is resting and also squeeze over some lemon juice and another sprinkle of salt. You can add more herbs and seasoning as you prefer, or use another citrus to finish depending on the flavor profile of your dish.

Cooking the flat butterfly chicken breast in a cast iron skillet

1. Heat a cast iron skillet until it is very hot. Be careful!
2. Put the flattened chicken breast into the cast iron and hold it down using a spatula or other cooking utensil for a few seconds. Allow it to cook 80% of the way through to get a nice brown on this side.
3. Once the chicken is almost cooked all the way through, flip it over to finish and seal the other side.
4. Squeeze over the lemon juice and sprinkle a little more salt.
5. Remove from the cast iron skillet and allow it to rest for two or three minutes.
6. Serve the flattened butterfly chicken breast and enjoy!

Hint: If you’re wondering how to test if cast iron is hot enough – use a scrap piece of veg and if it sizzles loudly and aggressively straight away, it’s ready. If it’s a gentle sizzle that builds from nothing, it’s not hot enough. More often than not we need to cook with our senses, and I think our ears are a great one to use!

Plating suggestions

This flattened chicken breast is delicious when served as a salad topper or tossed through in a stir fry at the last minute. I admit I’m also guilty of eating it on its own as it is so tasty and fills you up when you’re busy and just need something fast!

Wine Pairing

The general rule is to serve white wine with white meats like chicken but I do also love a fruity red like Pinot Noir if you’re creating a heavier meal out of this recipe. If it’s a simple meal, I’d recommend an oaked Chardonnay.

Variations

Here are a few ways you can elaborate on this cast iron butterfly chicken breast recipe to suit you.

1. Seasoning – add different dried herbs to your salt like thyme, tarragon, or garlic
2. Deluxe – add a knob of butter to the pan right before the end and swoosh the chicken around in it to really enrich this dish’s restaurant style.
3. Citrus – use lime or orange instead of lemon

Equipment

I love my cast iron skillets, I have one with the griddle lines and one without. It’s well worth the investment as you’ll use it forever.

I use Robert Welch knives.

I also always recommend a meat thermometer, it serves the double purpose of reassuring you that your food safe to eat and stopping you from overcooking it!

Storage

Your flattened chicken breast will keep for 3-4 days in the fridge, or you can freeze for up to a month. I recommend not slicing it up until you’re ready to serve/eat to keep it as moist as possible.

Top tip

Use oils with a high smoking point when cooking at high temperatures – which include canola oil/rapeseed oil, avocado oil, and sunflower oil.

FAQ

More Chicken recipes

Food safety

Chicken should always be cooked to a minimum temperature of 74 degrees Centigrade or 165 degrees Fahrenheit. Use a meat thermometer to be sure, and check that the meat juices always run clear and not pink.