Cast Iron Chicken Breast with Lemon Herb Butter & Arugula Salad

Jidori chicken breast delivers cleaner flavor and firmer texture than conventional chicken, making proper cooking technique essential. A hard cast iron sear builds golden caramelization while lemon herb butter keeps the breast juicy, rich, and balanced with fresh peppery arugula.

Ingredient List

• 2 lb Jidori Organic Boneless Chicken Breast
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Lemon Herb Butter

• 4 tbsp unsalted butter
• 2 garlic cloves, grated
• 1 tbsp parsley, finely chopped
• 1 tsp thyme leaves
• 1 tsp lemon zest

Arugula Salad

• 3 cups arugula
• 1/4 cup shaved Parmesan
• 1 tbsp olive oil
• 1 tsp lemon juice
• Kosher salt
• Fresh cracked black pepper

Process

1. Remove chicken breasts from refrigeration 30 minutes before cooking and pat dry thoroughly.
2. Season generously with kosher salt and black pepper.
3. Heat cast iron skillet over medium-high heat.
4. Add neutral oil and sear chicken breasts 4–5 minutes per side until deeply golden.
5. Lower heat and add butter, garlic, parsley, thyme, and lemon zest.
6. Baste continuously for 1–2 minutes.
7. Cook until internal temperature reaches 160–165°F.
8. Rest chicken 5–7 minutes before slicing.
9. Toss arugula with Parmesan, olive oil, lemon juice, salt, and pepper.
10. Serve sliced chicken alongside the salad and spoon lemon herb butter over the top.