Skillet Lemon Chicken Breasts

01Method

1. 1

   Coat a large cast iron skillet with cooking spray and warm it over low heat.

2. 2

   Using a fork, pierce each chicken breast about 5 times, then place them in the heated skillet. Squeeze one lemon quarter over each breast, letting a little juice remain in the wedge. Dust each breast with cilantro, onion salt, and pepper, then cook until golden on the bottom, about 7 minutes. Flip the breasts, pierce again, repeat the seasoning, and continue cooking until the meat is no longer pink at the center and juices run clear, another 5 to 7 minutes. Confirm doneness with an instant-read thermometer — the internal temperature should reach at least 165°F (74°C).