Begin by taking the chicken breasts and placing them in a large cast iron skillet. Sprinkle them generously with salt and black pepper. This seasoning is crucial, as it brings out the natural flavors of the chicken and sets the foundation for a tasty dish.
Heat the skillet over medium heat. As the pan warms up, watch for the oil to shimmer. This indicates that the skillet is ready. Once it’s hot, carefully place the seasoned chicken inside.
Cook the chicken for about six to eight minutes on each side. You’re looking for a lovely golden-brown crust to form. The chicken doesn’t need to be fully cooked at this stage; just browned is perfect. Once done, remove it from the skillet and set it aside on a plate.
In the same skillet, reduce the heat slightly. Add ketchup, Diet Coke, garlic powder, salt, and black pepper to create the sauce. Use a whisk to combine these ingredients well. As you mix, you’ll notice the Diet Coke starting to bubble and fizz, which is a sign it’s coming together nicely.
Once the sauce is mixed, gently pour it over the browned chicken in the skillet. The sauce should cover the chicken nicely, allowing the flavors to meld together.
Now, lower the heat to medium-low and let the mixture simmer for about 15 to 20 minutes. During this time, keep an eye on it; the sauce should become bubbly and reduce slightly. The chicken will continue to cook, and you’ll want an internal temperature of 165 degrees to ensure it’s fully cooked.
As the cooking time nears its end, you’ll start to see the sauce thicken and cling to the chicken. This is the moment you want to look for; it’s when all the flavors integrate beautifully.
Once the chicken is no longer pink and the sauce is at the desired consistency, remove the skillet from the heat. This step is important; letting it rest for a minute allows the sauce to set.
To serve, dish out the chicken onto plates and drizzle the sauce over the top. For a fresh finish, sprinkle with chopped parsley if you like. It adds a vibrant color and a touch of freshness to the dish.
