Fresh chicken breast is seasoned and seared in hot oil in a cast iron skillet. The chicken can be cooked entirely on the stovetop or transferred to the oven. Either way, Cast Iron Skillet Chicken Breast is a flavorful, quick, and easy way to cook chicken!
The cast iron skillet is one of my go-to ways to cook chicken breast. The hot, oiled skillet creates a light crust on the skinless chicken breast, and the seasoning blend packs flavor into every single bite.
This recipe post will provide you with detailed, step-by-step instructions so you can master the cast iron chicken cooking technique.
If you're looking for an easy shredded chicken recipe, then you'll need to make my Dutch Oven Pulled Chicken.
If you need step-by-step instructions for chicken breast in the air fryer, then you'll need to read my post for Air Fryer Chicken Cutlets. I also have a post on how to cook Chicken Thighs in the Air Fryer.
Why this recipe is the best
- Flexible seasoning blend: I have a tried and true seasoning blend, but you could easily substitute in any of your favorite all purpose seasonings or just a simple salt and pepper!
- Options for cooking: You have the option of cooking the chicken two different ways! You can cook the chicken entirely on the stovetop, or you can brown one side of the chicken on the stovetop and then transfer your cast iron skillet to the oven.
- Perfect for weeknights: This entire recipe is easily made in under 30 minutes!
- Special diet friendly: This recipe is gluten-free, low carb, keto-friendly, and can easily be dairy-free (omit the butter).
- Chicken Breast: You'll need three, 8-10 ounce pieces of fresh boneless, skinless chicken breast. Trim any fat on the chicken.
- Oils: I used a combination of salted butter and extra virgin olive oil. Mixing these two oils together increases the smoke point and enhances the flavor.
- Seasoning: My seasoning blend consists of dried oregano, garlic powder, smoked paprika, onion powder, yellow mustard powder, kosher salted and black pepper.
- Optional ingredients: You can serve cast iron seared chicken breast topped with fresh herbs like parsley, sage, rosemary, or thyme. Many recipes suggest serving with compound butter on top. The pan juices also make a delicious topping!
*See the recipe card below for detailed instructions and ingredient quantities.
- Cast iron skillet - Lodge cast iron is one of the best.
- Meat mallet/tenderizer - You'll need a meat tenderizer if you plan on cooking the chicken entirely on the stovetop.
- Digital meat thermometer
- Other: Cutting board, chopping knife, measuring spoons
Cast iron skillet chicken stovetop instructions
Step 1: Trim any fat from your chicken breasts. Lightly pound the chicken breasts until they are all about 1 inch thick. I like to cover the chicken with plastic wrap before pounding them with a meat mallet.
Step 2: Combine all of the seasonings in a small bowl. Liberally season both sides of the chicken breast pieces.
Step 3: Heat the butter and olive oil over medium heat in a large, cast iron skillet. When hot, add the seasoned chicken. Cook each side of the chicken over medium heat for about 5-6 minutes per side.
Important tip! Do not try to move the chicken around in the pan. When it's time to flip the chicken breast, the chicken should easily release from the pan.
Step 4: Before removing the chicken from the heat, double-check the internal temperature with a digital meat thermometer. If cooked through, remove the chicken from the pan and let rest for about 10 minutes before slicing. Serve and enjoy!
Skillet chicken oven instructions
Making this cast iron skillet chicken breast recipe in the oven is just as easy as making it on the stovetop!
- Preheat your oven to 425°F. You do not need to pound the chicken breast thin. You can skip to step 2, combine your seasoning blend, and then liberally season both sides of the chicken breast.
- After that, place the seasoned chicken into your hot, oiled skillet over medium heat. Cook one side for about 5-6 minutes. Flip the chicken over and immediately transfer it to your preheated oven.
- Roast the chicken in the oven for about 10-15 minutes, or until the internal temperature reaches 165°F. Thicker breasts will need more cooking time, and thinner breasts will need less time. Remove from the oven and let rest for 10 minutes before slicing.
- Mix your seasoning blend before you get started. This is one of my recipe steps, but I feel like it's easy to skip it and think you can just do it on the fly. Mixing the spices in a small bowl only takes a minute or two and saves you time later.
- Cover your chicken in plastic before pounding with the meat mallet. This will prevent chicken juices from splattering all over your kitchen.
- Pat the chicken dry with a paper towel before rubbing the spice blend onto each side.
- Fully heat your cast iron skillet. The cast iron skillet should first be heated up while it's dry and then after a minute or two, add the oils. Continue heating the pan with the oils in it. You'll know it's hot when the oils start to glisten and sizzle.
- Keep an eye on your skillet. You need to use medium to high heat for this recipe, but you don't want your oils to start excessively smoking or to burn the outside of your chicken. Keep an eye on your skillet and adjust the temperature as needed.
- Let the chicken rest before slicing into it. Letting the meat rest for 5-10 minutes, allows the juices to circulate, which results in moist and tender meat.
What to serve with
Veggies: Serve this cast iron chicken skillet recipe with Asparagus Salad, Sautéed Kale and Mushrooms, Brown Sugar Honey Glazed Carrots, Roasted Sweet Potatoes and Brussels Sprouts or Roasted Asparagus and Brussels Sprouts.
How to store and reheat
How to store: Store leftover chicken in a sealed, air-tight container in the refrigerator for 3-4 days.
How to reheat: Reheat leftovers in a skillet on the stovetop over low heat or in the microwave.
More chicken dinner recipes
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