This Cast Iron Skillet Chicken Breast is perfect for a quick and healthy weeknight dinner. Ready in just 20 minutes, it's a simple, delicious, and satisfying main dish that you can easily pair with your favorite starch and vegetable sides. Naturally gluten-free.
Cooking a delicious and satisfying dinner at home doesn't have to be complicated.
With just a few simple ingredients and a seasoned cast iron skillet, you can create a meal that is both easy and full of flavor.
Cast iron skillets are ideal for cooking chicken as they heat evenly and retain heat well, resulting in a crispy, golden brown exterior, and juicy, tender meat.
This cast iron skillet chicken breast recipe is perfect for those who want a delicious and healthy meal that's quick and easy to make. In this recipe, boneless skinless chicken breasts are pounded thin, then lightly seasoned with a flavorful homemade spice rub.
So grab your cast iron skillet and let's get cooking!
>> Make it a meal! Pair this seared chicken breast with these Maple Balsamic Brussels Sprouts and a Baked Potato.
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Ingredient Notes
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Boneless Chicken Breast- The secret to tender, juicy, evenly-cooked chicken breast is pounding it thin with a meat mallet. Not only does this tenderize the meat, but it also helps it cook quickly and evenly.
- Canola Oil- Or any other oil with a high smoke point. Using oil with a high smoke point prevents to oil from burning and filling your kitchen with smoke.
- Seasonings- A blend of garlic powder, onion powder, smoked paprika, oregano, black pepper, and salt makes for a flavorful chicken seasoning.
Tips for Success
- Pound the chicken. Trust me - don't skip this step! It's the difference between tender, juicy chicken breast that cooks through evenly in 10 minutes and dry, tough chicken breast that overcooks in some spots while remaining raw in others.
- Don't overcrowd the pan. If your pan is small, I recommend cooking the chicken in batches to avoid overlapping. You want all parts of the chicken breast to be touching the pan for that perfect sear.
- Allow the chicken to rest after cooking. Give the chicken breast a few minutes to rest after cooking. Resting allows the juices to redistribute and leads to juicier chicken breasts.
- Switch it up! In the mood for different flavors? Don't be afraid to get creative and switch up the seasoning blend.
How Do You Cook Chicken In A Cast Iron Skillet Without Sticking?
If your chicken is sticking to the pan, don't fret! Chicken breast may stick to a cast iron pan for a few reasons. Here are some of the most common ones:
- Needs longer to cook. Sometimes the chicken just needs a little longer to cook. As chicken sears, it initially sticks to the skillet. But, as it continues to cook, it begins to develop a tasty, golden brown crust (a.k.a. the Maillard reaction). This crust makes it easier to release the chicken from the skillet.
- Increase burner temperature. Cooking chicken at too low of a temperature means it will take longer to develop a good crust.
- Not enough fat. Don't be afraid to use enough fat. It's necessary to prevent the chicken from sticking to the pan and burning. And not all of the fat will end up on the chicken anyways.
- Use a clean, well-seasoned skillet. If you're like me, your cast iron skillet gets used a lot. Properly maintaining your cast iron skillet goes a long way to ensuring your food turns out exactly how you want it.
How to Make Cast Iron Skillet Chicken Breast
Here is how to make chicken breast in a cast iron skillet.
Step 1: Prepare the chicken. Trim any excess fat from each chicken breast and cut them in half lengthwise. Lay the chicken breasts flat on the cutting board and cover them with plastic wrap. Using a meat mallet, pound the chicken breast to ¼-inch thickness.
Step 2: Season the chicken. Add all of the spices and herbs to a small mixing bowl. Toss to combine, then sprinkle each chicken breast evenly with the seasoning mixture.
Step 3: Preheat the skillet. Heat oil in a large cast iron skillet over medium heat. Once the oil is hot, carefully add the chicken breasts to the skillet. If your pan is on the smaller side, you may have to cook the chicken in batches to prevent overcrowding.
Step 4: Sear the chicken breasts. Sear for 4-5 minutes on one side. Flip and sear for an additional 4-5 minutes on the other side. The chicken is fully cooked through when the internal temperature reaches 165°F on a meat thermometer. Remove the chicken from the skillet and allow it to rest for 5-10 minutes before slicing.
How to Store
- Refrigerator- Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
- Freezer- Chicken freezes well when stored properly. Place leftover chicken inside of a freezer-safe plastic bag or container and store it in the freezer for up to 4 months.
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📖 Recipe
Cast Iron Skillet Chicken Breast
Ingredients
- 1 ½-2 pounds boneless, skinless chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- 2 tablespoons canola oil
Instructions
- Trim any excess fat from each chicken breast and cut them in half lengthwise. Lay the chicken breasts flat on the cutting board and cover them with plastic wrap. Using a meat mallet, pound the chicken breast to ¼-inch thickness.1 ½-2 pounds boneless, skinless chicken breast
- Add all of the spices and herbs to a small mixing bowl. Toss to combine, then sprinkle each chicken breast evenly with the seasoning mixture.1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon dried oregano
- Heat oil in a large cast iron skillet over medium heat. Once the oil is hot, carefully add the chicken breasts to the skillet. If your pan is on the smaller side, you may have to cook the chicken in batches to prevent overcrowding.2 tablespoons canola oil
- Sear for 4-5 minutes on one side. Flip and sear for an additional 4-5 minutes on the other side. The chicken is fully cooked through when it reaches an internal temperature of 165°F on a meat thermometer. Remove the chicken from the skillet and allow it to rest for 5-10 minutes before slicing.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
- Make Ahead: Prepare the spice blend up to 6 months in advance.
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