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Two seared chicken breasts in a cast iron skillet. A whole onion, two garlic cloves, and some parsley are in the skillet with the chicken.
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Cast Iron Skillet Chicken Breast

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 336kcal
Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 1g | Protein: 51g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 164mg | Sodium: 342mg | Potassium: 771mg | Calcium: 16mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.