Cast Iron Chicken Breast

5 from 9 votes

Make the best cast iron chicken breast in just 25 minutes using 3 ingredients! This easy skillet recipe delivers juicy chicken with a crispy, golden crust.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Keyword: 30 minute meals, chicken breasts, chicken recipes, skillet meal, cast iron chicken breast

Servings: servings

Calories: 320kcal

Author: Renae Gerhardstein

Equipment

cast iron skillet 11-12" or other large, oven-safe skillet
tongs
small bowl
instant-read meat thermometer

Ingredients

2 tablespoons olive oil *see notes
1 ½ pounds boneless, skinless chicken breasts 4 breasts, about 4-6 ounces each
2 teaspoons garlic salt
½ teaspoon black pepper

Instructions

Heat oven to 425ºF.
Add 2 tablespoons of olive oil to a large cast iron skillet. Place skillet on stove burner over medium-high heat to preheat. **When ready, the oil should be shimmering, but not smoking.
Meanwhile, use paper toweling to pat the chicken breasts dry.
Add garlic salt and black pepper to a small bowl; stir to combine. Sprinkle seasonings generously on both sides of chicken.
Place breasts in the skillet with hot oil. Do not cover pan with a lid, use a splatter screen to contain the oil (if needed).
Cook the breasts, without moving them, for 5 minutes to give the exterior a golden sear. Once the first side is golden and crispy, use long tongs to turn the breasts over and repeat on the other side. *See Notes 4 and 5
Transfer the cast iron skillet to the oven and roast for 10-15 minutes, until cooked through. Test the internal temperature of the center of the meat with an instant-read meat thermometer. Poultry should be cooked to 165ºF.

Notes

Cut very large pieces in half: The measurements and timing for our cast iron chicken recipe are based on breasts that are 4-6 ounces each. Adjust the time appropriately for smaller cuts as well so that you don’t overcook them!

Keep an eye on the oil: When the oil reaches a good medium-high heat, it’ll start to shimmer. This is exactly what you need for shallow frying. It’s hot, but it’s not quite at its smoking point yet.

Let the chicken rest before serving: Let small cuts (8 ounces or less) rest for 5 minutes or so. Larger cuts will need to rest for up to 10 minutes. This is incredibly important to make sure all of that hard-earned flavor and juiciness doesn’t leak right back out of your cast iron skillet chicken breast!

Recipe Variations:

- Lemon herb cast iron chicken: Add a splash of lemon juice and a sprinkle of fresh herbs like thyme or rosemary for a bright, aromatic twist.

- Garlic butter chicken: Swap olive oil for melted butter and add minced garlic while searing to create a rich, savory flavor.

- Smoky paprika chicken: Season chicken breasts with a blend of paprika, onion powder, and kosher salt for a deep, smoky flavor that’s great for meal prep.

- BBQ chicken skillet: After searing both sides, brush the chicken with your favorite BBQ sauce before transferring to the oven. This gives it a sticky-sweet glaze with minimal effort.

Storing Instructions:

This skillet recipe makes enough for 4 servings, so it’s great for small families. Or, if you are a family of two, there will be leftovers to use later in the week!
If you shred the meat, this skillet chicken is fantastic in salads, wraps, pastas, and sandwiches! You can even use it to boost the protein in a bowl of soup. It would be delicious in potato soup or great northern bean soup.
Any leftovers should be refrigerated in an airtight container. Be sure to use them up within 5 days.
Reheat in the oven - Place the leftovers on a sheet pan, and cover the pan with foil. Place it in a preheated oven at 350°F. for 20 minutes or so, until your meal reaches that food-safe, internal temperature of 165°F.
Reheat in a cast iron pan - Another option is to put the leftovers back into your cast iron skillet. If you choose this method, you may need to add some water or broth to the pan, and definitely use a lid. You want that moisture to stay in the pan.

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