Name: The Best Cast Iron Skillet Chicken Breast Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried rosemary; 1/2 tsp parsley; 1 tsp paprika; 3/4 tsp salt; 1/8 tsp black pepper; 1-2 Tablespoons olive oil

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Juicy and flavorful with a perfect sear, this is the best-cast iron skillet chicken breast recipe! Not only are these cast iron chicken breasts simply mouth-watering and tender every bite, but the cooking time and ingredients are minimal. An easy meal for a quick dinner any night of the week, yet delicious enough to become a highlight for an at-home date night.

two chicken breasts in a cast iron pan, one breast is sliced

I’m gonna be honest with you – I was very intimidated to cook with a cast iron skillet until about a few years ago. I added the skillet to my wedding registry thinking it was the “thing to do”. Didn’t pull it out of my cupboard for a good year into my marriage.

Since then, I stepped out on a leap of faith and began cooking. And would you guess what? My skillet and I both survived and are thriving!

Now my cast iron has been the vessel for all sorts of delicious recipes like cornbread, sourdough English muffins, discard pizza crusts, steaks, berry cobbler and so much more! One of my favorite ways to use my cast iron skillet is cooking up these cast iron skillet chicken breasts.

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The seasoned chicken breasts have such a delicious flavor that takes your typical chicken to the next level. What makes it even better is how simple it is to make! Fry it up and then finish it off in the oven all in the same cast iron skillet making for a convenient, yet tasty entree.

Cooking with cast iron gives you that perfectly seared meat that locks in the juices so that every bite is as tender as the last. I hope this cast iron chicken breast recipe becomes a familiar favorite.

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2 Chicken Breasts in a cast iron pan, one is sliced

Why cook with a cast iron skillet?

Only a handful of things get better with age and cast irons are one of them! Each time you cook with cast iron, you are “seasoning” it. Seasoning is the process of heating up oil to a certain point that naturally creates a coating on the cookware.

This allows cast-iron pans to cook your food with less oil and be nonstick. Crafted with nontoxic materials and built to last the test of time, cast iron cookware also adds additional iron to your diet.

Not only are the health benefits fantastic, but cast iron pans also come with a reasonable price tag. Now that’s my kind of cookware.

Tools you may need:

cast-iron skillet

meat thermometer

Ingredients:

boneless, skinless chicken breasts

garlic powder

onion powder

dried rosemary

paprika

parsley

salt

black pepper

olive oil

How to make the best cast iron skillet chicken breast recipe:

Begin by removing the boneless, skinless chicken breasts from the fridge and bring to room temperature (about 15-20 minutes on the counter).

Preheat your oven to 350 degrees.

While you wait, prepare the spice rub. Combine the garlic powder, onion powder, paprika, dried rosemary, parsley, salt, and black pepper in a small bowl. Use a fork to mix.

2 chicken breasts on a white cutting board, sprinkled with paprika, garlic powder and rosemary

Preheat the cast iron pan on the stovetop to medium heat.

On a cutting board, trim off any extra bits on the chicken breasts, then pat dry with a paper towel. Generously sprinkle the spice rub on both sides of the chicken breasts.

Pour a little oil to coat the entire bottom of the cast iron skillet (about 1-2 tablespoons)

Sear the first side of the chicken breast in the hot oil for 5 minutes (Leave it be! Allow it to cook untouched to get that nice sear on the chicken)

2 chicken breasts cooking in a cast iron skillet

Flip to the other side and cook the chicken breast for an additional 5 minutes.

Once seared on both sides, finish cooking in the oven for another 5-10 minutes (depending on thickness. See notes below) Remember to use oven mitts when putting your cast iron into the oven!

Remove the cast iron from the oven and let the chicken rest for 5-10 minutes before slicing.

Here’s what you’ll need:

Chicken– For this cast iron skillet chicken breast recipe, I like to use boneless, skinless chicken breasts, but you can absolutely swap it out for boneless, skinless chicken thighs. If you prefer to cook with bone-in chicken thighs, you will need to adjust the cooking time to an additional 10-15 minutes in the oven.

Spices– This flavorful spice mixture includes garlic powder, onion powder, paprika, dried rosemary, parsley, salt, and pepper, but it is not limited to only these spices. Swap, add, or remove to your liking. Some great alternatives include cumin, Italian seasoning, or even fresh herbs or fresh garlic!

Oil– I love the flavor of cooking with olive oil, but vegetable oil or canola oil would work just as well. Be careful not to swap out with other fats, such as butter. The smoke point is too low and will burn easily in the oven. Stick with oils with a high smoke point, like the ones mentioned earlier.

2 chicken breasts in a cast iron covered with a spice rub

Tips for success:

The cook time may vary depending on the thickness of the chicken breast. If the chicken breasts are thinner, they will need less time to cook (5 minutes should do). If they are thicker, cook for the full 10 minutes. To be sure, insert a meat thermometer in the thickest part of the breast to check if they are fully cooked. The internal temperature of the chicken should be 165 degrees.
For the best results, don’t skip on bringing the chicken to room temperature! This allows the chicken to cook evenly, creating the most tender chicken.
When you first lay your chicken breasts in the hot pan, leave them be. This is the best method to achieve that perfect sear. If you fiddle too much with the chicken, it can cause them to stick and tear the meat. After 5 minutes, the cooked side will begin to release from the pan.

Two chicken breasts in cast iron skillet on a wooden table by a bowl of salad and a bowl of sourdough dinner rolls

Favorite sides for the best cast iron skillet chicken breast recipe:

Creamy mashed potatoes
Garlic-roasted red potatoes
Oven-roasted broccoli drizzled with fresh lemon juice and Parmesan cheese
Sautéed zucchini, summer squash, and diced tomatoes
Pilaf rice
Homemade sourdough bread – find my recipe here! Perfect for beginners & pros.

How to store:

Keep leftover chicken in an airtight container in the fridge for up to 3 days. Perfect for quick meal prep, topped on salads, or eaten as is.

2 chicken breasts in a cast iron covered in rosemary, garlic powder, paprika, salt, pepper, onion powder

Frequently asked questions:

Can I use frozen chicken breasts for this recipe?

No. For the best results, thaw the chicken breasts in the fridge the night before and bring them to room temperature just before cooking.

How do you keep the chicken breasts from sticking to a cast iron skillet?

Pouring some oil to cover the bottom of the skillet and allowing the chicken to cook untouched for the first 5 minutes will help to prevent the chicken from sticking to the cast iron pan.

Can you use thighs/bone-in chicken?

You can swap chicken breasts for boneless, skinless chicken thighs. If you prefer to cook with bone-in chicken thighs, you will need to adjust the cooking time to an additional 10-15 minutes.

How do I know if the chicken breasts are done?

Insert a meat thermometer in the thickest part of the breast to check if they are fully cooked. The internal temperature of the chicken should be 165 degrees.

Happy searing!

OTHER CAST IRON RECIPES YOU MIGHT LIKE:

Cast Iron Quiche Recipe

How to Fry Bacon in a Cast Iron Skillet

Cheddar & Chive Sourdough Irish Soda Bread