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

Cast Iron Skillet Chicken Breast Recipe

By McKenna Pulda
Yield: 2 chicken breasts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Juicy and flavorful with a perfect sear, this is the best cast iron skillet chicken breast recipe! Not only are these seared chicken breasts simply mouth-watering and tender, but the cook 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.
5 from 5 votes
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Equipment

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

Instructions

  1. Begin by removing two boneless chicken breasts from the fridge and bring them to room temperature (about 15-20 minutes).
    2 boneless
  2. Preheat your oven to 350 degrees F.
  3. While you wait, prepare your spice rub. Combine all of the spices in a small bowl. Use a fork to mix.
    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
  4. Preheat the cast iron pan on the stovetop to medium heat
  5. On a cutting board, trim off any extra bits on the chicken breasts and pat dry with a paper towel. Generously sprinkle the spice rub on both sides of the chicken breasts.
  6. Pour a little oil to coat the entire bottom of the cast iron skillet (about 1-2 tablespoons)
    1-2 Tablespoons olive oil
  7. 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)
  8. Flip to the other side and cook the chicken breast for an additional 5 minutes.
  9. Once seared on both sides, finish cooking in the oven for another 5-10 minutes (depending on thickness. See notes below)
  10. Remove the cast iron from the oven and let the chicken rest for 5-10 minutes before slicing.

Notes

Recipe Tips

  • The cook time may vary depending on the thickness of the chicken breast. If they are thinner breasts, 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 breast 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 it stick and tear the meat. After the 5 minutes, the cooked side will begin to release from the pan.

Nutrition

Calories: 615kcal | Carbohydrates: 2g | Protein: 97g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 1106mg | Potassium: 1664mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 496IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 4mg
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