The best Cast Iron Skillet Chicken Breast should be perfectly golden brown on the outside and super juicy on the inside! This post includes all of the tips and tricks for perfecting a pan seared chicken breast. It’s simple, easy, and delicious!
Cooking chicken breast in a cast iron skillet with compound butter on top is one of the best ways to prepare a chicken breast.
My go-to way to prepare chicken thighs is this Greek Yogurt Marinated Chicken Recipe.
If you need a recipe for unthawed chicken, try this Air Fryer Frozen Chicken Breast Recipe.
Serve these seared chicken breasts with my Classic Baked Potatoes in the Oven, Easy Mexican Potatoes, Air Fryer Sweet Potato Cubes, or Copycat Panera Broccoli Cheddar Mac and Cheese. Cast iron chicken breast and potatoes are the perfect combo.
For a lower carb side, check out my Roasted Greens and Carrots.
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Why You’ll Love This Recipe
- This easy cast iron chicken breast recipe is family friendly, & the perfect weeknight dinner.
- There is marinating time required. In fact, I prefer to not marinate when cooking chicken breasts.
- The cast iron chicken breast seasoning is super simple, just salt and pepper.
- Instead of serving the cast iron skillet chicken breast with sauce, this recipe calls for a compound butter. It is loaded with herbs, garlic, and lemon. The fresh garlic adds much more flavor than garlic powder.
- Pan seared chicken breasts are gluten-free, keto/low carb, and can be made dairy free.
- The cooking time for this recipe is less than 30 minutes.
Ingredients & Substitutions
- Chicken Breasts: My chicken breasts were about 7-8 ounces each. If yours are bigger or bone-in, see the variations section below for how to finish them in the oven. You can also turn the heat to low to finish cooking them in the pan.
- Herbs: Use whatever fresh herbs you have in your fridge or garden. I like rosemary, dill, oregano, parsley, or thyme.
Complete list of ingredients and amounts is located on the recipe card below.
Helpful Equipment & Tools
- Lodge Cast Iron Dual Handle Pan, 12 inch
- 2 Pack Black Kitchen Tongs, Premium Silicone
- Alpha Grillers Instant Read Meat Thermometer for Grill and Cooking
How to Make Cast Iron Chicken Breast
Quick Overview
- Season chicken breasts.
- Heat the oil in the skillet over medium high.
- Pan sear each side for 10-13 minutes.
- Brown the garlic.
- Mix together the compound butter.
Step by Step Instructions
Step 1: Place the chicken breast on a plate lined with a paper towel and pat dry. Season one side with salt and pepper.
Step 2: Heat the olive oil in a cast iron skillet over medium high heat.
Step 3: Place the chicken seasoned side down in the hot oil. Season the other side with the rest of the salt and pepper. Cook for 10-13 minutes. Check after 8 minutes to ensure they are not browning too quickly. Turn heat down if needed.
Seasoning only one side help the seasoning stick better.
Step 4: Flip the chicken and cook for another 10-13 minutes or until the internal temperature has reached 165.
Step 5: Remove from the skillet to rest.
Step 6: Turn the heat to low. Add a splash of oil if there is none left and add the garlic and sage.
The chicken should be golden brown.
Step 7: Sauté until browned.
Step 8: Mince the garlic. Use a fork to combine the garlic, butter, herbs, and lemon zest. Spread on top of cooked chicken breast. Garnish with fried sage leaves as well.
Step 8: Optional: Form the butter into a log using parchment paper or cling wrap. Freeze for 5 minutes or until hard enough to slice. Slice and place medallions on top of chicken breast.
Parchment or cling wrap help the butter not stick to your hands.
Can you sear chicken in a cast iron skillet?
Yes! Not only can you, but you should sear boneless skinless chicken breast in a cast iron skillet. Cast iron seared chicken breasts have a delicious golden brown crust on the exterior and are super moist on the inside.
This is because the cast iron pan conducts heat extremely well, which makes browning the chicken very easy.
Be sure your cast iron skillet is clean, already seasoned, and oiled.
Expert Tips & Variations
- Pat dry the chicken breast. Removing the excess moisture allows the outside of the chicken to caramelize and not steam.
- Season generously. Salt and pepper go a long way. These chicken breasts are full of flavor! I recommend only seasoning one side before putting the chicken in the skillet so that less seasoning falls off on the plat before searing.
- Make sure the pan is hot. A hot pan prevents the chicken from sticking and allows a crust to form. Before you add the chicken to the pan, wet your hand, and flick some water into the oil. If it cracks and pops, the pan is ready.
- Do not move the chicken around. Allowing the chicken to remain in contact with the hot cast iron helps it turn golden brown. Let it sear for 5 minutes before you check it.
- Use a meat thermometer. Using a thermometer prevents you from over cooking the chicken and drying it out. Fully cooked chicken should be an internal temperature of 165 degrees.
- Let the chicken rest. Allowing the chicken to rest for about 5 minutes helps lock in all of the juices.
- Don’t skip the compound butter. I highly recommend making the lemon herb butter. It is addicting. If you only have plain butter, you can still place a thin pat on top of each chicken breast while it rests. This adds a ton of moisture.
- You can finish the chicken in the oven. If your chicken breasts are very thick or bone-in, you might want to finish them in the oven. Sear for about 6-7 minutes per side then transfer the skillet to a 425 degree oven. Roast for 15-20 minutes or until the internal temperature is 165 degrees.
- Add a splash of water to the pan or plate to create steam when reheating. This will help leftover chicken from drying out.
Recipe FAQs
Yes. Always add oil to a cast iron skillet before cooking chicken, especially boneless skinless chicken breasts because they are very low in fat.
It takes about 20-25 minutes to sear a chicken breast in a cast iron skillet. The cook time depends on the thickness of the chicken breast. The chicken is done when the internal temperature reaches 165 degrees.
Heat olive oil in a cast iron over medium high heat to start. This level of heat ensures the chicken will develop a golden brown crust. Turn the heat to medium if the chicken is browning too quickly.
Be sure the skillet is cleaned and seasoned. Use a generous amount of oil. I start with about 2 Tablespoons so that the bottom of the pan is coated. Make sure the skillet is hot before adding the chicken. I wet my hand and flick some water in the oil. If it pops, it is ready.
The key to not drying out chicken breast is to not overcook it. Use a meat thermometer and remove the chicken from the heat as soon as it reaches an internal temperature of 165 degrees. I recommend basting the chicken with butter or making a compound butter to spread on top of the chicken breast while it rests. Butter adds moisture to this lean cut of chicken.
More Chicken Recipes
Cast Iron Skillet Chicken Breast
Equipment:
- Cast iron skillet
Ingredients:
- 4 boneless skinless chicken breasts*
- 1-2 teaspoons kosher salt
- fresh cracked pepper
- 2 Tablespoons olive oil, plus more as needed
- Compound Butter
- 4 cloves garlic
- a couple sprigs of sage
- 2 Tablespoons salted butter
- 1 Tablespoon fresh chopped herbs*
- 1 lemon, zested
Instructions:
- Place the chicken breast on a plate lined with a paper towel and pat dry. Season one side with salt and pepper.
- Heat the olive oil in a cast iron skillet over medium high heat.
- Place the chicken seasoned side down in the hot oil. Season the other side with the rest of the salt and pepper. Cook for 10-13 minutes. Check after 8 minutes to ensure they are not browning too quickly. Turn heat down if needed.
- Flip the chicken and cook for another 10-13 minutes or until the internal temperature has reached 165.
- Remove from the skillet to rest.
- Turn the heat to low. Add a splash of oil if there is none left and add the garlic and sage.
- Sauté until browned.
- Mince the garlic. Use a fork to combine the garlic, butter, herbs, and lemon zest. Spread on top of cooked chicken breast. Garnish with fried sage leaves as well.
- Optional: Form the butter into a log using parchment paper or cling wrap. Freeze for 5 minutes or until hard enough to slice. Slice and place medallions on top of chicken breast.
Notes:
- Chicken Breasts: My chicken breasts were about 7-8 ounces each. If yours are bigger or bone-in, see the variations section below for how to finish them in the oven. You can also turn the heat to low to finish cooking them in the pan.
- Herbs: Use whatever fresh herbs you have in your fridge or garden. I like rosemary, dill, oregano, parsley, or thyme.
- Pat dry the chicken breast. Removing the excess moisture allows the outside of the chicken to caramelize and not steam.
- Season generously. Salt and pepper go a long way. These chicken breasts are full of flavor!
- Make sure the pan is hot. A hot pan prevents the chicken from sticking and allows a crust to form. Before you add the chicken to the pan, wet your hand, and flick some water into the oil. If it cracks and pops, the pan is ready.
- Do not move the chicken around. Allowing the chicken to remain in contact with the hot cast iron helps it turn golden brown. Let it sear for 5 minutes before you check it.
- Use a meat thermometer. Using a thermometer prevents you from over cooking the chicken and drying it out. Fully cooked chicken should be an internal temperature of 165 degrees.
- Let the chicken rest. Allowing the chicken to rest for about 5 minutes helps lock in all of the juices.
- Don’t skip the compound butter. I highly recommend making the lemon herb butter. It is addicting. If you only have plain butter, you can still place a thin pat on top of each chicken breast while it rests. This adds a ton of moisture.
Such a good and tasty dish to make for everyone. I am sure my loved ones will love this!