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    Bites with Bri » Main » Cast Iron Skillet Chicken Breast

    Cast Iron Skillet Chicken Breast

    Published: May 4, 2022 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    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!

    Closeup shot to show sear on cast iron chicken breast.

    Cooking chicken breast in a cast iron skillet with compound butter on top is one of the best ways to prepare a chicken breast. But if you need a recipe for unthawed chicken, try this Air Fryer Frozen Chicken Breast Recipe. 

    Serve these seared chicken breasts with my 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.

    Jump to:
    • Can you sear chicken in a cast iron skillet?
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • Helpful Equipment & Tools
    • How to Make Cast Iron Skillet Chicken Breast
    • Variations
    • Make Ahead & Storage
    • Expert Tips
    • FAQs
    • Related Recipes
    • Cast Iron Skillet Chicken Breast
    • Food Safety

    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.

    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 chicken breasts when pan searing.
    • 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.

    Ingredients & Substitutions

    Overhead shot to show all of the ingredients needed to make a cast iron skillet chicken breast.
    • 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 Skillet Chicken Breast

    Quick Overview

    • Season the chicken breasts. 
    • Heat the oil in the skillet over medium high.
    • 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.

    3 photos to show steps 1-3. Seasoned chicken. Oil heating. Chicken in skillet.

    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.

    3 photos to show steps 4-6. Chicken flipped. Chicken resting. Garlic and sage frying.

    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.

    3 photos to show steps 7-9. Browned garlic. Butter mixed. Butter in a log.

    Parchment or cling wrap help the butter not stick to your hands.

    Variations

    • Cast iron chicken breast in 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. 
    • Dairy free: Use vegan butter or omit the compound butter. I do not recommend the latter.

    Make Ahead & Storage

    • Refrigerator: Store leftover chicken breast in an airtight container in the fridge for 3-4 days. 
      • Reheating: Reheat in the microwave in 30 second intervals until warmed through. 
    • Freezer: Allow the chicken breast to cool overnight in the fridge. Transfer each to a separate freezer bag or container. Store in the freezer for 2-3 months.
      • Reheating: Reheat in the microwave in 30 second intervals until warmed through or covered on the stove over medium low heat. Add a splash of water to the pan to create steam. This will help leftover chicken from drying out. 

    Expert Tips

    • 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. Chicken should be cooked to 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.
    Overhead shot to show finished cast iron skillet chicken breast with butter on top.

    FAQs

    Do you put oil in a cast iron skillet when cooking chicken?

    Yes. Always add oil to a cast iron skillet before cooking chicken, especially boneless skinless chicken breasts because they are very low in fat.

    How long does it take to cook chicken on a cast-iron skillet?

    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. 

    How hot should cast iron be for chicken?

    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. 

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

    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.

    How do you cook chicken breast without drying it out?

    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.

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    5 from 2 votes

    Cast Iron Skillet Chicken Breast

    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!
    Servings4 people
    Prep5 minutes
    Cook25 minutes
    Total30 minutes
    Course: Main
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Tongs
    • Cast iron skillet
    • Meat Thermometer

    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. Chicken should be cooked to 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. 

    NUTRITION:

    Calories: 382kcal | Carbohydrates: 4g | Protein: 49g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 890mg | Fiber: 1g | Sugar: 1g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw chicken
    • Wash hands after touching raw chicken
    • Don't leave food sitting out at room temperature for more than 2 hours
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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