This easy Cast Iron Skillet Chicken Breast recipe is ready in about 15 minutes and is super juicy and tender. It is finished with an easy garlic herb compound butter. This foolproof cooking method yields a crispy exterior and moist interior every single time.
If you never know how long to cook chicken breast in a cast-iron skillet, then this post is for you.
Starting with equipment, you need this Lodge 12-inch Cast Iron Skillet and a reliable Digital Meat Thermometer.
For a cast iron bone-in breast recipe, I recommend my perfectly roasted Dutch Oven Chicken Breast Recipe instead of this one. The cooking time is different as these are thicker than boneless chicken breasts.
For a more decadent recipe, try my French Onion Chicken Bake or Greek Yogurt Marinated Chicken Thighs.
If you need a recipe for unthawed chicken, try this Air Fryer Frozen Chicken Breast Recipe.
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Why You’ll Love This Recipe
- Easy - The cast iron chicken breast recipe only takes about 15 minutes to make so it is perfect for busy weeknights or meal prep.
- Juicy - Cooking chicken breasts in a skillet is the best way to cook them. The exterior is golden and the interior is moist.
- No marinating - Not only does this save time, but it also allows the exterior of the chicken to get much crispier.
- Simple - The seasoning is just salt and pepper. Feel free to use whatever you prefer, like Italian seasoning, onion powder, or smoked paprika!
- Compound butter - Instead of serving the chicken breast with a pan sauce, this recipe calls for a compound butter. It is loaded with herbs, garlic, and lemon. Fresh garlic adds much more flavor than garlic powder.
- Family-friendly - These tender chicken breasts are a simple dinner that even the pickiest eater will enjoy.
- Diet-friendly - These are gluten-free, keto-friendly, low carb, high protein, and can be made dairy-free.
Ingredient Notes & Substitutions
- Chicken Breasts: My boneless skinless 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.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- 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.
How to Cook Chicken Breasts in a Cast Iron Skillet
Quick Overview
- Season.
- Heat the oil in the skillet over medium high.
- Pan sear each side for 6-8 minutes.
- Brown the garlic & herbs.
- 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 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 6-8 minutes, depending on the thickness.
Tip - Seasoning one side at a time prevents salt & pepper from falling off when flipping the breasts.
Step 4: Flip the chicken and cook for another 6-8 minutes or until the internal temperature has reached 165. Redeuce to medium heat if needed.
Step 5: Remove from the skillet to rest while you prepare the butter.
Step 6: Reduce to low heat. Add a splash of oil if there is none left and add the garlic and sage.
Note - The exterior 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 in a small bowl. 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.
Tip - If rolling the butter, parchment paper or cling wrap will prevent the butter from sticking to your hands and melting.
Recipe Serving Suggestions
Serve these seared chicken breasts with any of these side dishes: 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 dish, check out my Roasted Greens and Carrots.
Use leftovers to make the best Chicken Pot Pie with Puff Pastry.
Expert Tips & Variations
- Pat dry the chicken breast. Removing the excess moisture allows the outside 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 plate 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 breasts 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 it to remain in contact with the hot cast iron helps it turn golden brown. Let the chicken cook for 5 minutes before you check it.
- Use a meat thermometer. Using a thermometer prevents you from overcooking the chicken and drying it out. The internal temperature should be 165 degrees.
- Let the chicken rest for best results. Allowing it 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 while it rests. This adds a ton of moisture.
- You can finish the chicken in the oven. If the 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 leftovers from drying out.
Recipe FAQs
Yes! Not only can you, but you should sear boneless skinless chicken breast in a cast iron skillet. Cast iron seared 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 exterior very easy. Be sure your cast iron skillet is clean, already seasoned, and oiled. You can also sear lamb chops, try my Cast Iron Skillet Lamb Chops.
Be sure the skillet is cleaned and seasoned well. 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.
As I mentioned above, the chicken breast will stick if the skillet is not seasoned properly. It will also stick if you do not use enough oil.
Be sure the pan is hot before you add the chicken. Start the skillet over medium-high heat. I like to wet my fingertips and then flick them over the skillet. If the oil pops, it is hot and ready for searing.
I recommend an oil with a high smoke point, like avocado oil, olive oil, vegetable oil, or grapeseed oil.
More Chicken Recipes
Cast Iron Skillet Chicken Breast with Garlic Herb Butter
Ingredients:
- 4 boneless skinless chicken breasts*
- 1-2 teaspoons Morton kosher salt*
- fresh cracked black pepper
- 2 Tablespoons olive oil or avocado oil, plus more as needed
Compound Butter
- 4 cloves garlic
- 1-2 sprigs fresh 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 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 6-8 minutes, depending on the thickness.
- Flip the chicken and cook for another 6-8 minutes or until the internal temperature has reached 165. Redeuce to medium heat if needed.
- Remove from the skillet to rest while you prepare the butter.
- Reduce to low heat. 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 in a small bowl. 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 boneless skinless 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.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- 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 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 breasts 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 it to remain in contact with the hot cast iron helps it turn golden brown. Let the chicken cook 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. The internal temperature should be 165 degrees.
- 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 while it rests. This adds a ton of moisture.
Your detailed recipe resulted in such tasty, perfectly cooked chicken!! Thank you!!!
thank you! 🙂
Such a good and tasty dish to make for everyone. I am sure my loved ones will love this!