Cast Iron Skillet Chicken Breast with Garlic Herb Butter

5 from 242 votes

Cast Iron Skillet Chicken Breast with Garlic Herb Butter

This 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.

Prep Time2

Cook Time15

Total Time17

Course: Main

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose

Servings: people

Calories: 382kcal

Author: Brianna May

Equipment

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.

Nutrition