Cast Iron Skillet Chicken Breast
For the juiciest chicken breast cooked in a cast iron skillet, this easy recipe will become your go-to weeknight dinner. In just a few simple steps you will learn how to make seasoned boneless skinless chicken breasts in a cast iron skillet. This simple recipe creates a flavorful pan-seared crust on the outside & is moist & tender inside.
Equipment
- cast iron skillet Lodge or other brand - big enough to fit all your chicken breasts with space between (do not overcrowd the pan)
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons salted butter
- 3 garlic cloves minced
- 2 tablespoons fresh flat-leaf parsley chopped
Spice Mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
Instructions
- Bring the chicken to room temperature for 20-30 minutes before cooking.
- In a small mixing bowl, add the 4 spice mix ingredients. Stir to combine.
- Pat the chicken dry and place it in a rimmed shallow dish. Sprinkle the spice mix on all surfaces of the chicken.
- Place the empty cast iron skillet on the stove. Turn it on medium-high for about 3-5 minutes to preheat.
- Once the pan is good and hot, it is time to start cooking. Gently place each chicken breast into the hot skillet. (do not over crowd the pan, you want space between each piece of chicken) Then leave it alone. Do not flip it, poke it, or move it.
- Let the chicken cook for 4-5 minutes on the first side.
- If the chicken releases from the hot skillet without sticking or tearing, it is ready to turn. Flip the chicken over when it is golden and no longer sticks to the pan.
- Continue cooking on the other side for 5 more minutes.
- Once both sides of the chicken have cooked on high heat, turn the skillet down to medium-low heat.
- Cook the chicken for an additional 10 minutes on each side.
- After 20 minutes of low-heat cooking, start checking to see if it is done. Use an instant-read meat thermometer to check to see if it is 165° in the thickest part of the chicken breast.
- Turn the stove off and remove the pan from the heat. Also, use tongs to remove the chicken from the pan and set it on a plate to the side.
- Place the hot pan back on the stove. The residual heat should still be in the skillet. If not, turn it on to low heat. Add the butter to the hot pan and let it melt. Add chopped garlic and stir to brown slightly.
- As soon as the garlic is aromatic and the butter just starts to brown, the sauce is ready. Add the chicken breasts back to the pan. Flip to coat all sides.
- Serving suggestion - slice and add back to the pan to coat with the garlic butter. Top with chopped fresh parsley.
Notes
STORING & REHEATING
- Store leftovers for 3 days in the refrigerator or up to 30 days in the freezer.
- Reheat leftovers in a warm oven or toaster oven at 400°F for 5-10 minutes.
- Do NOT overcrowd the pan so the chicken can cook evenly.
- Do NOT flip or move the chicken around until each side is ready / done cooking. Follow the recipe as is when it says it is not ready to flip until the chicken releases easily & is not sticking to the pan - trust the process.
- Use an internal read thermometer so you know when it reaches 165°F and is ready/safe to eat - otherwise you may overcook it making it dry & too well done.
Nutrition
Calories: 186kcalCarbohydrates: 1gProtein: 24gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 88mgSodium: 760mgPotassium: 453mgFiber: 0.3gSugar: 0.1gVitamin A: 502IUVitamin C: 5mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
