There’s no better way to cook chicken on the stovetop than with this cast iron chicken breast recipe! A quick sear in a hot skillet gives the meat a golden, crispy crust and keeps the inside tender and juicy — all in just 20 minutes.
If you’re looking for even more delicious chicken recipes, be sure to try these braised chicken thighs with gravy, a pot of Dutch oven chicken breast with vegetables, this simple-yet-flavorful dump-and-bake chicken tzatziki with rice, and a tray of bbq sheet pan chicken and veggies, too!
There are so many great ways to cook boneless, skinless chicken breast for supper — including grilled and slathered in bbq sauce, breaded and oven-fried, or baked for fajitas. Nothing, however, can quite compare to the ease, simplicity, and texture of a cast iron chicken breast!
Why You Should Cook Your Chicken Breast in a Cast Iron Skillet
A cast iron skillet is ideal for cooking chicken breast because it handles high heat better than nonstick alternatives, allowing for a beautiful sear and even browning that locks in flavor and moisture. Its superior heat retention ensures juicy, golden chicken every time, and since it’s oven-safe, you can easily transfer it from stovetop to oven or broiler to finish cooking.
Well-seasoned cast iron is naturally nonstick, but food may still stick if the pan is too hot or if there’s not enough oil. Cast iron retains heat exceptionally well, so lower heat settings are usually sufficient, and using enough oil helps prevent sticking while also enhancing the pan’s seasoning.
My family loves this recipe. The chicken is juicy deliciousness! It has now become a staple on our bi-weekly rotation of meals and is something I can make when we’re camping.
– michael
Ingredient Notes and Tips for the Best Sear
- We prefer a neutral oil with a high smoke point, such as vegetable oil, canola oil, or avocado oil. Olive oil will also work if that’s your preference.
- I prefer smaller boneless skinless chicken breast (about 6-8 ounces each), so that they cook through the center before burning on the outside. If your chicken breast is particularly large or thick, cover it with plastic wrap and use a meat mallet to pound it to an even thickness (about ½-inch – ¾ inch thick).
- We use our favorite all-purpose seasoning (or “house seasoning”) on just about everything — from chicken to steak, seafood, salads, and roasted veggies. It’s just a blend of garlic powder, kosher salt, dried parsley flakes, dried minced onion, and dried basil. If you don’t want to stir together a big batch of the seasoning to keep in your pantry, just mix together about ½ teaspoon of each ingredient to use for this recipe.
- Use a very large cast iron skillet (at least 12-14 inches) so that you don’t overcrowd the pan. This is the 14-inch pan that I use most often, but this 11-inch skillet is good for 2-3 chicken breasts at a time. Otherwise, you’ll need to cook the chicken in batches. Overcrowding the pan will result in steaming the chicken, and you won’t get a nice sear on the outside.
- Use enough oil to coat the bottom of the skillet. I’ve suggested 2 tablespoons in the recipe here, but you can adjust that amount based on the size of the pan that you’re using. Always err on the side of more oil, rather than too little.
How to Cook Chicken Breast in a Cast Iron Skillet
Cooking chicken breasts in a cast iron skillet yields perfectly seared, tender, and juicy meat every time! I’ve included detailed directions in the recipe card below, but here’s the quick overview:
- Pat chicken dry, and rub with oil. Season boneless chicken breasts with the all-purpose spice mixture (or other seasoning of choice).
- Preheat your skillet for 4-5 minutes to establish an even heat before adding the chicken. Make sure that the oil is hot before adding your chicken. When the oil starts to shimmer, it’s a good indication that it’s hot enough. If you add the meat before the oil is hot, the chicken will soak it up rather than sauté or sear. Cook the chicken in hot oil for about 5-7 minutes per side. Use a meat thermometer to know when your chicken is done. Total cooking time will vary depending on a number of factors, such as the size and heat of your skillet, as well as the size, thickness, and temperature of your chicken breast when it goes into the pan. The chicken is ready to come out of the skillet when it reaches an internal temperature of 160-165°F and the juices run clear. The temp will continue to rise as the meat rests.
- Add butter to the cast iron pan, let it melt, and then spoon the butter over the chicken. This adds rich flavor to the juicy chicken breasts. No dry, boring chicken breasts allowed!
- Let the chicken rest for about 5 minutes before slicing and serving.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cast Iron Chicken Breast
Ingredients
- 3 tablespoons vegetable oil, divided
- 4 (6-8 ounce) boneless, skinless chicken breast, trimmed
- 1-2 tablespoons all-purpose seasoning (or about ½ teaspoon each of garlic powder, kosher salt, parsley flakes, minced onion, and dried basil)
- Ground black pepper, to taste
- 1 tablespoon salted butter
Instructions
- Pat chicken dry with paper towels. Drizzle about 1 tablespoon of vegetable oil over the chicken; rub it around to coat the meat on all sides. Season each chicken breast with all-purpose seasoning and ground black pepper to taste. Set aside while you preheat the skillet.
- In a large 12-14-inch cast iron skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. When the oil shimmers, add the chicken to the pan, being careful not to overcrowd the skillet. Depending on the size of your chicken and the size of your skillet, you may need to work in batches. Cook the chicken for 5-7 minutes without moving, allowing the meat to brown and sear in the hot pan. Reduce the heat to medium or medium-low if the outside of the chicken looks like it’s starting to burn. Flip the chicken over and cook for about 5-7 more minutes on the second side, or until the meat reaches an internal temperature of 165°F. The total cooking time will vary depending on the size and thickness of your chicken.
- Add the butter to the skillet and swirl it around. When the butter melts, spoon it over the chicken.
- Remove the chicken to a serving platter or cutting board. Let rest for about 5 minutes before serving.
Notes
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- If your chicken breast is particularly large or thick, cover it with plastic wrap and use a meat mallet to pound it to an even thickness (about ½-inch – ¾ inch thick). This will help the chicken cook through evenly before it burns on the outside.
- Use a very large cast iron skillet (at least 12-14 inches) so that you don’t overcrowd the pan. This is the 14-inch pan that I use most often, but this 11-inch skillet is good for 2-3 chicken breasts at a time. Otherwise, you’ll need to cook the chicken in batches. Overcrowding the pan will result in steaming the chicken, and you won’t get a nice sear on the outside.
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- Preheat your skillet for 4-5 minutes to establish an even heat before adding the chicken.
-
- Make sure that the oil is hot before adding your chicken. When the oil starts to shimmer, it’s a good indication that it’s hot enough. If you add the meat before the oil is hot, the chicken will soak it up rather than sauté or sear.
-
- Use enough oil to coat the bottom of the skillet. I’ve suggested 2 tablespoons in the recipe here, but you can adjust that amount based on the size of the pan that you’re using. Always err on the side of more oil, rather than too little.
Nutrition
Serving Suggestions
Pair the cast iron skillet chicken breast with just about any of your favorite sides. Good options include easy coleslaw with this coleslaw dressing, Southern cornbread, Jiffy cornbread with creamed corn, my grandmother’s easy potato salad, spaghetti salad, okra and tomatoes, corn fritters, flaky biscuits, creamy pasta salad, grilled potatoes, baked potato wedges, creamy baked mac and cheese, red rice, cowboy baked beans, this stick of butter rice recipe, Jiffy corn casserole, tomato cucumber onion salad, marinated cucumbers, fried apples, Southern-style green beans, brown sugar glazed carrots, or a green salad dressed in honey mustard dressing or lemon vinaigrette. Then, finish with a Bisquick peach cobbler, peach dump cake, grape salad, or an Orange Julius recipe for dessert!
Preparation and Storage Tips
- Store leftover chicken in an airtight container in the fridge for 3-4 days.
- Leftovers will also keep in an airtight container in the freezer for up to 3 months.
- Cook the chicken and use it for meal prep throughout the week. It’s great in soups, casseroles, sandwiches and wraps, pizzas, and salads.
Recipe Variations
- Use another seasoning blend that you prefer, or make your own with the spices in your pantry. Other nice options include thyme, oregano, and paprika. Fresh herbs are great if you have them, too! You might also like to use a bbq dry rub, and then baste the chicken breast with barbecue sauce at the end.
- Prefer dark meat? You can use chicken thighs instead of chicken breast. The boneless thighs will likely need about 15-20 minutes total, but the meat thermometer is always the best way to know when your chicken is done.
- Cook as many (or as few) chicken breasts as you need. For instance, if you’re feeding just one or two people, you can cut the ingredients in half. If you need to serve a larger group, double or triple the ingredients. Just remember to cook the chicken in batches so that you don’t overcrowd the pan.
- Instead of ground black pepper, you can sub with cayenne pepper to make it spicy.
More Cast Iron Chicken Recipes
One-Skillet Peach Chicken
40 minutes mins
Chicken Dijon
38 minutes mins
Dutch Oven Roast Chicken
2 hours hrs 5 minutes mins
Originally published in July, 2023, this post was updated in July, 2025.
My family loves this recipe. The chicken is juicy deliciousness! It has now become a staple on our bi-weekly rotation of meals and is something I can make when we’re camping.
Thank you, Michael! This made our day.