Cast Iron Chicken Breast

Use a cast iron skillet to achieve seared, golden brown chicken breast with tender, juicy insides!

Course Dinner

Cuisine American

Keyword cast iron chicken breast, cast iron skillet chicken breast, chicken breast in cast iron, stovetop chicken breast

Prep Time 5

Cook Time 14

Resting Time 5

Total Time 24

Servings

Calories 219kcal

Author Blair Lonergan

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

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.

- 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.

- 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.

- 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.

- 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.