Cast Iron Skillet Chicken Breast (Juicy + Quick Stovetop Recipe)

Name: Cast Iron Skillet Chicken Breast
Prep time: 8 min
Cook time: 12 min
Ingredients: 1 ½ lbs. Chicken breast; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried dill (or other dried herb of your choice, see note); 2 teaspoons olive oil; Kosher salt and fresh cracked pepper (to taste (see note)); 2 Tablespoons unsalted butter; Zest of 1 lemon (optional)

This Cast Iron Skillet Chicken Breast uses high heat, a dynamite seasoning blend, and butter basting to create perfectly seared and juicy chicken breasts in just 20 minutes! This versatile chicken recipe can be served as a main dish or added to your favorite salads, wraps, and sandwiches.

Table of Contents

Easy & Juicy Cast Iron Chicken Breast

For the last few months, I’ve been testing chicken breast recipes, looking for a method that would consistently deliver tender, juicy, flavorful chicken. I wanted chicken that could be the star of the show, without needing extra sauces, dips, or time consuming marinades.

After eating far too much boring dry chicken, I finally discovered the winning technique for cooking chicken breasts: A flavor packed seasoning rub, a quick sear in a screaming hot cast iron pan, and butter basting over lower heat.

This chicken is SO GOOD and SO JUICY, and it’s all done on the stove top in less than 20 minutes. I would gladly serve this to dinner guests, most likely with a big pile of sour cream mashed potatoes and balsamic green beans and mushrooms.

If you’re looking for a go-to chicken breast recipe that actually tastes good, the search stops here. Use this recipe on its own, or make a big batch for your weekly meal prep. It’s perfect in chicken salads, chicken bacon wraps, sandwiches, and soups.

Courtney

Ingredients You’ll Need

Raw chicken breasts on a plate, surrounded by a lemon, seasonings, olive oil, and butter.

Chicken breast– Any chicken breast will be fine here, but if you can find them on the smaller (6-8 oz) size, that’s preferable.
Olive oil– I like to use olive oil, but canola oil, vegetable oil, or avocado oil also work well for searing.
Salt and pepper– This is the most important seasoning! Because chicken breast can vary wildly in size, I don’t give exact amounts of salt and pepper in the ingredient list. Instead, I recommend using Kosher salt and fresh cracked pepper, so you can actually see how much you’re adding and make sure every piece gets even coverage.
Spice blend– This is the best seasoning blend I’ve found for cast iron chicken: garlic powder, onion powder, smoked paprika, and dried dill. I really enjoy the taste of the dill here (it reminds me a little of ranch dressing), but you can feel free to substitute other dried herbs or spices. Oregano, thyme, or basil would also work well.
Butter– This chicken is butter basted, meaning it is drizzled with the butter and pan drippings for the last few minutes of the cooking time. I use unsalted butter to avoid an overly salty dish.
Lemon zest– This is optional, but just a hint of lemon zest stirred into the butter really lifts and brightens the whole dish.

Step-by-Step: How to Cook Chicken Breast in a Cast Iron Skillet

Chicken breast on a cutting board with a rolling pin.

Step 1: Pound the chicken. Place the chicken between sheets of parchment or plastic wrap, then se a meat mallet or heavy rolling pin to pound the thickest part of the chicken until the whole breast is an even thickness, about 3/4 inch thick.

Seasoned chicken breasts on a cutting board.

Step 2: Season the chicken. Rub both sides of the chicken breasts with olive oil, then season with Kosher salt and fresh cracked pepper evenly. Whisk together the garlic powder, onion powder, smoked paprika, and dried dill, then rub this blend over both sides of the chicken.

Two chicken breasts in a large cast iron skillet.

Step 3: Sear the chicken. Preheat the cast iron skillet over medium high heat. Add the chicken, smooth side down, and cook 4-5 minutes, or until browned.

A spoon drizzling butter over chicken breasts in a cast iron skillet.

Step 4: Flip, cover, and baste. Turn the heat to medium low, flip the chicken, and cover the skillet. Cook for 3 minutes, then uncover and add the butter, letting it melt. When it starts to foam, add the lemon zest, then tilt the pan and use a spoon to scoop up the butter and drizzle it over the chicken. Cook another 2-4 minutes, or until the chicken reaches 160-165 degrees.

Two chicken breasts sliced in a cast iron skillet.

Step 5: Rest, then serve. Remove the chicken to a cutting board and tent loosely with foil. Rest for 5-10 minutes before slicing. Serve with the buttery pan drippings.

Recipe Tips + Dos and Don’ts

Don’t skip the pounding step! Getting the breasts to an even thickness allows them to cook quickly and evenly without drying out.
Don’t crowd the pan. Use a large cast iron skillet or cook in batches if needed. I love using this cast iron chicken fryer.
Do cover the pan. If your pan doesn’t have a cover, a sheet pan works well. Covering the pan helps the chicken cook through without drying out.
Do trust your thermometer. Pull the chicken as soon as a meat thermometer registers 165 degrees at the thickest part of the meat.
Do let it rest. Resting the chicken allows the juices to redistribute back into the meat, so you don’t lose them all when you slice it open.
Do customize the flavor. Add smashed garlic cloves and fresh herbs to the butter for even more flavor!

Chicken breast sliced in a cast iron skillet.

Storage and Make-Ahead Instructions

Make ahead: The chicken can be prepped and seasoned up to eight hours in advance and kept in the fridge.
Storage: Keep leftover chicken in an airtight container in the refrigerator for up to 5 days.

What to Serve with Chicken Breast

This chicken breast goes with almost anything! Serve it with your favorite potato side dishes, like baked potatoes or air fryer potatoes.

It’s also great with roasted veggies, like roasted zucchini and peppers, roasted broccoli and cauliflower, and roasted carrot salad.

You can also transform any salad into a main dish with this chicken! We love to use it for a big chicken bacon ranch salad or adding it to a roasted carrot salad!

FAQs

How long do you cook chicken breasts in cast iron?

This will vary slightly based on how thick your chicken is, but you’ll need 4-6 minutes per side, or 8-12 minutes total.

How do you tell when chicken breast is done?

The easiest way is to use a meat thermometer. Insert it into the thickest part of the chicken. It’s done when the internal temperature reaches 160-165 degrees Fahrenheit.

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