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Perfectly seared chicken breast slices lined up.

Cast Iron Skillet Chicken Breast

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.
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Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 4
Calories: 266kcal

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)

Instructions

  • Place the chicken between two sheets of parchment or plastic wrap. Use a meat mallet or heavy duty rolling pin to pound the chicken to an even thickness, about 1/2 inch thick.
    1 ½ lbs. Chicken breast
  • In a small bowl, whisk together the garlic powder, onion powder, paprika, and dill.
    3/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried dill
  • Pat the chicken dry with paper towels, then rub both sides with olive oil.
    2 teaspoons olive oil
  • Season one side with salt, pepper, and half the seasoning mix. I like to use Kosher salt and fresh cracked pepper so I can really see how much I'm using. Aim for even coverage. Flip, then season the other side with salt, pepper, and the remaining seasoning.
    Kosher salt and fresh cracked pepper
  • Heat a large cast iron skillet over medium high heat. Add the chicken, smooth side down, to the skillet, and cook for 4-5 minutes, or until well browned. Flip, then lower the heat to medium low. Cover the pan 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.
    2 Tablespoons unsalted butter, Zest of 1 lemon
  • Remove the chicken to a cutting board and tent with foil. Let rest 5-10 minutes before slicing and serving. Serve drizzled with the leftover butter from the pan.

Notes

  • I like the flavor of the dill here a lot, but if you're going for a more Mediterranean or Italian profile, consider swapping it for oregano or thyme.
  • "To taste" here really means "by sight." I prefer to season each piece of chicken with salt and pepper rather than adding it to the spice mixture. I like to use Kosher salt and fresh cracked pepper, so I can easily see how much I'm using and know that each piece is evenly seasoned.
  • The chicken can be seasoned and refrigerated up to 8 hours in advance.
  • Store leftovers in an airtight container in the fridge, and use within 4-5 days.

Equipment

Course Dinner, Main Dish
Cuisine American
Keyword cast iron, chicken, comfort food, easy, quick

Nutrition

Calories: 266kcal | Carbohydrates: 1g | Protein: 36g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 199mg | Potassium: 650mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg