This Cast Iron Skillet Chicken Breast is beautifully seared then baked in the oven until soft and tender.
This recipe uses common ingredients that you may already have in your pantry. We used our all purpose Cajun seasoning blend; however, you can tailor the seasoning to what you have on hand or what you like. This is a simple recipe that's very versatile and makes a great weeknight dinner idea.
Please refer to the FAQ section below for any questions you may have regarding this easy cast iron skillet chicken breast.
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How to cook cast iron skillet chicken breast
- Brine chicken in a salt water mixture for 15 minutes up to 6 hours then rinse and pat dry with paper towels.
- Season skin with kosher salt and other seasonings.
- Place cast iron skillet on stove-top over medium high heat add cooking oil and butter.
- When oil begins to shimmer, add chicken breast with skin side down and sear.
- Flip chicken breast over and place in a preheated 425 degree oven to roast.
- Chicken is done when internal temperature reaches 165 degree F (to check, place a meat thermometer into the thickest part of the breast to check internal temperature).
- After removing skillet from the oven, spoon pan juices over each breast several times.
FAQs
Do not depend on cooking time instead focus on the internal temperature of the chicken breast to prevent it from being overcooked and tasting dry.
Invest in a good instant read meat thermometer to check the internal temperature by inserting it into the thickest part of the chicken breast without touching the bone if you're working with bone-in chicken breast.
The ultimate key is to brine your chicken breast for at least 15 minutes or up to 6 hours in the fridge. I wouldn't recommend brining longer than 6 hours it really isn't necessary. Brining any protein allows for moist and juicer meat.
Like most proteins, you can certainly cook chicken in a cast iron skillet. It's important that your skillet is well seasoned and properly cared for - for the best results and to prevent your chicken from sticking to the skillet.
Cooking in a cast iron skillet allows for beautiful searing and greater heat distribution throughout the skillet which in turn allows for the chicken to cook evenly.
There a certain foods that you shouldn't cook in a cast iron skillet such as:
Acidic foods such as tomato based food or lemons (can break down the seasoned surface)
Eggs (will basically stick to the skillet)
Sticky foods (makes it more challenging to clean the skillet)
Fish, in particular delicate fish (will stick and also cause the skillet to smell fishy even after cleaning)
You sear chicken for at least 6 to 8 minutes until a nice golden brown crusty outer coating develops before flipping it over.
Your cast iron skillet must be hot but not scorching hot say medium high to high heat.
Must use a fat or cooking oil with a high smoke point such as grapeseed oil, avocado oil, canola oil).
Do not disturb or flip the chicken over until a nice brown crusty outer coating develops.
Expert tip
- Chicken should not be cold but should be room temperature before cooking.
- For the best sear, your chicken breast must be completely dry. Do this by using paper towels to pat dry.
- Skillet should be well seasoned and oiled to prevent sticking.
- Be patient and do not flip the chicken over prematurely as this could potentially cause the chicken to stick.
- Do not be afraid to season generously.
- If you're afraid that your chicken breast will turn out dry, a sure fire way to prevent this is to brine and use a meat thermometer to check that the internal temperatures reaches 165 degree F and no higher.
- If you do not have a meat thermometer, I highly suggest investing in one as this will take the guess work out of wondering if your chicken is done or not.
Cast iron skillet benefits
- Can be used to cook all types of recipes such as: Mozzarella Stuffed Chicken Breast, Oven Baked Chuck Roast Recipe, Cajun Spatchcock Chicken Recipe, Best Turkey Burger, Roasted Cornish Hen Recipe in White Wine Sauce, Rosemary Marinated Lamb Loin Chops even Moist Lemon Cake Cornbread or these Easy Homemade Cinnamon Rolls.
- Creates beautifully seared meat.
- When properly cared for your food does not stick to the skillet.
- Distributes heat well so that your chicken or other protein and food cooks evenly.
- Oven safe and can be used for searing, frying, baking, or broiling.
- Cast iron skillets are actually easy to clean.
- Can be less expensive than other pans such as dutch ovens.
- Are chemical free and adds iron to your food during the cooking process.
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📖 Recipe
Cast Iron Skillet Chicken Breast
Equipment
- Cast Iron Skillet
Ingredients
Simple Brine
- 12 cups warm water
- ¼ cup kosher salt
Seasoning
- 2 chicken breast bone-in (cook the appropriate amount of chicken breast based on the number of people you are serving)
- ½ tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- ⅛ teaspoon dried thyme
- 2 tablespoon grapeseed oil (or other cooking oil with high smoke point)
- 2 tablespoon butter (or ghee if on Whole30)
Instructions
- Preheat oven to 425 degrees.
- Wash chicken (optional). I do but there is debate over whether or not chicken should be washed.
- In a pot or large bowl add 12 cups of warm water. Add salt and stir until salt dissolves. Add chicken breast. Allow chicken to brine for at least 15 minutes or up to 6 hours.
- Remove chicken breast from brine and rinse with water. Pat dry with paper towels.
- Season side with skin using kosher salt, garlic powder, onion powder, pepper, smoked paprika, red pepper flakes, dried thyme. This is Cajun seasoning. Feel free to purchase store bought Cajun seasoning if you would like.
- Place cast iron skillet over medium-high heat. Add grapeseed oil (or other cooking oil with high smoke point) and butter (or ghee). When skillet is hot, add chicken breast to cast iron skillet with skin-side down and sear for 3 to 4 minutes. Flip chicken breast over (skin-side up) and place cast iron skillet in oven to roast. Roast until internal temperature reaches 165 degrees. Use a meat thermometer to check internal temperature of each breast.
- Remove skillet from oven and spoon pan juices over each chicken breast several times. Place chicken breast on a serving dish and allow them to rest (about 5 to 7 minutes) to redistribute the juices.
Notes
- Chicken should not be cold but should be room temperature before cooking.
- For the best sear, your chicken breast must be completely dry. Do this by using paper towels to pat dry.
- Cast iron skillet should be well seasoned and oiled to prevent sticking.
- Be patient and do not flip the chicken over prematurely as this could potentially cause the chicken skin to stick.
- Season generously.
- If you're afraid that your chicken breast will turn out dry, a sure fire way to prevent this is to brine and use a meat thermometer to check that the internal temperatures reaches 165 degree F and no higher.
- Instead of focusing on cooking time, it's more important to check the internal temperature using a meat thermometer to prevent dryness.
- If you do not have a meat thermometer, I highly suggest investing in one as this will take the guess work out of wondering if your chicken is done or not.
Yvonne Alexander
So moist. Never thought to brine my chicken that id be cooking on skillet or grill. So smart!