This easy one-pan cast iron skillet chicken breast recipe yields perfectly seared, golden and flavorful chicken. With its quick prep time and succulent results, these chicken breasts have a burst of flavor in every bite. Cooking chicken breast is a versatile main dish or you can meal prep and use it in your favorite recipes. Juicy, flavorful, and remarkably simple, this recipe is sure to become a staple in your kitchen.
I love making this easy one-pan cast iron skillet chicken breast because it’s so versatile. Whether I’m serving it as a simple main dish or using it in other recipes, it always delivers. The chicken comes out perfectly tender and juicy. (No one wants tough, overcooked meat.) Plus, it’s packed with protein, making it a great choice for a quick and satisfying meal.
What’s great is how easily this chicken can be adapted. Once cooked, it’s perfect for slicing and serving as the main event or adding to salads, shredding for sandwiches, or incorporating into casseroles. You'll enjoy delicious results in just minutes so it's a real time saver. Every bite of chicken is flavorful and moist.
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Ingredients
- Boneless Chicken Breasts – Use boneless, skinless chicken breasts for a lean, quick-cooking option. Ensure the breasts are similar in size for even cooking.
- Sea Salt – Sea salt or kosher salt enhances the flavor of the chicken. Adjust the amount based on personal taste.
- Black Pepper – Freshly ground pepper is preferred for better flavor.
- Paprika – Paprika contributes a mild, smoky flavor and a vibrant color to the chicken. Use sweet paprika for a less intense flavor or smoked paprika for an extra smoky twist.
- Garlic Powder – Provides a subtle garlic flavor.
- Dried Parsley – Adds a hint of freshness and a pop of color. If using fresh parsley, add it at the end of cooking to maintain its flavor.
- Olive Oil – Or use your favorite light, neutral-flavored cooking oil like vegetable oil or canola oil.
- Butter – Butter adds richness and helps keep everything moist and flavorful during baking.
See recipe card for quantities.
Instructions
- Step 1: Season chicken breasts with salt, pepper, paprika, garlic powder and parsley.
- Step 2: Heat a large cast iron skillet on the stove on medium heat. Add olive oil to the pan then the chicken breasts. Sear and cook for about 5-10 minutes, (turning once) or until chicken is golden brown on the outside.
- Step 3: Add butter to the pan and baste the chicken with the juices and melted butter. Put the cast iron pan in the oven and cook the chicken for about 15 to 20 minutes or until juices run clear and it is no longer pink in the middle.
- Step 4: Cook in the oven for 15-20 minutes minutes at 400 degrees or until juices run clear.
Hint: The internal temperature of the chicken with an instant-read thermometer should be at 165 degrees F at the thickest part of the breast.
Variations
- Herb and Lemon – Swap the paprika and garlic powder for lemon zest and a mix of fresh herbs like rosemary and thyme. Add a splash of lemon juice before serving for a bright, fresh flavor.
- Spicy – Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a spicy kick.
- Italian Style – Replace the dried parsley with Italian seasoning and add a sprinkle of grated Parmesan cheese before baking. Serve with a side of marinara sauce for a twist on classic chicken Parmesan.
- Honey Mustard – Brush the chicken breasts with a mixture of honey and Dijon mustard before seasoning.
- Barbecue – After searing the chicken, brush it with your favorite barbecue sauce and finish baking.
Equipment
I like to choose a cast-iron skillet because it has some advantages over other types of skillets. Cast iron skillets have excellent heat retention and even distribution which means you get a great sear and food cooks evenly. A cast-iron pan can also seamlessly transition from stovetop to oven, making it a great option for recipes that require both searing and baking.
Leftovers and Storage
Allow leftover chicken to cool to room temperature then transfer it to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months in a freezer-safe bag or container.
Leftover chicken breast is incredibly versatile. Slice it and add it to Chicken and Quinoa Salad or Rainbow Greek Chicken Salad for a protein boost, or shred it and mix it into sandwiches or wraps. It’s also great for adding to casseroles, Southwest Chicken Tortilla Soup, Chicken (or Turkey) Tortellini Soup, stir fry, Chicken Fajita Skillet Tacos or Air Fryer Chicken Quesadillas making it easy to turn into a quick and delicious meal.
Cooking Tips
- Preheat the skillet before adding the chicken to achieve a good sear.
- Don’t be shy with the seasoning. A well-seasoned chicken breast enhances flavor.
- If you're cooking multiple chicken breasts, make sure they’re not overcrowded in the pan.
- Start with medium heat for searing to get a nice, golden crust, then adjust as needed to prevent burning.
- Adding butter and basting the chicken helps keep it moist and adds extra flavor.
- Use an meat thermometer to ensure the chicken reaches 165 degrees F for safe consumption.
- Let the chicken rest for a few minutes after baking to allow juices to redistribute, keeping the meat tender and juicy.
Serving Suggestions
These one-pan cast iron skillet chicken breasts pair wonderfully with a variety of sides. For a balanced meal, serve them alongside roasted vegetables such as Roasted Parmesan and Panko Crusted Asparagus, Roasted Brussel Sprouts and Butternut Squash with Bacon or Roasted Sweet Bell Peppers. A fresh house salad with a tangy dressing complements the richness of the chicken or for bolder flavor, serve with an Asian Cucumber Salad. If you’re in the mood for something heartier, try mashed potatoes or quinoa. For a lighter option, steamed asparagus or a crisp cucumber salad works well. Adding a slice of crusty bread with dipping oil or a simple rice pilaf can round out the meal, making it both satisfying and versatile.
FAQ
You can substitute boneless, skinless chicken thighs for breasts. They will be slightly richer and more flavorful but will require a similar cooking time.
For juicy chicken breasts, be sure to baste it with the melted butter and juices during cooking. Also, avoid overcooking; use an instant-read thermometer to ensure the internal temperature reaches 165 degrees F.
While a cast iron skillet is ideal for even cooking and transitioning from stovetop to oven, you can use other oven-safe skillets. Just ensure they’re suitable for high-heat cooking and can handle the oven’s temperature.
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RECIPE
Easy One-Pan Cast Iron Slillet Chicken Breasts
Ingredients
- 3 large boneless, skinless chicken breasts about 2 pounds
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 tablespoon olive oil
- 2 tablespoons butter
Instructions
- Preheat oven to 400 degrees. Season chicken breasts with salt, pepper, paprika, garlic powder and parsley.
- Heat a cast iron pan on the stove on medium heat. Add olive oil to the pan then the chicken breasts. Sear and cook for about 5 to 10 minutes, (turning once) or until chicken is golden brown on the outside.
- Add butter to the pan and baste the chicken with the juices and melted butter.
- Put the cast iron pan in the oven and cook the chicken for about 15 to 20 minutes or until juices run clear and it is no longer pink in the middle. Internal temperature of the chicken with an instant read thermometer should be at 165°F.
- Slice the chicken and serve with the juice if desired.
Notes
Nutrition
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