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Learn how to make cast iron chicken breasts for an easy and flavorful protein that’s ready in less than 15 minutes! This foolproof cooking method always leaves you with crispy-on-the-outside and juicy-on-the-inside chicken.
Love cast iron recipes? Try my cast iron pizza, cast iron salmon, and cast iron steak.
I always rely on chicken breasts as an easy, fast, and tasty protein to pair with dinners and lunches. Cooking chicken in the cast iron skillet is my absolute favorite way to cook them when I need something quick and easy.
Table of Contents
Why I love this recipe
- It’s so fast and easy! There’s no marinating, complicated seasonings, or lengthy cooking techniques involved. Just pan-fry in a cast iron skillet, then serve!
- Cast iron = crispy juicy chicken breasts. Cast iron is a pro at conducting heat, which means the chicken breasts will easily develop a beautiful golden tender sear on the outside while staying juicy on the inside.
- Seared chicken breasts pair well with everything. They’re the perfect recipe for dinners and meal prep, as they’re great with all of your favorite side dishes, from salad to pasta to grains.
★★★★★ REVIEW
“What a fantastic, flavor-filled, and simple recipe!! This is a keeper for sure!”– Diane
Ingredients needed
- Chicken breasts. Use skinless or skin-on chicken breasts. Or, if all you have are boneless chicken thighs, feel free to use them instead (or make my cast iron chicken thighs). Just know that they’ll take a few minutes longer to cook through.
- Olive oil. To prevent the chicken from sticking to the pan and to help form a gorgeous golden crust. Any oil works, including vegetable oil or canola oil.
- Butter. To infuse flavor into the chicken.
- Italian seasonings. This is a pre-mixed blend of dried basil, rosemary, marjoram, oregano, and thyme. Make your own or use a store-bought mix.
- Kosher salt and black pepper. For extra flavor in the spice mix.
- Smoked paprika. For that gorgeous smoky flavor.
How to cook chicken breasts in a cast iron skillet
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Make the spice mix. Whisk the Italian seasonings, smoked paprika, salt, and pepper in a small bowl.
Step 2: Season the chicken. Rub the spice mix all over each chicken breast. Finish by drizzling olive oil over each one.
Step 3: Cook in the cast iron. Melt the butter in a preheated cast iron pan over medium heat. Add the chicken breasts, flip once, and cook until golden brown and crisp on both sides.
Step 4: Rest, then serve. Transfer the seared chicken breasts to a cutting board to rest for 5 minutes for the juices to redistribute. Serve with your favorite sides, and enjoy!
What to serve with this
For a well-rounded meal, serve the cast iron chicken breasts as the main protein paired with any vegetable side dish or something simpler, like air fryer smashed potatoes, air fryer brussels sprouts, or grilled sweet potatoes.
The chicken breasts would also make for a quick and filling protein to pack for lunches and meal prep. After they’re done resting, slice each chicken breast and layer the slices over top of a green salad, stuff them into pita bread, or pair them with cauliflower mashed potatoes, cauliflower fried rice, and air fryer asparagus.
Recipe tips and variations
- My #1 tip to avoid dry or overcooked chicken breasts is to check the internal temperature with a meat thermometer. Fully cooked chicken is safe to eat once it reaches 165F. Saying that, because we are resting it for 5-10 minutes, you can remove it from the pan at 155-160F.
- Preheating cast iron for 5 to 10 minutes is essential because it can prevent the chicken from sticking. Hold your hand over the skillet to feel if it’s hot enough before placing the chicken inside.
- Add parmesan cheese to the Italian seasoning mix for a cheesy, salty element in each bite (this is why we make chicken cutlets so often!).
- You can play with the flavors by swapping the Italian seasoning with taco seasoning, fresh herbs, or the seasoning blend of your choice.
Storage instructions
To store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
To freeze: Place the cooked and cooled chicken breasts in a ziplock bag and store them in the freezer for up to 2 months.
Reheating: Microwave the chicken for 20 to 30 seconds or reheat it in a warm skillet over medium heat.
Frequently asked questions
Yes, bone-in chicken will work for this recipe, but you will need to increase the cooking time by 2-3 minutes to compensate for the extra surface area.
Yes, you can make this recipe with frozen chicken breasts instead of fresh ones. Ensure the breasts are thawed completely and dried well before adding the seasonings.
More healthy chicken recipes
- Peruvian Chicken
- Baked Chicken Legs
- Chicken Fajitas
- Crispy baked Chicken Thighs
- Air fryer chicken nuggets
- Or any of my healthy chicken breast recipes
Cast Iron Chicken Breast
Ingredients
- 4 chicken breasts 4-6 ounces each
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a small bowl, whisk together the Italian seasonings, smoked paprika, salt, and pepper.
- Rub the spice mix over each chicken breast all over. Drizzle with olive oil.
- Add butter to a non-stick cast iron skillet. Place the cast iron skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, turning once.
- Let the chicken rest for 5 minutes before serving.
Notes
Nutrition
Originally published January 2023, updated and republished April 2024
Can this be made using chicken thighs instead of breast
Try these, Laurie 🙂 https://thebigmansworld.com/cast-iron-chicken-thighs/
What a fantastic, flavor filled and simple recipe!! This is a keeper for sure!
Love that!!!
Easy to make and so tasty!!
Thanks, Dottie!
Ok, now I understand why this has a perfect rating. I find it so hard to make a simple chicken breast recipe that actually tastes good, but this was amazing! Easy, moist, flavorful chicken that is perfect on its own. I did do 1.5x the spices, just because I generally like more flavor. I cut two thick breasts in half to make thinner cutlets, and it still took a little longer than the time given, but each stove is different. Just use a meat thermometer and and you’re good.
Armon: In this meal does it make a major difference if I use coconut oil over olive oil?
Either works 🙂 Use refined coconut oil for no coconut flavor.
I’ve always used my other pans for chicken breasts, haven’t tried using my cast iron, which I use regularly to cook steak, so should work well to cook chicken too, thank you
I don’t know if that is enough time to cook chicken thoroughly. I guess they would have to be thin to be ready in 8-10 minutes. Everyone should use a meat thermometer to make sure it has reached a temperature of 165.