cast iron chicken breasts

These Cast Iron Skillet Chicken Breasts are tender, juicy, and beautifully seared in a cast iron pan. All you need is 30 minutes of hands on time.

Cast Iron Skillet Chicken Breasts

boneless, skinless chicken breasts (around 2 pounds total)

onion powder

garlic powder

oregano

salt

black pepper

lemon juice (about 1 lemon)

maple syrup

Butterfly the chicken by cutting each breast in half horizontally.

Place chicken in a large bowl. Season with onion powder, garlic powder, oregano, salt, and pepper.

Squeeze lemon juice over top. Add ¼ cup olive oil and maple syrup. Mix to coat the chicken.

Place chicken in the refrigerator and allow to marinate for at least an hour, but preferably overnight.

Remove chicken from the refrigerator and set it on the counter about 15 to 20 minutes before cooking.

Heat a large skillet over medium heat. Add the remaining 2 tablespoons olive oil. Swirl the pan around to evenly coat the bottom of the skillet in oil.

When the olive oil is hot, add the chicken breasts, leaving space in the skillet between each one. Cook chicken in batches if your skillet isn’t large enough to fit all pieces of chicken comfortably.

Cook for 5 minutes, then flip and cook for another 5 minutes, or until the internal temperature of the chicken reaches 165 degrees F.

Serve hot with your favorite dipping sauces and side dishes.

These juicy cast iron chicken breasts topped with garlic herb butter are one of my favorite ways to make chicken in just 30 minutes!

Cast Iron Chicken Breasts with Garlic Herb Butter

chicken breasts (about 6 ounces each)

olive oil (substitute vegetable oil)

smoked paprika

cumin (optional)

cayenne pepper (optional)

unsalted butter (softened)

garlic (minced

thyme (substitute whatever herbs you prefer)

lemon juice

In a bowl, mix together the softened butter, minced garlic, lemon juice, thyme, salt and pepper until fully combined. Set aside. You can store in the fridge for up to 2 weeks!

Garlic Herb Butter

Preheat the oven to 425°F.

In a small bowl, mix together the salt, pepper, garlic powder, paprika, cumin, and cayenne.

Pat the chicken breasts dry with a paper towel and season liberally on both sides with the spice mixture.

Heat a large cast iron skillet over medium high heat. Add in just enough oil to coat the bottom of the pan (about 1 tablespoon).

Sear the chicken breasts on one side for 5 minutes. Then flip and immediately transfer the cast iron pan to the preheated oven. Bake at 425°F for 10-15 minutes or until the chicken is fully cooked through. [Smaller, thinner breasts will only have to bake for 5-10 minutes, but thicker breasts will need 15-20 minutes.]

Use an instant thermometer to check when the chicken is done so that it doesn&#39;t get overcooked! Chicken breasts should be cooked to an internal temperature of 165°F, but I like to pull them out around 160-162°F because they&#39;ll continue cooking as they rest.

Remove the chicken from the oven and top each breast about a tablespoon of garlic herb butter.

Let the chicken rest for at least 5-10 minutes before slicing.

Chicken

Perfect for many occasions! Just made and mixed in with my Caesar salad and loved it.

Super easy and extremely flavourful!!!! Will definitely make again! Thank you for sharing!

This chicken is AMAZING!! This is the first time that I’ve ever commented on a recipe online but I have to tell everyone how delicious this recipe is! And it’s pretty easy to throw together. I use two large Costco organic chicken breasts, less salt in the spice mix than stated in the recipe (1st time I made it we all thought it was too salty) and almost double the spices, fresh rosemary and thyme in the butter, cooked as recipe states for 15 mins in oven and it comes out perfect and juicy! I cut slits in the chicken before adding the herb  butter so it soaks in the chicken. We serve with instant pot risotto that I cook at the same time as sautéing the chicken, and green beans, and it’s all delicious together! Thank you for this recipe!!

This was fabulous!  I always over cook chicken and I followed this recipe and I made a perfectly cooked chicken for once!  Everyone loved it and next time I should double the recipe as everyone had seconds!  Thank you for sharing this dish!!

Some of the best chicken breast I’ve ever eaten. No joke. This recipe is incredible

So delicious!! This is the first chicken breast recipe I found to use in my newly refreshed cast iron skillet.  My family loved it, said it was the best chicken I’ve ever made. I followed the recipe exactly except I accidentally browned both sides before putting in the oven.  Since I had butterflied the chicken I only left it in the oven for 2-3 minutes once I realized my mistake.  It was still cooked perfectly.   Thank you for sharing this!

Outstanding! Simple to make, will add this to my rotation. Whole family loved it. Thank you!

I have been making dry, sad chicken for years. My chicken comes out cooked perfect with this recipe, thank you so much for this!

I just bought a cast iron skillet and I’m trying out new recipes. This was delish! I ran out of paprika, but even without, the chicken was still a hit.

Cooked this and my husband said it was the best chicken he has EVER had.. even from restaurants!

I would suggest doubling the rub recipe. Other than that, it's delightful, visually appealing, and absolutely delicious. 

One tip that helps me with every chicken breast dish, pound the chicken breast flat. That way it cooks reasonably evenly no matter the cut. You can just hit it with your palm until it's all the same height.

The flavor!!!!!! Oh my goodness! I didn’t change a thing and this turned out so delicious! Easy to make too! Thank you so much!!

I made this recipe exactly as written. It is absolutely on point for the most delicious moist chicken breast. Exploding with flavor, the seared crust is perfect. This one definitely has a permanent spot on my dinner rotation list.

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