Cast Iron Skillet Chicken Breast

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Cooking juicy, flavorful chicken can be tricky, but this Cast Iron Skillet Chicken Breast recipe makes it easy every time. Learn the simple tips and techniques for making perfectly seared chicken breasts that are tender, moist and beautifully golden with no sticking. Cooked in a cast iron skillet, this easy chicken breast recipe is ideal for busy weeknights and pairs effortlessly with salads, pasta, rice, potatoes or roasted vegetables. Whether you need a quick dinner idea or a versatile protein for meal prep, this cast iron chicken recipe delivers delicious results with simple ingredients and minimal effort.

A white plate with one whole Cast Iron Skillet Chicken Breast and one sliced chicken breast fanned out.

Why I Love This

Simple yet Delicious: It is crazy the amount of flavor this recipe packs with such little effort. Paired with rice or potatoes and a salad or hot veggie - this makes one of the simplest but most loved meals in our rotation.
The Oven Does it All: This is such a passive dish to make allowing me to prep the rest of dinner while the oven does the heavy lifting.
Versatile: This recipe can be added to salads, pastas, soups... you name it, or stand alone as a delicious protein.

Pair this with my Rosemary Basmati Rice or add it to this Pesto Chicken Caesar Salad and add a side of Cheddar Chive Drop Biscuits for the perfect meal!

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Why I Love This
Ingredients
Instructions
Variations
Storage
Top Tip
FAQ
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Cast Iron Skillet Chicken Breast

Ingredients

Chicken Breasts - a good chicken recipe starts with high quality meat. I also try to avoid "thin cut" breasts as they don't hold the moisture as well and can dry out easily.
Spices - I have listed a variety of spices here that my family enjoys but the sky is the limit and you can dress the chicken any way you like!
Olive Oil - this is the oil I prefer for this recipe but avocado or your choice of oil will work just as well.
Water and Salt - this larger quantity of salt is for the brine. I highly encourage you not to skip this step as it adds all the juiciness we desire in our chicken! Even 15 minutes makes a huge difference!

See recipe card for quantities.

Instructions

A glass bowl filled with ice salt water covering the chicken breasts.

Step 1: Fill a bowl with 2 cups of cold water (or add ice cubes) or enough to cover the chicken. Stir in ¼ cup of salt per 2 cups of water. Add the chicken and let it brine for 15 minutes, or cover and refrigerate for no longer than 6 hours.

Step 2: Preheat your oven to 425°F. Lightly grease a cast-iron skillet with 1-2 tablespoons of oil, making sure the bottom is evenly coated.

Two chicken breasts sitting on a plate covered with paper towel.

Step 3: Remove the chicken from the brine and discard the water. Pat the chicken very dry with paper towels. This step is important for helping the rub adhere and allowing the chicken to brown in the oven.

A white plate with two seasoned chicken breasts on it.

Step 4: Combine the spices. Lightly coat the chicken with oil, then generously sprinkle all sides with the dry seasoning mixture, rubbing it gently into the surface.

A skillet with the two seasoned, uncooked chicken breasts in it.

Step 5: Arrange the seasoned chicken in the skillet, leaving a little space between each piece. Bake for about 25-35 minutes or until the internal temperature reaches 165 at the thickest part. Cooking time will depend on the cut and thickness of the chicken.

A whole and sliced Cast Iron Skillet Chicken Breast displayed on a white plate sitting on a wooden board and displayed with greens and a lemon.

Step 6: Remove the skillet from the oven and let the chicken rest for 10 minutes before cutting and serving. This helps keep the chicken juicy and allows the crust to set.

Hint: The easiest steps to skip are the most important! Brining the chicken and letting it rest before slicing are the two key steps to achieving juicy, tender chicken breasts. Trust me, taking the extra time is worth it!

Variations

Spicy - try using my Blackened Seasoning on this Cast Iron Skillet Chicken Breast for a smoky, bold flavor!
Herb - feel free to season your chicken with chopped fresh herbs or a combination of dried herbs for a lighter or more elegant flavor. A squeeze of fresh lemon can be a delicious combination.
Thighs - you can use chicken thighs instead of chicken breasts if you desire. In this case brining is optional as they are naturally more forgiving. If you do choose to brine, I would recommend no more than 15 minutes for boneless, skinless thighs and no more than 2 hours (in the fridge) for bone in thighs.

Use this Cast Iron Skillet Chicken Breast in Chicken and Sausage Soup or create your own delicious chicken fettuccine using my Homemade Alfredo Sauce.

Storage

The first few days: Refrigerate the Cast Iron Skillet Chicken Breasts in an airtight container or bag for 3-4 days.

Freezing: You can freeze these after cooking them in an airtight container or bag for up to 3 months. However, they will be a littler watery and have a slight change in texture. I recommend using them in soups or pastas if frozen after cooking.

Reheating: The best way to reheat the chicken is on the stovetop over low heat in the skillet with a splash of water or chicken broth. Cover with a lid and heat gently, flipping once, until warmed through. You can also slice the chicken and heat it in the microwave on a microwave safe plate. add a plash of chicken broth or water and heat in 30 second intervals until warmed through.

You can reheat it in the oven (in the skillet) but I find this dries it out quickly.

Top Tip

To create a golden crust on the chicken, preheat your skillet in the oven (before adding the oil) while the oven heats up. Once the oven reaches temperature, carefully remove the skillet, add the oil and chicken and bake as instructed.

FAQ

How do you keep the chicken breast from sticking to a cast iron skillet?

Make sure the chicken is patted dry and that you have added 1-2 tablespoons of oil to the pan. If your chicken is still sticking, try preheating the skillet before you add the oil and chicken and allow it to develop a golden crust before attempting to flip it or remove it from the pan.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well in the recipe but bone in can be used too. They are naturally more forgiving and juicy than chicken breasts, so brining is optional and should only be done for 15 minutes if chosen. Cooking times may vary depending on the size and thickness of the thighs.

What temperature should chicken breast reach when cooked?

Chicken should reach an internal temperature of 165°F in the thickest part.

Can I use frozen chicken breasts?

Thaw chicken breasts completely in the refrigerator before brining and cooking. This helps the chicken cook evenly and allows the brine to work effectively.

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