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.

Cast Iron Skillet Chicken Breast

Description

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.

Ingredients

Scale

1 1/2-2 pounds chicken breasts
1/4 cup (65 grams) salt
2-3 cups (480-720 grams) cold water
2-3 tablespoons (27-40 grams) olive oil
2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

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.
Preheat your oven to 425. Lightly grease a cast-iron skillet with 1-2 tablespoons of oil, making sure the bottom is evenly coated.
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.
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.
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°F at the thickest part. Cooking time will depend on the cut and thickness of the chicken.
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.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used. Nutrition label does not include ingredients used in the brining process.

Prep Time: 5 minutes
Brine: 15 minutes
Cook Time: 25-35 minutes
Category: Dinner
Method: Baking
Cuisine: American