This cast iron chicken breasts recipe is a game-changer. Now I am only cooking this way for a juicy, flavorful chicken, all made in one pan in just 30 minutes. I use cast iron skillet for an even cooking and incredible sear it provides to the chicken breasts, the result is an extremely delicious chicken dinner that your family will love.
Cast Iron Chicken Breasts
For me cooking chicken breast was very challenging to get right. It is so easy to dry out, can be tough and chewy, and is a guessing game if you don't use a thermometer. This recipe for chicken breast in a cast iron skillet guarantees a delicious chicken dish all year round without needing a grill!
This is one of my favorite ways to make chicken breasts for a delicious weeknight dinner in just 30 minutes.
I have also made Chicken Kiev, and Juicy Skillet Pork Chops that you will like.
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⭐Why You'll Love It
Quick and easy: This chicken breast recipe cooks in about 30 minutes, making it quick enough for a busy weeknight but still impressive for a weekend dinner.
Delicious Flavor: The cast iron skillet gives a perfect sear, creating a golden-brown crust that locks in the chicken's natural juices and flavor.
Juicy and Tender: Using the right seasoning and cooking methods makes sure the chicken breasts stay juicy and tender, so you won't have to worry about them getting dry.
Versatile: You can easily change this recipe by adding different herbs, spices, or vegetables to suit your taste.
🧾Ingredients
Here’s what you need to make this cast iron chicken:
Chicken Breasts: I use fresh, high-quality chicken breasts for the best flavor and texture. I also pick ones that are the same size and thickness so they cook evenly.
Sea Salt and Black Pepper: For seasoning on chicken breast. If you don’t have sea salt, you can use regular table salt.
Extra Virgin Olive Oil: I prefer using extra virgin olive oil to sear the chicken, it gives it a nice golden-brown crust. But if you prefer, you can use vegetable oil instead of extra virgin olive oil.
For the Sauce:
Shallot and garlic cloves: I use them to give the sauce more flavor. You can use onion instead of shallot if you don't have any.
White Wine and Chicken Stock: I use white wine to give the sauce a bit of acidity, and chicken stock to make it really flavorful.
Unsalted Butter, Parsley, and Black Pepper: I enjoy using butter to add a creamy richness to the sauce, parsley for a fresh taste, and a splash of green, and black pepper to give the sauce a subtle kick and depth of flavor.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Cook Chicken Breast in a Skillet
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Sprinkle sea salt and black pepper on both sides of the chicken breasts.
2. Heat a large cast iron skillet over medium-high heat, add extra virgin olive oil and heat until it is smoky.
3. Put the chicken breasts in the skillet and cook each side for 7-8 minutes until they're golden brown and fully cooked.
4. Take the chicken breasts out of the skillet and let them rest on a cutting board for 5-7 minutes before slicing.
5. In the same skillet, add finely chopped shallots and minced garlic, and sauté over medium heat for 2-3 minutes.
6. Deglaze the skillet with white wine and cook until almost absorbed, about 2-3 minutes.
7. Pour in the chicken stock and cook on high heat for 2-3 minutes to slightly thicken the sauce.
8. Add butter, parsley and black pepper to finish.
9. Serve the chicken with the sauce from the skillet.
🍽 What to Serve with Chicken Breast
The best part about cast iron chicken breast is its versatility. You can pair it with so many different dishes!
I love having salad with my chicken, especially pasta salad, egg potato salad or Waldorf salad. Sometimes, I add bubble potato pillows or crispy smashed potatoes on the side. It's the perfect combo!
💭Tips for Recipe Success
Don’t Overcrowd the Pan: If you're cooking more than three chicken breasts, do it in batches. Crowding the pan lowers the temperature and stops that perfect sear.
Season Well: Make sure to use enough salt and pepper. These simple seasonings can really make your dish stand out!
Don’t Move the Chicken: When you're searing meat, let it sit without moving so the chicken can develop a nice crust. If you flip it too early, it might stick to the pan.
Use a Meat Thermometer: This method removes the guesswork from cooking chicken and guarantees it's perfectly cooked every time.
Storage: Store leftover chicken in an airtight container in the fridge for 4 days.
❓Commonly Asked Questions
To season chicken breast, sprinkle both sides with salt and pepper. You can also add other spices like garlic powder, paprika, or Italian seasoning for extra flavor. Rub the seasonings into the chicken to ensure they stick.
Cook chicken breasts in a pan for about 7-8 minutes on each side over medium-high heat until they're golden brown and the internal temperature reaches 165°F (74°C).
🍗More Chicken Recipes to Try!
I have also made a few chicken recipes like Lemon Pepper Fried Chicken, Chicken Skewers (Pinchitos de Pollo), Chicken Croquettes, Honey Garlic Chicken, and Chicken Katsu Curry.
🍛More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Cast Iron Chicken Breast
Ingredients
- 3 Chicken Breasts
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Extra Virgin Olive Oil
- 2 Small Shallot
- 2 Garlic Cloves
- 60 ml White Wine
- 250 ml Chicken Stock
- 1.5 tablespoon Unsalted Butter
- 1 tablespoon Finely Minced Fresh Parsley
- ⅛ teaspoon Black Pepper
Instructions
- Season both sides of the chicken breasts with sea salt and black pepper.
- Heat a large cast iron skillet over medium-high heat for 30 seconds, then add extra virgin olive oil to the pan and heat until it shimmers.
- Place the chicken breasts in the skillet and cook for about 7-8 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 74°C or 165°F).
- Remove the chicken breasts from the skillet and set them aside on a cutting board for 5-7 minutes before cutting them.
- In the same skillet, add the finely chopped shallots and minced garlic. Cook over medium heat for about 2-3 minutes, stirring frequently, until they are fragrant and the shallots are translucent.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spatula. Cook until it's nearly absorbed, about 2-3 minutes.
- Add the chicken stock and bring the mixture to a simmer. Cook on high heat for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
- Reduce the heat to low and add the unsalted butter, the finely minced fresh parsley, and black pepper, stirring to combine until the sauce is smooth.
- Cut the cooked chicken breasts into slices with a knife.
- Serve the chicken breasts with the pan sauce.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This cast iron chicken breast recipe is a game-changer! The chicken came out so juicy and flavorful. No more dry, boring chicken breasts for me! Thanks for sharing!