This cast iron chicken breast comes out perfectly juicy and golden in under 30 minutes, with a rich, flavorful sauce that makes every bite irresistible.
The Best Cast Iron Chicken Breast Recipe for Juicy, Flavorful Chicken in a Skillet
This cast iron chicken breast recipe became one of those quiet wins for me. I wasn't expecting much the first time I made it, but the moment I tasted the sauce, I knew it was something I'd keep in rotation. It's one of those cast iron chicken breast dishes that feels straightforward, no stress, no mess, and that's exactly what I want at the end of a busy day. This is the best cast iron chicken breast recipe for a simple dinner.
What I like most is how well it holds up with no extras. There's no rush to serve it piping hot, no panic if it rests a few more minutes. The flavors even seem to settle and improve as you wait. Whether you use cast iron boneless chicken breast or bone-in, this chicken breast cast iron method gives perfectly juicy results every time. If you love effortless meals, this chicken breast in cast iron skillet version delivers both flavor and comfort in every bite.
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⭐Why You'll Love This Recipe
- Simple Ingredients, Big Flavor: You only need a handful of pantry basics, but they come together in a way that feels elevated and full of depth.
- One Pan Wonder: Everything comes together in a single cast-iron skillet; from searing the chicken to making the sauce, cleanup is easy.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken Breasts & Seasoning: I use boneless skinless chicken breasts because they cook evenly and get a crisp edge in the cast iron. Salt and pepper are all I need to bring out the flavor.
- Olive Oil & Aromatics: A bit of extra virgin olive oil helps with the sear, while shallots and garlic add a soft, rich base to the sauce.
- White Wine & Chicken Stock: I love using leftover white wine for deglazing; it lifts the flavor from the pan. Chicken stock gives the sauce body without overpowering.
- Butter, Parsley & Finishing Pepper: A small knob of butter brings it all together. Parsley adds a bit of color, and a final touch of black pepper rounds out the flavor.
👩🏻🍳How to Cook Chicken in a Cast Iron Skillet
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Season: Season the chicken breasts with sea salt and black pepper on both sides.
2. Sear the Chicken Breasts: Heat extra virgin olive oil in a cast iron skillet over medium-high until smoky, then cook chicken 7-8 minutes per side until golden and cooked through.
3. Build the Sauce: Remove chicken to rest for 5-7 minutes. In the same skillet, sauté shallots and garlic, deglaze with white wine, then add chicken stock and reduce slightly.
4. Finish and Serve: Add butter, parsley, and black pepper to the sauce. Slice chicken and serve with the skillet sauce.
🍽 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 tomato salad.
💭My Tips for Recipe Success
Dry the Chicken Before Cooking: I always pat the chicken dry before seasoning; it helps them sear better and avoids steaming in the pan.
Don't Skip the Wine Reduction: I let the wine reduce almost completely before adding stock; it builds more flavor and keeps the sauce from being too thin.
Storage: I slice any leftovers and store them with some sauce in an airtight container. It stays juicy and reheats well the next day.
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📖 Recipe
Cast Iron Chicken Breast
Ingredients
- 3 Chicken Breasts - about 6 ounces each
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Extra Virgin Olive Oil
- 2 Small Shallot - Chopped
- 2 Cloves Garlic - Minced
- 60 ml White Wine
- 250 ml Chicken Stock
- 1 tablespoon Unsalted Butter
- 1 tablespoon Fresh Parsley - Finely Minced
- ⅛ teaspoon Black Pepper
Instructions
- Season both sides of the chicken breasts with sea salt and black pepper.
- Heat a cast-iron skillet over medium-high heat for 30 seconds, then add extra virgin olive oil and heat until it shimmers. Place the chicken in the skillet and cook for 7-8 minutes per side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest on a cutting board for 5-7 minutes.
- In the same skillet, add finely chopped shallots and minced garlic. Cook over medium heat for 2-3 minutes, stirring frequently. Pour in the white wine, scraping the bottom of the pan with a wooden spatula. Cook until nearly absorbed, about 2-3 minutes.
- Add the chicken stock and bring to a simmer. Let it reduce for 2-3 minutes over high heat. Lower the heat and stir in the butter, parsley, and remaining black pepper until smooth.
- Slice the rested chicken breasts and serve 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!