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Try making this Cast Iron Chicken Breast in minutes for the juiciest and most flavorful chicken to pair with your favorite sides for a meal or enjoy with a salad, it comes out perfect every time.
If you're craving more flavorful and delicious chicken recipes, then be sure to try making a Greek Chicken Salad, some Hibachi Chicken, or a Chicken and Broccoli Casserole.
If you've been following me for a while, then you already know that my cast iron skillet that I've had for 13-plus years is my favorite skillet to use in the kitchen.
It holds heat so well and transfers easily from stovetop to oven to finish dishes. Lately, I've been eating lots of chicken and chicken breast in particular. It's leaner and is a great protein source. I keep it in the refrigerator to pair with a bag of salad for a quick and easy meal option.
One issue that I find with chicken breast is that it can end up lacking season and dry. I'm not a fan of that and am happy to report that I've found a way to prevent that and ensure that my chicken breast is tender, juicy, and flavorful each and every time I make it. I'm going to share it with you today.
Let's get started!
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Ingredients You'll Need
- Chicken Breast - The base of the recipe. I'm using boneless skinless chicken breast, but really any chicken breast that you prefer will work. This recipe will also well with chicken thighs if you prefer.
- Oil - Use any oil that you prefer or have on hand to cook the chicken. I'm using olive oil, but avocado oil, canola oil, or vegetable oil will all work just as well.
- Garlic Powder - This spice is my favorite to use to season chicken. It is a nice substitute for using fresh garlic. Adds that garlicky flavor that is mild and slightly sweeter than raw garlic. Perfect to rub on the chicken.
- Paprika - Adds smokey flavor and brightens the chicken with a hint of toasty flavor notes.
- Lemon Pepper Seasoning - Gives the chicken a zesty citrus and mildly sweet seasoning flavor.
- Salt - Rounds out the flavors of the chicken and prevents it from tasting flat. Use any that you prefer.
- Ground Black Pepper - Gives the chicken a peppery balance and a subtle kick of warm spice flavor. Try to use freshly ground black pepper if possible.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Begin the recipe by grabbing a large (10-inch or 12-inch) cast iron skillet and placing it on the stovetop. Preheat the oven to 400 degrees F.
Using a small bowl, prepare the dry rub by stirring together the garlic powder, paprika, lemon pepper seasoning, salt, and ground black pepper. Set aside. Prepare the chicken breast by using a paper towel to fully dry both sides of the chicken.
Generously rub all sides of the chicken with the seasonings. Heat the cast iron skillet over medium-high (level 6), once heated add the oil and allow it to fully heat up. Add the seasoned chicken breast and cook it for 5 minutes undisturbed.
Carefully using a pair of tongs, turn each piece of chicken over to the opposite side.
Place the skillet into the oven and allow it to cook for 10 to 15 minutes, until the internal temperature reaches 160 to 163 degrees F. Carefully remove the skillet from the oven.
Remove the chicken breast from the skillet and allow it to rest undisturbed for 5 minutes before slicing/cutting to serve. Enjoy warm with a delicious salad or your favorite side dish.
Recipe Tips & Tricks
- Be sure to use chicken breast that is completely thawed and not frozen. Remove the chicken from the refrigerator and allow it to come to room temperature a bit before drying and seasoning.
- Remove the chicken from the oven after 10 to 15 minutes, depending on the thickness. It's best to use a meat thermometer to check the thickest part of the chicken for food safety. To keep the chicken juicy, pull it from the oven once it reaches 160 to 163 degrees F. As it rests, the chicken will continue cooking and should reach an internal temperature of 165 degrees F.
- Any chicken breast may be used for this recipe. Bone in, boneless, skin on, skinless, as well as chicken thighs. If using chicken thighs the cooking time may need to be adjusted to longer in the oven.
- Generously rub the uncooked chicken with the seasoning blend. If you need to adjust the measurements of any particular seasoning, then you may do so.
Storage
Store any leftover chicken in the refrigerator in an airtight container for 3 to 4 days. When ready to serve again, simply reheat in the microwave or air fryer until warm.
Recipe
Cast Iron Chicken Breast
Equipment
- 1 cast iron skillet or large oven-safe skillet
- 1 tongs
- 1 cutting board
- 1 sharp knife
Ingredients
- 1 ½ pounds chicken breast
- 2 tablespoons oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Begin the recipe by grabbing a large (10-inch or 12-inch) cast iron skillet and placing it on the stovetop. Preheat the oven to 400 degrees F.
- Using a small bowl, prepare the dry rub by stirring together the 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon lemon pepper seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper. Set aside. Prepare the 1 ½ pounds chicken breast by using a paper towel to fully dry both sides of the chicken.
- Generously rub all sides of the chicken with the seasonings. Heat the cast iron skillet over medium-high (level 6), once heated add the 2 tablespoons oil and allow it to fully heat up. Add the seasoned chicken breast and cook it for 5 minutes undisturbed.
- Carefully using a pair of tongs, turn each piece of chicken over to the opposite side.
- Place the skillet into the oven and allow it to cook for 10 to 15 minutes, until the internal temperature reaches 160 to 163 degrees F. Carefully remove the skillet from the oven.
- Remove the chicken breast from the skillet and allow it to rest undisturbed for 5 minutes before cutting to serve. Enjoy warm with a delicious salad or your favorite side dish.
Notes
- Be sure to use chicken breast that is completely thawed and not frozen. Remove the chicken from the refrigerator and allow it to come to room temperature a bit before drying and seasoning.
- Remove the chicken from the oven after 10 to 15 minutes, depending on the thickness. It's best to use a meat thermometer to check the thickest part of the chicken for food safety. To keep the chicken juicy, pull it from the oven once it reaches 160 to 163 degrees F. As it rests, the chicken will continue cooking and should reach an internal temperature of 165 degrees F.
- Any chicken breast may be used for this recipe. Bone in, boneless, skin on, skinless, as well as chicken thighs. If using chicken thighs the cooking time may need to be adjusted to longer in the oven.
- Generously rub the uncooked chicken with the seasoning blend. If you need to adjust the measurements of any particular seasoning, then you may do so.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
More Recipes You'll Love
- Greek Chicken Salad
- Hibachi Chicken
- Jerk Chicken Tacos
- Chicken and Broccoli Casserole
- Roasted Chicken Thighs
- Ribeye Steak
Have any comments, questions, or other delicious ways to enjoy this Cast Iron Skillet Chicken Breast? Please share them in the comments below!
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