Cast Iron Chicken Breast

overhead view of sliced chicken breast on white plate topped with chopped parsley

5 from 1 vote

Cast Iron Chicken Breast

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.

Prep Time5

Cook Time20

Resting Time5

Course: Main Course

Cuisine: American

Keyword: cast iron chicken breast

Servings:

Calories: 262kcal

Author: LaKita Anderson

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