Cast Iron Skillet Chicken
If you think chicken breast is boring, you haven't tried Cast Iron Chicken Breast yet! Cooking your chicken in a cast iron skillet results in meat that's perfectly seared, amazingly juicy, and absolutely packed with flavor.
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Makes: 4 servings
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Ingredients
- 1 ½ pounds boneless, skinless chicken breast
- Spice mixture of your choice or recipe below
- 2 tablespoon olive oil or avocado oil (it should be an oil with a higher smoke point, so don't use extra-virgin olive oil)
- ¼ cup chicken broth or white wine
- Aromatics like garlic cloves, sprigs of thyme or rosemary, bay leaves, lemon wedges, etc. optional
Spice Mixture
- 1 ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- If breasts are uneven in thickness, consider pounding the thicker parts to make as even as possible to ensure uniform cooking. Pat the chicken breasts dry with paper towels and rub them all over with spice mixture of your choice (I share my recommend spice mixture below). Make sure each chicken breast is evenly coated in spices/herbs.
- Heat cast iron skillet over medium-high heat until very hot. Add 2 tablespoon oil and place chicken breasts in skillet. Let chicken breasts sear undisturbed for about 4-5 minutes or until they develop a golden-brown crust.
- Flip and sear the other side for 3 minutes.
- Lower the heat to medium-low and add a chicken broth or white wine to the skillet. If you're using aromatics, add them here, too. Cover skillet with a lid or aluminum foil and let the chicken cook for another 5-7 minutes, or until the internal temperature reaches 165 degrees. Cooking time will be dependent on how thick your chicken breast is.
- Remove chicken from skillet and let it rest for about 5 minutes before slicing. You can lightly tent the chicken in foil if desired. Always slice chicken breasts against the grain.
Spice Mixture
- In a small bowl, mix together spices.
Notes
- To store leftover chicken breast, once it's cooled, place it in an airtight container or or wrap it tightly with plastic wrap or aluminum foil and store it in the fridge. When stored properly, it should keep fresh for about 3-4 days.
- When reheating in the microwave, I recommend covering the chicken in order to help retain as much moisture as possible. When reheating in the oven, add a few tablespoons of water or broth to the dish it's in, cover the dish, and bake at 325 degrees until warmed through.
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