Cast Iron Chicken Breasts

two cooked chicken breasts in a cast iron pan.

5 from 1 vote

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This cast iron chicken breast recipe makes perfect pan-roasted chicken breasts in under 30 minutes. It's easy. It's reliable. It's totally customizable. And leftover chicken makes a fabulous chicken salad.

Prep Time5

Cook Time22

Total Time27

Course: Main Course

Cuisine: Unspecified

Servings:

Calories: 95kcal

Author: Joanne Stekler

Equipment

1 9 or 10 inch cast iron skillet

Ingredients

1 teaspoon paprika sweet or smoked
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon neutral vegetable oil
2 boneless, skinless chicken breasts

Instructions

Turn on your oven to heat to 425°F.
In a small bowl, combine the paprika, salt, and black pepper.
1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper
Put the cast iron skillet over a stove top burner on medium heat, and add the oil.
1 tablespoon neutral vegetable oil
When the oil is hot, use your hands to smear the spices over both sides of the chicken breasts and place them in the pan. (Wash your hands!) Let the chicken breasts cook for about 5 to 7 minutes until the side touching the pan has browned.
2 boneless, skinless chicken breasts
Flip the chicken breasts over and turn off the heat.
Use an oven mitt or potholder to transfer the cast iron skillet to an oven rack in the middle of the oven. Cook for about 15 minutes until the internal temperature of the thickest part of the breast is 165°F.
If slicing the chicken breasts, move them to a cutting board and let them sit for a minute or two before slicing.

Notes

This cast iron skillet chicken breast recipe will use about 1 teaspoon of spice rub for each chicken breast.

Use a thin layer of oil in your cast iron skillet, even if it's well-seasoned, to prevent the chicken breasts from sticking.

If you don't have a thermometer to tell when the chicken reaches 165 degrees, cut into it with a knife. The juices should run clear.

Nutrition