Perfectly seared Cast Iron Chicken Breast delivers restaurant-quality results in just 15 minutes with minimal ingredients! This foolproof method creates juicy, tender chicken with a beautiful golden crust that's perfect for meal prep or an impressive weeknight dinner.
It’s official. I have perfected the perfect chicken recipe! I am not kidding when I say I make these cast iron chicken breasts at least once a week! Not only are they packed with flavor from the seasoning, but they are juicy and so easy to make. They are practically impossible to mess up!
The main secret to seriously good chicken breast is cutting them in half lengthwise. This leaves enough thickness so that they are still juicy, but they are thin enough to cook quickly without drying out! These chicken breasts in a cast iron skillet are absolutely perfect for busy weeknights, meal prep Sundays, or even casual entertaining! Plus, they pair with pretty much anything!
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Ingredients
You just need a handful of ingredients to make this easy cast iron chicken breast recipe. Here's what you'll need:
- Chicken Breasts: Two large, boneless skinless chicken breasts sliced lengthwise creates four thinner cutlets that cook quickly and evenly.
- Smoked Paprika: Adds a subtle smokiness and beautiful color to the chicken.
- Dried Parsley: Provides a mild herbaceous flavor that brightens everything up!
- Garlic Powder: Delivers consistent garlic flavor throughout without the risk of burning fresh garlic.
- Salt: Add to taste!
- Oil: Use a neutral oil that has a high smoke point, like canola oil, vegetable oil, grape seed oil, peanut oil or avocado oil!
See recipe card for quantities.
How to Make the Best Cast Iron Chicken Breast
- Prep: Prep the chicken breast by slicing each one in half lengthwise. This will create 4 thinner pieces of chicken breast, which will allow them to cook more quickly and evenly.
- Season: Place the chicken breasts in a large mixing bowl and combine with paprika, parsley, garlic powder, salt and ½ tablespoon of oil. Make sure to coat each chicken breast with the seasoning evenly.
- Preheat: Heat a cast iron skillet over medium-high heat for about 3 minutes. Don't add chicken to a cold skillet! Make sure to pre-heat it first on the stove.
- Sear: Add the other ½ tablespoon of oil to the skillet, and then add the chicken. If not all of it fits, cook 2 pieces at at time.
- Flip & Enjoy: Allow the chicken to sear without touching it. After about 5-7 minutes, the chicken should have a golden brown color on the bottom. Flip and allow the chicken to cook another 5-7 minutes to sear the other side. Remove from the skillet and serve with your choice of sides!
Hint: Don't overcook the chicken breast! If you are unsure if your chicken is done cooking in the middle, use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees F.
Tips for Success
- Make sure to preheat your cast iron skillet thoroughly (about 3 minutes) before adding the chicken! This will make sure you get the perfect sear on the chicken.
- Don't overcrowd the pan! You may need to cook your cast iron chicken breast in batches to avoid them steaming instead of searing.
- Resist the urge to move the chicken around! This is key. Have patience and let it sear undisturbed for the full 5-7 minutes per side
- Let the chicken rest for a few minutes after cooking to retain juices!
Serving Suggestions
These juicy chicken breasts pair beautifully with numerous sides for a complete meal. Serve with a side of fluffy rice, sliced avocado, and crispy fried plantains for a simple, filling meal. For a heartier option, pair with moro de lentejas (Ecuadorian rice and lentils) or a side of black bean menestra (Ecuadorian-style beans)!
For any of these options, finish with a drizzle of bright cilantro chimichurri to add a fresh, herbaceous flavor infusion! This chicken is packed with flavor despite its minimal ingredients, making it an excellent option for countless meal combinations throughout the week.
Storage
This cast iron chicken breast is ideal for meal prep, maintaining its moisture and flavor for days. Store cooled chicken in an airtight container in the refrigerator for up to 4 days! Reheat gently in a skillet or in the microwave, being careful not to overcook it while reheating.
Frequently Asked Questions
Yes! While I prefer to use boneless chicken breasts, you can use any cut of chicken in this recipe, just keep in mind that the cooking time will increase to about 8-10 minutes per side. If your cuts of chicken are particularly thick, you may need to place the chicken and the skillet in the oven to make sure it gets cooked fully through.
Of course! While cast iron provides the best sear, any heavy-bottomed skillet will work.
More Recipes to Try
Cast Iron Chicken Breast
Ingredients
- 2 large chicken breasts sliced in half lengthwise, so you have 4 pieces of chicken.
- 1 teaspoon smoked paprika
- 2 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon neutral oil divided, ½ tablespoon on the chicken and ½ tablespoon in the pan for searing
Instructions
- Prep the chicken breast by slicing each one in half lengthwise. This will create 4 thinner pieces of chicken breast, which will allow them to cook more quickly and evenly.
- Place the chicken breasts in a large mixing bowl and combine with paprika, parsley, garlic powder, salt and ½ tablespoon of oil. Make sure to coat each chicken breast with the seasoning evenly.
- Heat a cast iron skillet over medium-high heat for about 3 minutes. Don't add chicken to a cold skillet! Make sure to pre-heat it first on the stove.
- Add the other ½ tablespoon of oil to the skillet, and then add the chicken. If not all of it fits, cook 2 pieces at at time.
- Allow the chicken to sear without touching it. After about 5-7 minutes, the chicken should have a golden brown color on the bottom. Flip and allow the chicken to cook another 5-7 minutes to sear the other side.
- Remove from the skillet and serve with your choice of sides!
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