Easy Chicken Breast Recipes Cast Iron Skillet

Juicy Cast Iron Skillet Chicken Breast is so simple to make with a classic blend of herbs and a delicious coating of parmesan cheese.

Yes, especially for boneless, skinless chicken breasts. Because the chicken breasts have such a small amount of fat, they need some oil in the pan to prevent sticking in the cast iron skillet. It's important to use an oil with a higher smoke point, like a vegetable oil.

Best choices are canola oil, sunflower or safflower oil. Some vegetable oils are a blend of these too. I recommend staying away from olive oil as it has such a low smoke point, it can't take the higher temperatures.

Ingredient Skillet Onion Chicken

Yes! This is where you seal in the juices, preventing the chicken breast from drying out and you create a lot of flavour with the initial browning of the chicken that happens.

If you're looking to get a flavourful chicken breast, without the extra grease that comes from frying, this cast iron skillet chicken breast will give you the best of both worlds!

It's got sealed in juices and flavour from getting seared first and it's not dried out, which can easily happen with chicken breasts because they're so naturally lean.

Garlic Butter Baked Chicken Breast

If your chicken breasts stick in your cast iron pan, you probably don't have enough oil or the pan hasn't had a chance to heat up enough, or both!

To make sure your chicken breasts don't stick in the cast iron skillet, add an oil with a high smoke point, like canola or a vegetable oil.

Juicy Cast Iron Skillet Chicken Breast is so simple to make with a classic blend of herbs and a delicious coating of parmesan cheese. A perfect chicken recipe to make on a weeknight or for your weekly meal prep!

Creamy Lemon Thyme Chicken (very Easy!)

If you don't have a cast iron skillet, you can also use any oven-safe skillet. Just be sure to check the directions for the pan that it says oven safe. Easy Cast Iron Skillet Chicken Breast with crispy potatoes and leeks is the one pot dinner you’ll add to your weekly menu. Super simple crispy skinned chicken breast is tender, juicy and the ultimate family dinner for every night of the week.

I think the back to school trend in August should be outlawed….seriously. Who’s with me? It’s still sweltering hot, the beaches are still amazing, pools are still open….WHY ARE WE SENDING THE LITTLES BACK TO SCHOOL? I definitely don’t want summer to be over and the fact that some people are already posting first day of school pics around the country is totally freaking me out.

Meal prepping, lunch packing, school supply purchasing is starting to take over my brain and I’m not finished digging my toes into the sand. Not just yet. Everyone that’s in a big ole hurry can just sit back, pour yourself a tall glass of lemonade and relish the fact that it’s STILL SUMMER!

Roasted Cast Iron Chicken Breasts And Potatoes

But for those of you going back to school….I have a big backlog of one pot dinners at the ready so you can have an easy transition into the new school year…..while I sit here and soak up that last few weeks of summer over here on the east coast. This Cast Iron Skillet Chicken Breast recipe is my newest creation and it’s already one of our favorites.

I love making bone in, skin on chicken breasts because they stay super tender and juicy. They’re easier to cook without drying out because the bone and skin kind of create a barrier to lock in the juices so they don’t dry out. These baked chicken breasts are roasted on a bed of leeks and potatoes that get caramelized and crispy making the perfect side dish with just one pot to clean.

This easy Cast Iron Skillet Chicken Breast recipe is the ultimate in weeknight dinners that could easily double as an elegant dinner for entertaining. If you don’t have a cast iron skillet, a stainless steel skillet would work well, too. I love this cast iron skillet and have been using it for years!

Oven Baked Chicken Breast

A nonstick skillet will be less effective in creating the crispy crust commonly found on a pan seared chicken but will work in a pinch if you don’t have the other cookware.

This baked chicken breast recipe is also wonderful with bone in chicken thighs….simply cook as directed and check the temperature for doneness with an instant read thermometer.

You can totally make this oven baked chicken recipe with boneless chicken breasts. Just sear the chicken breasts in the skillet as directed and bake the chicken for approximately 15-20 minutes or until the internal temperature reaches 165 degrees.

Easy Garlic Butter Chicken (breast Or Thighs)

Our favorite side dishes to serve with this skillet chicken breast recipe are also our reader favorites. Here are a few side dishes that go well with this recipe:

And if you’re feeling totally lazy, like I do most nights when it comes to dinner, you can also serve with a light green salad topped with a simple Blue Cheese Dressing or these Loaded Wedge Salads are fantastic and impressive!

Super simple One POT dinner, Cast Iron Skillet Chicken Breasts with Potatoes and Leeks is so easy to make and a family favorite.

Easy Pan Roasted Chicken Breasts With Thyme

Calories: 516 kcal , Carbohydrates: 30 g , Protein: 42 g , Fat: 25 g , Saturated Fat: 6 g , Cholesterol: 118 mg , Sodium: 216 mg , Potassium: 1043 mg , Fiber: 4 g , Sugar: 4 g , Vitamin A: 913 IU , Vitamin C: 29 mg , Calcium: 84 mg , Iron: 4 mgThese easy cast iron chicken breasts are one of my favorite ways to make chicken! With a quick sear on the stovetop, then finished in the oven with garlic herb butter, these chicken breasts are a delicious weeknight dinner in just 30 minutes.

Cooking chicken breasts in a cast iron skillet with compound butter is one of the best ways to make juicy, delicious chicken!

Quick and easy! With almost no prep time, these cast iron chicken breasts are ready to serve in less than 30 minutes for an easy weeknight dinner!

Baked Split Chicken Breast Recipe

Perfect for meal prep! Since these cast iron chicken breasts are so simple to prep, you can make a bunch at one time and serve them in various ways throughout the week!

Goes with everything! These roast chicken breasts can be served in endless ways! From simple sides like mashed potatoes, to a topping for salad, you can even shred up these chicken breasts to use in soup!

Chicken- I prefer chicken breasts but this recipe would also be great with boneless, skinless chicken thighs! Try to use breasts that are roughly the same size and thickness so that they cook evenly.

Cast Iron Chicken Breast {juicy + Tender}

Spices - I use a blend of garlic, smoked paprika, and cumin for a delicious all purpose seasoning. But you could also add in dried herbs like Italian seasoning or zaatar!

Oil - You can use olive oil or vegetable oil in the cast iron skillet but the higher the smoke point, the better!

Garlic herb butter - For the compound butter, I love fresh garlic, lemon juice, and thyme. But you can use whatever fresh herbs you prefer!

Cast Iron Skillet Chicken Breast With Vegetables

In a bowl, mix together the softened butter, minced garlic, lemon juice, thyme, salt and pepper until fully combined. Set aside. You can store in the fridge for up to 2 weeks!

Heat a large cast iron skillet over medium high heat. Add in just enough oil to coat the bottom of the pan (about 1 tablespoon).

Sear the chicken breasts on one side for 5 minutes. Then flip and immediately transfer the cast iron pan to the preheated oven. Bake at 425°F for 10-15 minutes or until the chicken is fully cooked through. [Smaller, thinner breasts will only have to bake for 5-10 minutes, but thicker breasts will need 15-20 minutes.]

Juicy, Buttery Cast Iron Skillet Chicken Breast

Use an instant thermometer to check when the chicken is done so that it doesn't get overcooked! Chicken breasts should be cooked to an internal temperature of 165°F, but I like to pull them out around 160-162°F because they'll continue cooking as they rest.

I always use my favoriteLodge cast iron skilletto make this one-skillet baked chicken, but you can use any pan that can go from the stovetop to the oven (stainless steel is also a good choice).

Use a well seasoned cast iron skillet! A well seasoned cast iron is basically non-stick and only requires a tiny bit of oil!

Pan Seared Chicken Breast

Make sure the cast iron pan is hot!A hot pan prevents the chicken from sticking and allows a crust to form (which locks in those juices). Before adding the chicken to the pan, flick a couple drops of water into the oil. If it cracks and pops, the pan is ready!

Use room temperature meat! Always let your meat come up to room temperature before cooking instead of cooking straight from the fridge. This allows the chicken to cook more evenly. Just remove it from the fridge about 20 minutes before you're ready to cook.

Do not disturb the chicken!When you're searing meat, it's important to leave it alone for at least 5 minutes so that it has time to properly form a

Perfect Skillet Chicken