Cast Iron Chicken Breast Recipe

Cast Iron Chicken Breast is a delicious, juicy meal cooked to perfection in a cast iron skillet. The beauty of using a cast iron skillet lies in its ability to distribute heat evenly, creating a perfectly seared exterior while keeping the chicken tender inside. This recipe is quick to make and perfect for weeknight dinners or meal prep. Chicken breast, when cooked in a cast iron pan, retains moisture, ensuring every bite is juicy. With a golden-brown crust and tender meat, this dish works well with any side, from roasted vegetables to creamy mashed potatoes.

Ingredient Notes and Substitutions

• Chicken Breasts: The star of the dish! Boneless, skinless chicken breasts work best for this recipe. You can substitute with chicken thighs for more flavor, but adjust the cooking time accordingly.
• Olive Oil: Essential for getting that perfect sear on the chicken. You can also use avocado oil or butter for a richer flavor.
• Garlic Powder and Onion Powder: These seasonings add depth. You can substitute them with fresh minced garlic and onions, but keep in mind the powders create a more even coating.
• Paprika: This gives the chicken a mild smokey flavor. You can substitute it with smoked paprika for extra smokiness or cayenne for heat.
• Lemon: Adds freshness and tang. Lime juice can be used as a substitute.

Step-by-Step Directions

• Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, garlic powder, onion powder, and paprika on both sides. Drying the chicken ensures a better sear in the cast iron skillet.
• Heat the Skillet: Heat a cast iron skillet over medium-high heat. Add 1-2 tablespoons of olive oil and let it heat until it shimmers. This ensures the chicken doesn’t stick and gets a golden crust.
• Sear the Chicken: Place the chicken breasts in the skillet and sear for about 4-5 minutes on each side, until a deep golden crust forms. Do not overcrowd the pan to avoid steaming the chicken.
• Finish Cooking: Lower the heat to medium, cover the skillet with a lid, and cook for an additional 6-7 minutes, flipping the chicken halfway through. This locks in the moisture, keeping the chicken juicy.
• Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C). If the chicken isn’t ready, cook for another 2-3 minutes.
• Rest the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes. Resting allows the juices to redistribute, making the chicken more tender.

Pro Tips

• Make sure the skillet is properly heated before adding the chicken to ensure an even sear.
• Don’t move the chicken around too much while cooking to allow for a golden crust.
• If you want to add extra flavor, toss in some fresh herbs like rosemary or thyme while the chicken is cooking.