These easy cast iron chicken breasts get a quick sear on the stovetop and are finished in the oven until perfectly cooked. While the chicken is resting, you’ll whip up a quick and flavorful pan sauce with shallots, garlic, and fresh herbs. These cast iron chicken breasts are sure to be a favorite weeknight dinner– in just 30 minutes!
Why Cast Iron?
Cooking chicken breasts in a cast iron skillet is one of the best ways to make juicy, delicious chicken. Cast iron pans are offer excellent heat retention and distribution. This means that the entire surface of the pan heats up uniformly, ensuring that your chicken breast cooks evenly.
Cast iron is also are great for achieving a crispy and flavorful exterior on your chicken breast. Because the cast iron can retain a high heat your chicken breasts can develop the delicious golden-brown crust we crave!
How to Make Cast Iron Chicken Breasts
Cast iron chicken breasts are juicy and flavorful and served with a savory pan sauce. Making this main dish only takes a few simple ingredients and 5 easy steps.
- Prep: Start by seasoning the chicken breasts with kosher salt and fresh cracked black pepper on both sides. Preheat your cast iron over medium-high heat for 5 about minutes before drizzling in some extra virgin olive oil.
- Sear: The key to a good sear is to not move the chicken around so it retains good contact with the pan. Place the seasoned chicken breasts in the preheated pan and let them sear undisturbed for about 5 minutes until a golden-brown crust forms. Flip the chicken breasts and sear the other side for another 5 minutes. If your cast iron pan is too crowded, sear the chicken in batches.
- Roast & Rest: Finishing the chicken oven and then letting it properly rest is the secret to juicy chicken breasts. Roast at 375° for about 10 minutes or until the internal temperature reaches 165°F. Then remove the chicken from the cast iron and let it rest on the counter for 10 minutes before serving.
- Pan Sauce: While your chicken is resting, make a simple pan sauce. Heat the cast iron (with all the delicious browned bits from cooking the chicken) over medium heat. Add in a knob of butter and sauté thinly sliced shallots and minced garlic until translucent and fragrant.
- Deglaze & Serve: Deglaze the pan by pouring in chicken stock and scraping up any browned bits (fond) from the bottom of the pan. Let the liquid simmer and reduce for a few minutes until reduced by half before adding any fresh herbs you like. You can either pour the pan sauce over the rested chicken breasts or serve it up right in the cast iron by adding the chicken back to the pan.
More Delicious Chicken Recipes
- Creamy Mushroom Chicken
- Slow Roasted Chicken With Potatoes
- The Perfect Fried Chicken Sandwich
- Mediterranean Rice Bowl With Grilled Chicken Tawook Skewers
- Fried Chicken Salad
Cast Iron Chicken Breasts
- 2 pounds boneless, skinless chicken breasts
- Diamond Crystal kosher salt, to taste
- fresh cracked black pepper, to taste
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large thinly sliced shallot
- 2 cloves finely minced or grated garlic
- 1 cup low sodium chicken stock
- 2 teaspoons Italian parsley*
- 2 teaspoons fresh thyme*
- Preheat the oven to 375° and heat your cast iron skillet over medium-high heat for a few minutes before drizzling in extra virgin olive oil. Season the chicken breasts with kosher salt and fresh cracked black pepper on both sides.
- Place the seasoned chicken breasts in the preheated pan and let them sear without undisturbed until a golden-brown crust forms, about 5 minutes. Flip the chicken breasts and sear the other side for another 5 minutes. If your cast iron pan isn't large enough to fit all the chicken with room to spare, sear the chicken in batches.
- Transfer the skillet to the preheated oven and roast the chicken for about 10 minutes or until the internal temperature reaches 165°F. Remove the chicken from the cast iron and let it rest on the counter for 10 minutes while you make the pan sauce.
- Put the cast iron skillet with all the delicious browned bits from cooking the chicken back on the stove over medium heat. Add the butter, shallot, minced garlic, kosher salt, and fresh cracked black pepper to taste and saute for a few minutes until translucent and fragrant.
- Deglaze the pan by pouring in chicken stock and scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil and reduce it by half. Once the liquid has reduced, taste and adjust salt and pepper as needed. Mince the fresh herbs* and stir into the sauce. Pour the pan sauce over the rested chicken breasts or serve it up right in the cast iron by adding the chicken and any juices back to the pan and tossing to coat. Serve immediately.
- 1 large cast iron pan
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