Cast Iron Chicken Breast {Juicy + Tender}

Learn how to make cast iron chicken breasts for an easy and flavorful protein that’s ready in less than 15 minutes! This foolproof cooking method always leaves you with crispy-on-the-outside and juicy-on-the-inside chicken. 

Love cast iron recipes? Try my cast iron pizza, cast iron salmon, and cast iron steak.

I always rely on chicken breasts as an easy, fast, and tasty protein to pair with dinners and lunches. Cooking chicken in the cast iron skillet is my absolute favorite way to cook them when I need something quick and easy.

Why I love this recipe

• It’s so fast and easy! There’s no marinating, complicated seasonings, or lengthy cooking techniques involved. Just pan-fry in a cast iron skillet, then serve!
• Cast iron = crispy juicy chicken breasts. Cast iron is a pro at conducting heat, which means the chicken breasts will easily develop a beautiful golden tender sear on the outside while staying juicy on the inside.
• Seared chicken breasts pair well with everything. They’re the perfect recipe for dinners and meal prep, as they’re great with all of your favorite side dishes, from salad to pasta to grains.

★★★★★ REVIEW 

“What a fantastic, flavor-filled, and simple recipe!! This is a keeper for sure!”– Diane

Ingredients needed

• Chicken breasts. Use skinless or skin-on chicken breasts. Or, if all you have are boneless chicken thighs, feel free to use them instead (or make my cast iron chicken thighs). Just know that they’ll take a few minutes longer to cook through.
• Olive oil. To prevent the chicken from sticking to the pan and to help form a gorgeous golden crust. Any oil works, including vegetable oil or canola oil.
• Butter. To infuse flavor into the chicken.
• Italian seasonings. This is a pre-mixed blend of dried basil, rosemary, marjoram, oregano, and thyme. Make your own or use a store-bought mix.
• Kosher salt and black pepper. For extra flavor in the spice mix.
• Smoked paprika. For that gorgeous smoky flavor. 

How to cook chicken breasts in a cast iron skillet

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1: Make the spice mix. Whisk the Italian seasonings, smoked paprika, salt, and pepper in a small bowl.

Step 2: Season the chicken. Rub the spice mix all over each chicken breast. Finish by drizzling olive oil over each one.

Step 3: Cook in the cast iron. Melt the butter in a preheated cast iron pan over medium heat. Add the chicken breasts, flip once, and cook until golden brown and crisp on both sides.

Step 4: Rest, then serve. Transfer the seared chicken breasts to a cutting board to rest for 5 minutes for the juices to redistribute. Serve with your favorite sides, and enjoy!

Recipe tips and variations

• My #1 tip to avoid dry or overcooked chicken breasts is to check the internal temperature with a meat thermometer. Fully cooked chicken is safe to eat once it reaches 165F. Saying that, because we are resting it for 5-10 minutes, you can remove it from the pan at 155-160F.
• Preheating cast iron for 5 to 10 minutes is essential because it can prevent the chicken from sticking. Hold your hand over the skillet to feel if it’s hot enough before placing the chicken inside.
• Add parmesan cheese to the Italian seasoning mix for a cheesy, salty element in each bite (this is why we make chicken cutlets so often!).
• You can play with the flavors by swapping the Italian seasoning with taco seasoning, fresh herbs, or the seasoning blend of your choice.

Storage instructions

To store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. 

To freeze: Place the cooked and cooled chicken breasts in a ziplock bag and store them in the freezer for up to 2 months. 

Reheating: Microwave the chicken for 20 to 30 seconds or reheat it in a warm skillet over medium heat.

Frequently asked questions 

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Originally published January 2023, updated and republished April 2024