Go Back
–+ servings
Chicken breasts searing in a cast iron skillet with a dollop of butter.
5 from 11 votes

Juicy Cast Iron Chicken Breast

This is by far our favorite cast iron chicken breast recipe, with delicious, savory flavors in every bite!
Prep Time15 minutes
Cook Time8 minutes
Additional Time5 minutes
Total Time28 minutes
Course: Main Dishes
Cuisine: American
Servings: 2
Calories: 358kcal
Author: Laura Ascher

Ingredients

  • 2 thinly sliced chicken breasts approximately 1/2 pound each
  • 1/2 teaspoon of both sea salt and dried minced garlic
  • 1/4 teaspoon of each ground pepper smoked paprika and dried mustard seed
  • 2 tablespoons of avocado oil plus a teaspoon for cooking
  • 1/2 tablespoon of butter optional

Instructions

  • Combine the spices in a small bowl or ramekin.
  • Stir in two tablespoons of avocado oil.
  • Brush the seasonings onto both sides of each chicken breast.
  • Heat a 10" cast iron skillet on medium heat, or just a little past medium with the remaining avocado oil.
  • Carefully place the chicken into the skillet to cook for 4-5 minutes.
  • Use tongs to flip and cook for an additional 4-5 minutes or until the internal temperature of the chicken registers 165°F with an instant thermometer.
  • I like to add butter to the tops of the chicken breast after flipping them, but it's not necessary.
  • Once the chicken is cooked through, remove them to a plate or cooling rack to rest for 5 minutes before serving.

Notes

  • Use a well-seasoned cast iron skillet to prevent the meat from sticking.
  • Use thin sliced breasts or pound thin with a meat mallet.
  • If you double the recipe, scrape up the bits from the skillet to prevent burning before adding the next pieces of chicken.
  • Use cooking oil with a high smoke point.
  • For best results, look for local, organic chicken.
  • Store leftover chicken in an airtight container in the fridge for up to 4 days.