Name: Cast Iron Chicken Breasts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 small chicken breasts; 1 tablespoon Italian seasoning; 1 teaspoon garlic salt; 1/4 teaspoon black pepper; 2 tablespoons avocado oil; 1/4 cup chicken broth; 3 tablespoons Salted butter

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Learn how to make cast iron chicken breasts with a savory herbed butter sauce. This easy dinner recipe is ready for the family in 20 minutes.

Herbed chicken breasts in a cast iron skillet

Chicken breasts are a kitchen staple that home cooks almost always have in their freezer. You can make chicken marsala, Olive Garden margherita chicken or Cheesecake Factory Chicken Romano, but when you want something ready in 20 minutes, try our Cast Iron Chicken Breasts.

The pan seared chicken breasts are well seasoned, then served with a herb butter sauce that will be delicious served over roasted potatoes or fresh green beans.

Is chicken good in cast iron?

Yes! Just like our cast iron pork chops, the seasoned cast iron skillet sears the chicken breasts perfectly, sealing in the juices and making them tender and juicy.

If you don’t have a cast iron skillet, you can get our favorite one, or a stainless steel heavy bottomed skillet is your next best to use.

Ingredients Needed

ingredients for cast iron chicken breasts on a table

This recipe was developed using boneless skinless chicken breasts, but chicken thighs are also delicious when cooked in a cast iron pan.
Black pepper, Italian seasoning, garlic salt and butter give the cast iron skillet chicken breasts flavor. Want different flavor? Use your favorite spice blend with oregano, paprika, thyme or even cajun seasoning or fresh herbs.
Avocado oil is a great oil to use for cast iron chicken because it has a high smoke point, meaning it can withstand the high heat needed for searing without breaking down. You can use extra virgin olive oil, but don’t heat it to over 400ºF.

✨ See the recipe card for full list of ingredients and amounts. ✨

How to Make Cast Iron Chicken Breasts

In a small bowl, mix together Italian seasoning, garlic powder, salt, and black pepper. Season both sides of the chicken breasts with the spice mixture.

4 uncooked seasoned chicken breasts on a plate

Heat avocado oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet and cook for 6-7 minutes on each side or until golden brown and cooked through. Test the internal temperature in the thickest part of the breast using an instead read meat thermometer. Temperature should be 165ºF. Remove the chicken from the skillet and set aside on a plate.

4 cooked chicken breasts in a cast iron skillet

Reduce the heat to medium and add chicken broth to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add butter to the skillet, stirring until the butter has melted and the sauce is well combined.
Return the chicken breasts to the skillet and spoon the sauce over the top. Sprinkle with fresh chopped parsley.

Overhead view of 4 chicken breasts in a cast iron skillet

Why is my chicken sticking to the cast iron?

If the chicken is sticking to the cast iron skillet, it may be that the pan is too hot. Cast iron holds heat well so you can typically keep the stove at a lower heat setting.

Another reason may be you’ve not used enough oil. The oil should lightly coat the bottom of the skillet.

Spooning garlic herb butter sauce over chicken breasts

Make it a meal.

This cast iron chicken breast recipe makes a quick main dish, but here’s a few of our favorite side dishes you can work on while cooking chicken breasts.

Try a spinach salad or a Greek lettuce salad for a low carb side.
Serve with pasta and a squeeze of lemon juice and fresh Parmesan cheese.
Red roasted potatoes or steamed broccoli.
Mac ‘n cheese with cottage cheese! Always a quick and easy option!

Overhead view of a piece of sliced chicken on a plate with asparagus

Storage Instructions

Pan seared chicken breasts should be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.

To freeze, allow them to cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

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