Learn how to make the best Chicken Breast in a cast iron skillet. First, seared on the stove top for crispy outside, then finished in the oven for juicy and tender meat inside.
This is my favorite way to cook skinless boneless chicken breast! First, sear it in a cast iron skillet on the stove top to create delicious crispy layer, then transfer it to the oven to keep the meat juicy and tender inside.
This technique never failed me and always resulted in delicious chicken that can be served as is or added to other recipes, like Chicken Cobb Salad and Chicken Avocado Wrap.
Why cook chicken in cast iron skillet?
- Cast iron skillet is one of the best pans to brown the meat. Thanks to it’s ability to retain heat, it easily creates that mouthwatering crispy layer that everyone loves.
- It is oven safe, so you can easily start cooking on the stove top and then transfer the whole dish to the oven.
- Cast iron skillets are inexpensive and will last you a lifetime.
How to make it
To start, pat dry skinless boneless chicken breasts and generously season with salt and pepper on both sides.
Preheat oven to 350°F.
Preheat a cast iron skillet over medium heat and add 1 tbsp olive oil.
When the oil is hot, place the meat in the skillet and let it cook undisturbed for 5-7 minutes or until it gets a deep golden/brown crust. Then flip and cook for another 5 minutes.
Transfer the skillet to the oven and bake at 350°F for 10-15 minutes or until the internal temperature in the thickest part reaches at 165°F.
When done, take it out of the oven, transfer the meat to a plate, cover with foil, and let it sit for about 10 minutes. Then serve.
Tips for best results
- Make it crispy. One of the most important steps here is to pat dry the meat before searing. That will help to get a perfect crisp on the outside. Also, when it sears, don’t touch it until ready to flip.
- Cooking time. Cooking time on the skillet and in the oven depends on the size of the chicken breasts. The larger pieces will take more time to sear and bake to reach the safe temperature.
- Let it rest. After the meat is cooked and reached the right temperature, let it sit on the counter for about 10 minutes. This extra time it crucial for the meat to rest and evenly distribute the juices.
- Even cooking. To make sure that the chicken is evenly cooked, take it out of the refrigerator 20 minutes before cooking. This way it will have enough time to get to the room temperature and cook more evenly.
Frequently Asked Questions
Lightly oil the preheated skillet. When the oil is sizzling, add the chicken breasts and let them cook without moving them. Once they get the crust, they will easily come off the pan.
You will need to use a food thermometer. Insert it in the center of the meatiest part, the temperature should read at least 165°F (I prefer it to be 175°F).
Yes! You can easily use the same technique for other cuts, like chicken drumsticks, bone-in skin-on chicken thighs, bone-in skin-on chicken breast. You just will need to adjust the cooking and baking time to make sure that the internal temperature of the meat reached 165°F.
After it’s completely cooled off, you can transfer it to an air-tight container and refrigerate for 3-4 days.
Here are a few ways I love serving the seared chicken breasts:
– Serve it with vegetables: Roasted Potatoes and Broccoli, Mediterranean Vegetables, Honey Roasted Carrots and Parsnips, Green Beans Amandine, Crispy Smashed Potatoes.
– Serve it with side dishes: Pea and Asparagus Risotto, Instant Pot Mashed Potatoes, Cheesy Mashed Potatoes.
– Serve it with salads: Orzo Salad with Feta, Farro Salad with Feta, Quinoa Sweet Potato Salad.
More Dinner Ideas:
- Dutch Oven Pot Roast
- Chili Soup Recipe
- Dutch Oven Whole Chicken
- Mozzarella Stuffed Chicken Breast
- Creamy Vegetable Pasta
- Pork Milanese
- Cast Iron Chicken Thighs
- BBQ Boneless Chicken Thighs
- Vegetables Teriyaki
- Oven Baked Chicken Legs with Potatoes
Cast Iron Chicken Breast
Ingredients
- 3 boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt, pepper to taste
Instructions
- Pat dry skinless boneless chicken breasts and generously season with salt and pepper on both sides.
- Preheat oven to 350°F.
- Preheat a cast iron skillet over medium and add 1 tbsp olive oil.
- When the oil is hot, place the meat in the skillet and let it cook undisturbed for 5-7 minutes or until it gets a deep golden/brown crust. Then flip and cook for another 5 minutes.
- Transfer the skillet to the oven and bake at 350F for 10-15 minutes or until the internal temperature in the thickest part reaches at 165°F.
- Take it out of the oven, transfer the meat to a plate, cover with foil, and let it sit for about 10 minutes. Then serve.
Notes
- Make it crispy. One of the most important steps here is to pat dry the meat before searing. That will help to get a perfect crisp on the outside. Also, when it sears, don’t touch it until ready to flip.
- Cooking time. Cooking time on the skillet and in the oven depends on the size of the chicken breasts. The larger pieces will take more time to sear and bake to reach the safe temperature.
- Let it rest. After the meat is cooked and reached the right temperature, let it sit on the counter for about 10 minutes. This extra time it crucial for the meat to rest and evenly distribute the juices.
- Even cooking. To make sure that the chicken is evenly cooked, take it out of the refrigerator 20 minutes before cooking. This way it will have enough time to get to the room temperature and cook more evenly.
I love my chicken with a little crisp and the crispiness combined with the juiciness of the chicken in this recipe looks incredibly tasty.
This chicken turned out delicious! I love cooking with my cast iron skillet! Will definitely make this recipe again!
I made a half dozen chicken breasts with your recipe. Some was for dinner and the rest I made into chicken salad. I loved that the chicken was so juicy and flavorful. And the recipe is so easy to make.
This was such an easy and fast way to cook chicken! The chicken was crispy on the outside and moist on the inside.
So simple and yet delicious! Love cooking in the cast iron. This recipe is a great staple!
I truly love cooking in cast iron, the heat retention and the flavor that comes through is terrific! You cannot go wrong with this recipe.
Cooking in cast iron is the best. This chicken looks like it is cooked to perfection. Perfect for dinner any night of the week.