Cast Iron Chicken Breast

Sliced chicken meat in the cast iron skillet.

5 from 7 votes

Learn how to make the best Chicken Breast in a cast iron skillet. First, seared on the stove top for crispy outside, it's finished in the oven for the juicy and tender meat inside.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, lunch

Cuisine: American

Servings: people

Calories: 170kcal

Author: Veronika's Kitchen

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.

Nutrition