This cast iron skillet chicken is super easy to make, perfectly seasoned golden brown chicken that is tender and juicy and goes perfectly with any side dish!
To make this recipe even better, it is topped with garlic herb butter that adds even more flavor!
This easy weeknight dinner will be ready in under 30 minutes! This chicken literally goes with everything!
It is perfect to add to salads for extra protein, perfect for meal prep, or even you can shred and add to a stew or soup!
I love adding this chicken to our favorite greek pasta salad, and serving it next to our air fryer potato wedges, smoked mac and cheese, and air fryer home fries!
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What is cast iron chicken?
Cast iron chicken is a tender and delicious chicken that is cooked in a cast iron skillet. Cast iron chicken has a tasty golden brown crust on the exterior and is super moist and tender on the inside.
Making chicken in a cast iron pan conducts the heat very well which makes browning the exterior very easy. My best tip is to keep your cast iron pan clean, well-seasoned, and oiled.
Why this recipe works
- Flavor- This chicken is flavorful, juicy, tender, and absolutely delicious!
- Affortable- This chicken dish is inexpensive to make and uses simple ingredients!
- Serve with any side dish- You can serve this chicken over a bed of pasta, mashed potatoes, or white rice for a balanced meal.
- One pan recipe- This whole recipe comes together in just one pan! Which is awesome and takes minimal equipment.
- Time- This whole recipe comes together in 30 minutes from start to finish!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Chicken- use either chicken thighs or chicken breast for this recipe. we used chicken breast for this recipe, feel free to use whatever chicken part that you like most. We used boneless chicken breasts.
Olive oil- use extra virgin olive oil for the best flavor. If you don't want to use olive oil, you can use avocado oil, canola oil, or vegetable oil!
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- for flavor. Adjust the black pepper to your personal liking.
Paprika– use your favorite brand of paprika.
Dried herbs- you will need dried oregano, and dried thyme, for this recipe. Feel free to use your favorite brands of dried herbs. You can also use an Italian herb mix instead.
Onion powder- use your favorite brand of onion powder. You will need 1 teaspoon for this recipe.
Garlic powder- use your favorite brand of garlic powder. You will need 1 teaspoon for this recipe.
Cayenne pepper- you can add as much cayenne pepper as you personally like to the spice mix.
Garlic herb butter
Butter- use unsalted butter for this. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this delicious dish.
Garlic- freshly minced garlic will give you the best flavor for any dish. I highly recommend not using frozen minced garlic.
Fresh herbs- use the fresh herbs that you have available in your kitchen. I used fresh parsley.
Lemon zest- it is well known that lemon goes perfectly with chicken. The lemon zest adds a delicious flavor and aroma.
Instructions
Make the garlic herb butter by adding the softened butter, chopped herbs, minced garlic, kosher salt, and lemon zest into a small bowl and mix well until well combined. Set aside while you make the chicken.
Into a small mixing bowl, add the paprika, salt, black pepper, garlic powder, onion powder, dried oregano, and dried thyme, and mix well.
Pat dry the chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole. Season them on both sides with kosher salt and black pepper.
Season both sides of the chicken breasts with the spice mixture we made.
Heat a cast iron skillet over medium-high heat with 3 tablespoon of oil. Place the chicken onto the hot oiled pan, and cook for 10-12 minutes.
Check the chicken after 7-8 minutes to make sure it's not burning. If it is getting too brown, lower the heat.
Carefully flip the chicken and cook it for another 10-12 minutes or until the internal temperature reaches 165f.
Top each chicken breast with about 1 tablespoon of garlic herb butter. Serve and enjoy!
Expert Tips
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Use a well-seasoned cast iron skillet! It ensures that your chicken won't stick!
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevent your chicken from drying out. The chicken is safe to eat when it reaches 165f.
- Make sure you preheat your cast iron skillet with oil before you add the chicken. This will ensure that your chicken won't stick to the pan and will allow a crust to form on the exterior of the chicken.
- Do not disturb the chicken! Let the chicken cook for at least 5 minutes without flipping it so it will have time to properly form a crust.
- Finish baking the chicken in the oven for an additional few minutes if your chicken is very thick. Sear the chicken on each side for 5-7 on each side, and then bake it at 420f for 10-15 or until the internal temperature is 165f.
Faq's
This chicken dish will last in an airtight container in the fridge for up to 3 days.
Yep! This chicken dish is indeed keto. For a whole keto meal, serve this chicken with cauliflower rice or vegetables.
You can serve this dish with mashed potatoes, freshly made pasta, cauliflower rice, roasted vegetables, rice, etc.
Make sure that your skillet is cleaned and seasoned, and make sure that your cast iron skillet is well-oiled. Also, reheat the pan before adding the chicken.
Storing
If you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
Reheating
Reheat them in the microwave or in the toaster oven (or regular oven) until it is warm. Don't overheat to not dry the chicken.
Freezing
I do not recommend freezing this chicken. It has the best texture and juiciness while being made fresh. It is okay to reheat it a day, or two later, but the freezer might ruin the texture of this chicken and will dry it out.
Substitutions
Chicken- you can swap the boneless chicken breasts with skinless chicken thighs or swap them with chicken tenderloins.
Dairy-free- to make this dish dairy free, simply either skip the garlic herb butter or use vegan butter instead.
Variations
Spicy- you can make this dish spicy by adding a pinch or two of cayenne pepper or adding more chili flakes. Add it to your personal liking.
Dried herbs- you can use your favorite mix of dried herbs for this chicken!
Paprika- you can swap the paprika with smoked paprika.
Serving Tips
- Side dish- This chicken is perfect next to many side dishes like dairy free mashed potatoes, cooked rice, air fryer home fries, smashed fingerling potatoes, roasted cauliflower with tahini, cabbage steaks, or green beans and potatoes!
- Dip- Dip your chicken in your favorite sauce like boom boom sauce, tzatziki sauce, yogurt dill sauce, ranch dressing, honey mustard, etc.
Equipment
More chicken recipes
Air fryer chicken tenders- These air fryer chicken tenders are crispy, tender, juicy, and loaded with delicious flavor. They take under 30 minutes to make and are super easy to throw together for a quick lunch or dinner.
Honey butter chicken- This honey butter chicken is crispy, sweet, juicy, and tender, and comes together in 30 minutes!
Marry me chicken- This marry me chicken is the perfect chicken dinner that is herby, creamy, tender, juicy, and goes perfectly with pasta or rice!
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📖 Recipe
Cast Iron Skillet Chicken Breast with Garlic Herb Butter
Ingredients
- 4 Boneless chicken breast
- 3 tablespoon Olive oil or canola oil, vegetable oil, or avocado oil
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- Kosher salt and black pepper add to taste
- pinch Cayenne pepper
- ½ teaspoon Dried oregano
- ½ teaspoon Dried thyme
Garlic herb butter
- 50 g Butter softened
- ½ teaspoon Kosher salt
- 1 teaspoon Lemon zest
- 1 tablespoon Parsley or any fresh herbs you have
- 4 cloves Garlic
Instructions
- Make the garlic herb butter by adding the softened butter, chopped herbs, minced garlic, kosher salt, and lemon zest into a small bowl and mix well until well combined. Set aside while you make the chicken.
- Into a small mixing bowl, add the paprika, salt, black pepper, garlic powder, onion powder, dried oregano, and dried thyme, and mix well.
- Pat dry the chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole. Season them on both sides with kosher salt and black pepper.
- Season both sides of the chicken breasts with the spice mixture we made.
- Heat a cast iron skillet over medium-high heat with 3 tablespoon of oil. Place the chicken onto the hot oiled pan, and cook for 10-12 minutes.
- Check the chicken after 7-8 minutes to make sure it's not burning. If it is getting too brown, lower the heat.
- Carefully flip the chicken and cook it for another 10-12 minutes or until the internal temperature reaches 165f.
- Top each chicken breast with about 1 tablespoon of garlic herb butter. Serve and enjoy!
Notes
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Use a well-seasoned cast iron skillet! It ensures that your chicken won't stick!
- Make sure you preheat your cast iron skillet with oil before you add the chicken. This will ensure that your chicken won't stick to the pan and will allow a crust to form on the exterior of the chicken.
- Do not disturb the chicken! Let the chicken cook for at least 5 minutes without flipping it so it will have time to properly form a crust.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevents your chicken from drying out.
Camille Forgacs
I made this last night for dinner. What a hit. Full of great flavors. My husband loved all the flavors. I also feel this would work very well with pork.
Thank you for a wonderful recipe.