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Sliced cast iron chicken breast.

Cast Iron Skillet Chicken Breast with Garlic Herb Butter (30 Minute)

This cast iron skillet chicken is super easy to make, perfectly seasoned, tender, and juicy, and goes perfectly with any side dish!
5 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 334 kcal

Ingredients
 
 

  • 4 Boneless chicken breast
  • 3 tablespoon Canola oil or vegetable oil, or avocado oil
  • 1 tablespoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • Kosher salt and black pepper add to taste
  • ¼ teaspoon Cayenne pepper
  • ½ teaspoon Dried oregano
  • ½ teaspoon Dried thyme

Garlic herb butter

  • 4 tablespoon 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.
  • Dry the chicken with paper towels before you rub it with the spices. This ensures you have perfect crispy skin on the outside and tender meat on the inside.
  • Use a well-seasoned cast iron skillet! It ensures that your chicken won't stick!
  • Rest before slicing. Allow the cooked chicken to rest for a few minutes before slicing into it - this helps retain its juices and ensures tenderness.
  • Don't overcrowd the pan! Cook the chicken in batches if necessary to avoid overcrowding, which can lead to steaming instead of searing.
  • Season generously. Coat the chicken with a a generous amount of the seasoning for a lot of delicious flavor.
  • 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.

Nutrition

Calories: 334kcalCarbohydrates: 3gProtein: 25gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 102mgSodium: 514mgPotassium: 483mgFiber: 1gSugar: 0.2gVitamin A: 520IUVitamin C: 6mgCalcium: 25mgIron: 1mg
Keyword Cast Iron Chicken Breast, Cast Iron Skillet Chicken Breast
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