Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cast Iron Skillet Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cast Iron Skillet Chicken Breast recipe delivers juicy, flavorful chicken cooked to perfection using a simple mix of spices and a foolproof cooking technique. Pounding the chicken to an even thickness ensures quick, uniform cooking, while finishing with butter and lemon zest creates a rich, aromatic finish that enhances the natural flavors. Perfect for a quick weeknight dinner or meal prep, this method keeps the chicken tender and moist without the need for complicated ingredients or equipment.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 ½ lbs. Chicken breast
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried dill (or other dried herb of your choice)
  • Kosher salt (to taste)
  • Fresh cracked pepper (to taste)

Cooking Fat and Finish

  • 2 teaspoons olive oil
  • 2 Tablespoons unsalted butter
  • Zest of 1 lemon (optional)

Instructions

  1. Prepare the Chicken: Place the chicken breasts between two sheets of parchment or plastic wrap. Using a meat mallet or heavy rolling pin, pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tender results.
  2. Mix the Seasoning: In a small bowl, whisk together garlic powder, onion powder, smoked paprika, and dried dill to create the seasoning blend.
  3. Oil and Season the Chicken: Pat the pounded chicken dry with paper towels. Rub both sides with olive oil. Season one side with kosher salt, fresh cracked pepper, and half of the seasoning mix, ensuring even coverage. Flip and season the other side with the remaining salt, pepper, and seasoning mix.
  4. Heat the Skillet and Brown the Chicken: Preheat a large cast iron skillet over medium-high heat. Place the chicken smooth side down and cook for 4-5 minutes until well browned and seared. This creates a flavorful crust.
  5. Cook Through and Add Butter: Flip the chicken, reduce heat to medium-low, and cover the pan. Let the chicken cook for 3 minutes covered to gently steam and continue cooking. Then uncover, add unsalted butter to the skillet and let it melt.
  6. Finish with Lemon Butter Basting: When the butter starts to foam, add lemon zest if using. Tilt the pan and use a spoon to baste the chicken with the melted butter repeatedly. Continue cooking for an additional 2-4 minutes, or until the internal temperature of the chicken reaches 160-165°F for safe doneness.
  7. Rest and Serve: Remove the chicken from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes to allow juices to redistribute. Slice and serve drizzled with the leftover lemon butter from the pan.

Notes

  • Using kosher salt and fresh cracked pepper allows you to control seasoning amounts and see the coverage clearly.
  • Dry patted chicken ensures better browning and sear.
  • Replacing dried dill with your favorite dried herb like thyme, oregano, or rosemary will give different flavor profiles.
  • Resting the chicken before slicing helps retain juices for moist results.
  • The lemon zest is optional but adds a bright, fresh flavor that complements the butter.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/cast-iron-skillet-chicken-breast-recipe/