Cast Iron Skillet Chicken Breast

A cast iron skillet with sliced bone-in skin-on chicken breast.

5 from 1 vote

Cast Iron Skillet Chicken Breast

Cast Iron Skillet Chicken Breast is my go-to method for perfectly cooked chicken every time! Seared on the stovetop and then transferred to the oven to finish cooking through, it's crispy on the outside, tender and juicy on the inside! Slice it to eat as a main course, or use it in any recipe that calls for cooked chicken.

Prep Time5

Cook Time50

Total Time55

Course: Dinner

Cuisine: American

Servings:

Calories: 102kcal

Author: Meryl Downing

Equipment

cast iron skillet

Ingredients

1 chicken breast skin-on, bone-in (1 large breast or 2 small)
1 Tablespoon olive oil
½ teaspoon kosher salt
10 grinds fresh black pepper

Instructions

Preheat the oven to 400°. Preheat a cast iron skillet on the stovetop over medium high heat and add olive oil. Season the chicken on all sides with salt and pepper. Sear the chicken breast, skin side down, in the hot oil, about 4 to 5 minutes.
Flip with tongs and sear the other side, about 4 to 5 minutes. If the chicken starts to burn at any time, lower the heat. You can use tongs to hold the chicken up to sear the side of it.
Transfer the skillet to the oven to finish cooking through. This can take anywhere from 20 to 40 minutes depending on the thickness of your chicken breast.
Use a thermometer to check your chicken in the thickest part of the breast, it should be 165°F when done.
Let the chicken rest for 10 minutes before cutting off the bone and slicing. Make sure to pull all the chicken from the bone, some won't be able to be neatly sliced.

Notes

Oven time will vary depending on the thickness of your chicken. If you are cooking very thin pieces, check it after 15 minutes. For thicker pieces it can take as long as 40 minutes. Any cut of chicken can be used with this method, breasts or thighs.
This recipe can be made with any amount of chicken that will fit in an even layer in a cast iron skillet. You can also use boneless skinless chicken breast or chicken thighs.
If using tongs to flip your raw chicken as you sear it, use a clean pair when taking the cooked, ready to eat chicken from the oven to slice to avoid cross-contamination.
Find out How to Clean a Cast Iron Skillet!

Nutrition