Cast Iron Skillet Chicken

5 from 6 votes

This Cast Iron Skillet Chicken delivers a deep golden crust and juicy center using a simple, reliable method. Made with pantry spices and ready in under 30 minutes, it finishes in the oven for even cooking and gets a quick butter baste for extra flavor.

Prep Time10

Cook Time15

Resting time5

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 161kcal

Author: Ned Adams

Ingredients

2-4 boneless skinless chicken breasts
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried italian seasoning
2 tablespoon avocado oil or olive oil if keeping heat moderate
1 tablespoon butter
½ lemon

Instructions

Pat the chicken dry and trim any loose pieces. If the breasts are very thick, lightly pound to even thickness for more consistent cooking.
Mix salt, pepper, garlic powder, smoked paprika, onion powder, and rosemary. Coat the chicken on all sides.
Place your cast iron over medium to medium‑high heat for 3–5 minutes until hot. Add the oil and swirl to coat.
Lay the chicken breasts flat in the skillet. Do not move them.
Sear for 5–6 minutes until the underside releases naturally and has a deep golden crust.
Flip the chicken and cook another 5–6 minutes.
Finish in a 350°F oven covered for 5–8 minutes.
Target internal temp: 160°F, rising to 165°F while resting.
Turn off the heat. Add butter to the skillet and let it melt. Spoon the melted butter over the chicken 6–8 times.
Squeeze the lemon over the top.
Let the chicken rest 5–10 minutes before slicing.

Notes

Pat the chicken dry before seasoning for a better sear.
Do not move the chicken until it naturally releases from the pan.
Pull the chicken at 160°F and let carryover cooking finish it.
Spoon melted butter over the chicken at the end for extra flavor.

Nutrition