Cast Iron Skillet Chicken Breasts
This easy cast iron skillet chicken breast recipe makes tender, juicy chicken every time. It’s a simple stovetop method that works perfectly for meal prep, salads, or quick weeknight dinners. Once you learn how to cook chicken breasts in a cast iron skillet, it becomes one of those go-to basics that always turns out right.
Servings: 4 servings
Calories: 180kcal
Ingredients
- 2 boneless, skinless chicken breasts cut lengthwise to make 4 pieces total
- 2 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
- Poultry seasoning to taste
- ½ cup water
Instructions
- Trim chicken breasts to remove any fat or connective tissue and discard. Slice each breast in half lengthwise to create thinner, even pieces that cook evenly and stay juicy.
- Season both sides with salt, pepper, and poultry seasoning. Generous seasoning helps lock in flavor during searing.
- Heat a cast iron skillet over medium-high heat and add the vegetable oil. Once the oil shimmers and is hot, place the chicken breasts in the skillet. I like to use tongs for this.
- Cook for 2–3 minutes per side until golden brown. Reduce heat to medium. Carefully pour in ½ cup of water. Note that warm or hot water helps minimize splattering — then cover the skillet with a lid.
- Continue cooking/steaming for about 5 minutes, or until the internal temperature reaches 165°F and the chicken is fully cooked.
- Remove from heat and let the chicken rest for 5 minutes before slicing. Resting helps the juices redistribute, keeping the chicken moist. Serve immediately, or cool and refrigerate in an airtight container for up to 3 days.
Nutrition
Serving: 1piece | Calories: 180kcal