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cast iron skillet chicken breast marinated
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How to cook chicken breast in a cast-iron skillet, an easy recipe for juicy, tender and healthy chicken breast.

 

PERFECT IRON SKILLET CHICKEN

 

skillet chicken with lemon

 

This recipe for cast-iron chicken breast is an easy and quick one, low-fat, healthy and utterly delicious. We love chicken around here and I cook it often, so, over the years, I came up with lots of different ways of cooking chicken.

This recipe for iron skillet chicken is probably the most common way of cooking chicken breast in our house.

Basic Skillet Chicken Breasts

 

CAN YOU COOK CHICKEN IN A CAST-IRON SKILLET?

  • Of course, a cast-iron skillet, Cast-Iron Chicken Breast is one of the best pans for cooking chicken. It helps the chicken breast get nicely brown on the outside while remaining really juicy and delicious on the inside.
  • A cast-iron skillet is inexpensive, and if you care for it properly it will last you a lifetime. I am still using a cast-iron Dutch pan I “inherited” from my husband’s grandmother.
  • A well-seasoned iron skillet is also non-stick.
  • No other pan retains the heat as well as a cast-iron skillet, making it perfect for many cooking methods like searing, stewing or frying. And you could even use it for baking.
  • A cast-iron skillet is easy to care for. Just make sure you only wash it with hot water – NO detergents allowed! Dry it very thoroughly and oil it lightly all over before you put it away.
  • To make sure that the skillet is completely dry, I place it on the stovetop on low heat or in the oven until it is completely dry.
  • Let it cool slightly so that you don’t burn your hands, but oil it while it is still warm.

 

chicken breast cooked skillet

 

HOW TO COOK CHICKEN BREAST IN CAST-IRON SKILLET?

Ingredients:

  • The list of ingredients is short: one lemon, some fresh parsley, a little honey, a little olive oil, salt, pepper, and the chicken
  • I go for lemon and a few herbs in this recipe, but you could add more spices or completely other spices if you wish.
  • Freshly grated garlic or garlic powder are also great, I often add garlic to the marinade.
  • The way you prepare the marinade is really up to you, I change it according to what I have, according to my mood or to fit the side dishes I intend to prepare.

Lemon marinade:

  • As mentioned above the marinade is simple, this particular recipe is more about the cooking method than the marinade.
  • However, this simple and cheap marinade is delicious, I marinate the chicken this way most of the times, it requires no special ingredients or spices and I always have lemons and parsley in the house.
  • You could cook the chicken breast without marinating it first, however, experience has thought me, that in this case, a little marinating goes a long way.
  • Chicken breast that has been marinated is always more tender and has more flavor than chicken breast that has not been marinated at all. Even if you only have half an hour’s time for marinating the chicken, I still think it’s worth it.
  • If you prepare the dish in advance make sure to take the chicken breasts out of the fridge at least half an hour before cooking it in order to allow it to get at room temperature.
  • If you only marinate it for half an hour leave the dish with the chicken covered with plastic foil on the counter.
  • If the chicken is too cold, the inside will need a longer cooking time, which will cause the chicken to be drier on the outside and the thinner parts.

 

how to marinate chicken breast

 

How do you keep chicken from sticking to cast-iron?

  • Make sure that your cast-iron pan is well seasoned, I think that is the most important thing.
  • As mentioned above, the chicken has to have room temperature, otherwise, the pan will lose heat too quickly.
  • Heat the iron skillet on medium-high heat very well before adding the oil and the chicken breast.
  • You will not need a lot of oil, the skillet should be only lightly oiled.
  • Make sure that not too much of the marinade is clinging to the chicken breast. Shake the pieces gently to remove the excess before cooking.
  • Turn the heat down to medium once you add the chicken.
  • Don’t try to flip the chicken too soon, the chicken breasts will need about 6-7 minutes on the first side, then they will release naturally from the pan. If you try to move them too soon, they will stick to the skillet.
  • After this initial time, you can start moving the chicken more often in the iron skillet. You should turn it several times while it cooks, to avoid it’s getting too dark on one side.
  • If you notice that the chicken breast gets too dark too soon, lower the heat and move the chicken more around in the skillet,  not only turning it but changing the position of the chicken pieces as well. The reason for that is that the skillet might get hotter on some parts than on others. That depends on the burner of your stove top most of the time.

 

 

chicken breast in the pan

 

Cooking times for cast-iron chicken

  • You will need skinless, boneless, chicken breasts to make this recipe, one piece of chicken weighing about 200 g/ 7 oz and having the normal, rather thicker in the middle chicken breast form.
  • This size of the chicken requires about 20 to 25 minutes of cooking time, on medium heat, while turning the meat a few times in between.
  • After about 20 minutes start checking if the chicken is cooked through.
  • Pierce the chicken breast at its thickest spot with a skewer, the juices should run clear. I prefer to use a kitchen thermometer, Cast-Iron Chicken Breast, it is more accurate and ensures that I do not overcook the meat.
  • The internal temperature of the chicken should be between 73 – 82 degrees Celsius/165 – 180 degrees Fahrenheit. Smaller chicken breast pieces weighing about 120-150 g/ 4.2 – 5.3 oz should be ready in about 18 to 20 minutes.

 

simple chicken breast

 

HOW TO SERVE SKILLET CHICKEN BREAST?

  • This chicken recipe serves two, but it can be very easily scaled for more servings.
  • I love to serve the chicken with spinach in bechamel sauce, with any kind of mashed potatoes, with a garlic herb baguette or with cornmeal baked potatoes, for instance.
  • However, the sky is the limit, you could serve the skinless chicken in a cast-iron skillet with just about anything.
  • You can also slice it and add it to salads, you can make sandwiches or fill some burritos or tortillas.
  • And if you are looking for more inspiration when cooking chicken breasts, have a look at this post from Healthy Kitchen 101: Oven Baked Chicken Breasts.

 

Cast-Iron Chicken Breast

Cast-Iron Chicken Breast

Yield: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

How to cook chicken breast in a cast-iron skillet, an easy recipe for juicy, tender and healthy chicken breast.

Ingredients

  • 2 chicken breast, about 200 g/ 7 oz each
  • 1 organic lemon
  • small handful of parsley
  • 1 teaspoon honey
  • 2 tablespoon olive oil, divided
  • fine sea salt and pepper

Instructions

  1. Wash and zest the lemon. Juice it, but start only with half the juice when making the marinade.
  2. Mix together the lemon zest, lemon juice, parsley leaves, honey and 1 tablespoon olive oil in a small blender. Process until you have a smooth paste. Add salt and pepper to taste and more lemon juice or honey according to your liking.
  3. Place the chicken in a shallow dish and pour the marinade over. Turn the chicken a few times in the dish to coat all over. Cover with plastic foil and leave to marinate in the fridge for a few hours or overnight. If you marinate it for a shorter time, like 30 minutes, leave it on the counter, if not take out of the fridge at least 30 minutes prior to cooking to make sure that the meat reaches room temperature.
  4. Heat a cast-iron skillet very well. Heat the remaining oil, add the chicken, turn the heat to medium-low and cook for a total time of 20 to 25 minutes, turning several times in between, but not disturbing the chicken for the first 6-7 minutes or so. 
  5. After the initial 6-7 minutes, if you notice that the chicken breast gets too dark too soon, lower the heat and move the chicken around in the skillet.
  6. Check if the chicken breasts are cooked through by inserting a skewer in the thickest part of the chicken breast, the juices should run clear.
  7. You could start checking shortly before the first 20 minutes have come to an end, to make sure that you don't overcook the chicken, especially if the chicken pieces weigh a bit less than 200 g/ 7 oz. Smaller chicken breast pieces weighing about 120-150 g/ 4.2 – 5.3 oz should be ready in about 18 to 20 minutes.
  8. Or use a kitchen thermometer, the internal temperature of the chicken should be between 73 – 82 degrees Celsius/165 – 180 degrees Fahrenheit.
  9. Serve immediately with side dishes of your choice (most anything fits) or let cool and serve on a salad.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 239mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 38g
Nutrition information isn’t always accurate.

 

 

 

 

 

15 comments
1

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15 comments

KR 09/02/2017 - 15:05

Lemon is very good idea. Thank you for inspiration.

Reply
[email protected]'s Recipes 09/02/2017 - 18:39

Simple, healthy and delicious…my kind of dinner, Adina. Those baked chicken thighs look very good too.

Reply
Chris Scheuer 10/02/2017 - 03:04

Yum! Sounds wonderful. I love how golden brown the chicken looks but also how moist and tender it looks inside!

Reply
Anu - My Ginger Garlic Kitchen 10/02/2017 - 12:44

This looks and sounds absolutely delicious, Adina. Love how healthy, delicious and tender this is. Wish you a lovely weekend. 🙂

Reply
Monica 10/02/2017 - 14:39

I love lemon chicken and yours is beautifully caramelized and looks delicious. My son is a big fan of white meat so we cook it a lot. It’s always nice to find a way to make it juicy and flavorful.

Reply
GiGi Eats 14/02/2017 - 02:37

MMMMM chickkkeeennnn! 🙂

Reply
mjskitchen 15/02/2017 - 04:24

I love lemon and chicken and when it’s as easy as this to throw together, I love it even more. What a simple and delightful weekday dish! Thanks!

Reply
Kim | Low Carb Maven 16/02/2017 - 17:30

We eat chicken breast a lot at my house, Adina, utilizing our pan for ease and speed. I love the ease and simplicity of this recipe and your photos are just beautiful. Pinned!

Reply
Paul P. 18/09/2018 - 17:11

Very good skillet chicken breast recipe! Thank you Adina!

Reply
Adina 18/09/2018 - 17:18

Thank you, Paul.

Reply
Marry Sur 12/10/2018 - 23:56

Not the clearest inscrtuctions I got a bit lot half way through when you say just add oil and honey as much as you like I would’ve like a bit more explanation.

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Adina 13/10/2018 - 08:19

Read the instructions to the end, Marry. There is no talk about adding as much oil as you want to the marinade, just one tablespoon. Then one teaspoon honey and the juice of half a lemon. That is the basic marinade and that’s how the recipe describes it. You can change it from here, but only if you wish, tastes are different, some might like the marinade sweeter, some might like it tangier. The best sollution is to taste the marinade, of course before adding the raw chicken to it, and trust your own tongue, see how you like it best. As for salt and pepper, I rarely dare tell people how much salt they should add to a dish, the taste is so different there.

Reply
Carly 30/03/2019 - 00:16

Chicken only needs to be cooked to 165 degrees, not 180 as stated. I at 180 it’s dry and disgusting.

Reply
Adina 30/03/2019 - 08:55

So apparently, US and Europe see things differently. These are the German guidelines, but you can follow whichever you prefer and it is actually quite enough to check the chicken by piercing it with a skewer and seeing if the juices run clear. Chicken breasts cooked following this particular recipe are tender and delicious! Using a work like disgusting without even trying the recipe is completely inappropriate.

Reply
Sun 13/11/2019 - 19:57

Thank you for sharing the idea of these healthy and delicious recipes
Thank you Adina!.

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