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cast iron skillet chicken breast marinated

Cast-Iron Chicken Breast

How to cook chicken breast in a cast-iron skillet, an easy recipe for juicy, tender and healthy chicken breast.
Course Chicken Breast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 341kcal
Author Adina


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


  • Wash and zest the lemon. Juice it, but start only with half the juice when making the marinade.
  • Make the marinade: Mix 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.
  • Marinate chicken: Place the chicken in a shallow dish and pour the marinade over. Turn the chicken a few times in the container 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 it out of the fridge at least 30 minutes prior to cooking to make sure that the meat reaches room temperature.
  • Cook: 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 of 20 to 25 minutes, turning several times in between but not disturbing the chicken for the first 6-7 minutes or so. 
  • 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.
  • 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.
    You could start checking shortly before the first 20 minutes have ended to ensure 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 18 to 20 minutes.
    Or use a meat thermometer; the internal temperature should be between 73 – 82 degrees Celsius/165 – 180 degrees Fahrenheit.
  • Serve immediately with side dishes of your choice (most anything fits) or let cool and serve on a salad.



Serving: 1g | Calories: 341kcal | Carbohydrates: 7g | Protein: 38g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 239mg | Fiber: 1g | Sugar: 4g