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CC's Table » Recipes » Dinners

Cast Iron Chicken

Published: Feb 17, 2023 · Modified: Feb 26, 2024 by Caitlin Charlton · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases at no cost to you. · 1 Comment

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Cast iron chicken is one of my favorite weeknight staples! Cooking chicken in a cast iron gets the outside crispy while locking in the juices inside. I top this chicken with an easy charred scallion butter for extra flavor.

sliced juicy cast iron chicken breasts
Jump to:
  • How do I cook chicken in a cast iron skillet?
  • What should I serve with this chicken?
  • How can I prepare cast iron chicken in advance?
  • Tips for perfectly juicy chicken breasts
  • 📖 Recipe
  • Comments

How do I cook chicken in a cast iron skillet?

Season the chicken all over with the spice blend. Heat a large cast iron skillet on medium heat. Once hot, add the oil and then the chicken right after. A hot pan and cold oil will help the chicken not stick. Sear the chicken for 10 minutes, without touching it. Then flip the chicken and cook for 5 more minutes. Finally, flip the chicken every few minutes to prevent browning but allow the chicken to finish cooking.

charring scallions in a cast iron skillet
searing chicken breasts in a cast iron skillet

What should I serve with this chicken?

This chicken would be delicious with:

  • Creamy Lemon Garlic Pasta
  • Shaved Brussels Sprouts Salad
  • Lemon and Garlic Smashed Potatoes
  • Cucumber and Elderflower Smash

Want to save this recipe to come back to it?

I'll email this recipe to you, so you can come back to it later!

How can I prepare cast iron chicken in advance?

The charred scallion butter can be made up to 5 days in advance and kept in the refrigerator in an airtight container. If making in advance, stir the salt and charred scallions with softened butter (instead of melted). Wrap the butter well in plastic wrap. When ready to use, melt in the microwave or on the stovetop.

The seasoning for the chicken can be mixed together up to 4 months in advance and stored in an airtight container in a cool, dry place.

If your chicken is done cooking far before the rest of the meal (think 15-20 or so minutes), you can slice the chicken after 5 minutes and place it on a baking sheet. When you are ready to serve, pop the chicken in a 425-degree oven for about 5 minutes, or until just warmed through. You'll be topping the chicken with hot butter, so don't worry too much about the temperature.

sliced chicken breasts with charred scallion butter on top

Tips for perfectly juicy chicken breasts

  • I recommend using a meat thermometer to check the chicken. I love this one! Insert the thermometer into the thickest part of the chicken. The chicken is fully cooked when it reaches 165 Fahrenheit (note that it will continue cooking as it rests!).
  • If you don't have a thermometer, know that the chicken is done cooking when the juices run clear and the center is no longer pink.
  •  Allow the chicken to rest for at least 5 minutes before serving or slicing otherwise all the juices will run out.
  • Don't press down on the chicken when cooking-- that can push out juices and dry it out.
  • Flip the chicken for the first time when you see the white cooked part rise up ¾ of the side.
  • If the chicken begins to burn, turn down the heat.

If you make this cast iron chicken I'd love to know what you think in the comments below!

📖 Recipe

cast iron chicken breasts

Cast Iron Chicken

Recipe for easy cast iron chicken breasts with charred scallion butter. This recipe will give you perfect cooked, juicy chicken!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
Author: Caitlin Charlton

Ingredients

Charred Scallion Butter

  • 4 green onion stems trimmed
  • 6 tablespoon unsalted butter melted (see note)
  • ¼ teaspoon Kosher salt

Cast Iron Chicken

  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon avocado oil

Instructions

Charred Scallion Butter

  • Heat a large pan on high heat. Once hot, add the green onions and cook until charred on the bottom. Rotate every minute or so until there are charred bits all over (the whole thing doesn't need to be charred), about 5 minutes total.
  • Roughly chop the green onions. Stir it into the melted butter along with the salt. Taste and adjust for seasoning as desired.

Cast Iron Chicken

  • In a small bowl, combine the salt, pepper, garlic powder, and cayenne.
  • Pat the chicken dry with a paper towel. If needed, pound the chicken with a meat pounder to make all the breasts even thickness (mine are about 1 ¼-1 ½ inches thick). Season the chicken breasts all over with the seasoning blend.
  • Heat a large cast iron skillet on medium heat. Once hot, add the oil and then the chicken in a single layer. Allow the chicken to cook for 12-15 minutes on one side without touching it. Once you see the white part of the chicken ¾ of the way up the side of the chicken, flip it. Cook for another 5 minutes, or until golden brown. Continue to flip every 2 minutes or so until fully cooked (when the juices run clear and it is no longer pink in the middle), about 20-25 minutes in total.
  • Allow the chicken to rest for 5 minutes. Pour over the hot melted charred scallion butter. Slice on a bias, if desired, and serve.

Notes

The butter can be made up to 5 days in advance and kept in the refrigerator in an airtight container. If making in advance, stir the salt and charred scallions with softened butter (instead of melted). Wrap the butter well in plastic wrap. When ready to use, melt in the microwave or on the stovetop.

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I'll email this recipe to you, so you can come back to it later!

Tried this recipe?Please consider leaving a review! It means the world to me!

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    5 from 1 vote (1 rating without comment)

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  1. Jeff the Chef says

    February 19, 2023 at 6:40 am

    Thanks for this recipe. I use a cast iron skillet as my everyday, go-to pan, so this is perfect for me. I always heat the pan, empty, for two minutes no matter what I'm going to cook in it ... twice that long if what I'm hoping to do is sear something. And once the pan's heated, I add the oil, just like you're suggesting, and never wait more than a second or two to add the food. And it always works well. Great recipe!

    Reply
Photo of Caitlin with brown hair smiling and cooking

Hi, I'm Caitlin! I'm an event planner turned professionally trained chef living by the beach! I'm excited to share with you recipes and tips for how I entertain with ease by prepping ahead.

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