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. For extra flavor, I top this chicken with a easy charred scallion butter.
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 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 then chicken and cook for 5 more minutes. Finally, flip the chicken every few minutes to prevent browning but allowing the chicken to finish cooking.
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
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 in advance 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.
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!
Cast Iron Chicken
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.
Jeff the Chef
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!