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You are here: Home / Recipes / Cast Iron Pan-Roasted Chicken Breasts

Main Dishes Recipes
Published: January 30, 2019 | Last Updated: October 18, 2019 | Author: Lois

Cast Iron Pan-Roasted Chicken Breasts

Let me help you turn boring chicken breasts into an amazing dinner option with this easy recipe for Cast Iron Pan-Roasted Chicken Breasts. This a delicious way to get the most tender chicken breasts ever! 

Cast Iron Pan-Roasted Chicken Breasts cooked to perfection for dinner.

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.

Ever since we purchased our new induction oven last summer, I love using my Cast Iron Pan for cooking almost everything! The other day I purchased bone-in chicken breasts to make for our dinner but I wasn’t entirely sure how I was going to prepare them. 

Cast Iron Pan-Roasted Chicken Breasts

I knew I needed the chicken cooked fast but I also wanted tender, juicy chicken breasts. So I pulled out my cast iron pan. If you don’t cook with cast iron, you are really missing out! The chicken breasts came out incredible and what’s even better, they were ready in under 30 minutes. 

My husband loved the chicken and used the leftovers the next day to make a few sandwich wraps to take with him to work. 

How to Make Cast Iron Pan-Roasted Chicken Breasts

Make sure you print out the recipe below and save it for later!

Ingredients

  • 2 bone-in chicken breasts
  • Salt and pepper
  • Butter
  • Oil – yes you need both for this recipe

Instructions

  1. Preheat oven to 425 degrees.
  2. Preheat your cast iron pan on top of the stove for just a few minutes.
  3. Make sure the chicken is dry. 
  4. Generously salt and pepper the skin side of the chicken breasts.
  5. Add the butter and oil at the same time.
  6. Once the butter and oil are melted and heated, add the chicken breasts skin side down.
  7. Allow them to sear and cook for a few minutes.
  8. Salt and pepper the other side of the chicken breasts.
  9. Flip the chicken breasts and allow the other side to sear for another minute or two.
  10. Place the cast iron pan in the preheated oven and continue to cook the chicken for about 20 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees.
  11. Allow the chicken to rest for 5 minutes before slicing.

Easy Tip for Prepping Chicken

I always use waxed paper or parchment paper when prepping raw poultry. This protects my counter tops and I don’t have to worry about getting bacteria on my cutting boards. I simply throw out the waxed paper when I have the chicken in the cast iron skillet. 

Chicken breasts on waxed paper for easy cleanup.

How to Sear Chicken

When  you sear chicken, you’re not really sealing in the juices, you’re creating an intense layer of flavor as the chicken browns or caramelizes. 

  • Pat the chicken with a paper towel to make sure it’s dry. 
  • Heat the cast iron pan until it is hot and then add the butter and oil.
  • Season the chicken with salt and pepper. 
  • Place the chicken in the pan with the skin side down and then season the other side with the salt and pepper. 
  • Allow the chicken to cook for at least 3 minutes. It needs time to develop that crusty brown color. 
  • Flip the chicken breasts and allow the other side to sear for another minute or two.
  • Place the cast iron pan in the preheated oven and continue to cook the chicken for about 20 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees.

Chicken Breasts seared in Cast Iron Pan ready to go in oven from Walking on Sunshine Recipes

How do you know when Chicken Breast is Fully Cooked

  • After 20 minutes of cooking, check the internal temperature of the chicken breasts with an instant read thermometer.
  • This is the best Digital Meat Thermometer I have tried and believe me, I’ve tried a few. Works great for checking the temperature for water when I’m making my homemade bread or pizza dough recipes. 
  • Chicken breasts are fully cooked when the internal temperature reaches 165 degrees.
  • It’s very important you use an instant read thermometer because the size of chicken breasts all vary.
  • For example, the chicken breast on the left in the photo below was smaller and reached 165 degrees quicker than the other chicken breast. 
  • I removed the smaller breast from the pan and allowed the other chicken breast to continue cooking an additional five minutes until it reached the proper internal temperature.

Cast Iron Pan-Roasted Chicken Breasts cooked to perfection.

Helpful Kitchen Tools

  • Cast Iron Pan – I love the pans from Lodge because they come pre-seasoned! 
  • Chain Maille Scrubber – these help tremendously with cleaning bits and pieces stuck to the pan. 
  • Silicone Hot Handle Cover – this is sitting in my shopping cart on Amazon! 

How to Clean a Cast Iron Pan

A lot of people are intimidated cooking with cast iron pans because they don’t know how to clean and care for them properly. I wrote a post on caring for cast iron pans last year that you can read HERE—> How to Care and Clean Cast Iron Pans.

More Easy Dinner Recipes: 

  • Easy Beef Ramen Stir Fry – this is a budget friendly recipe ready in 20 minutes! 
  • Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil
  • Grilled Chicken Sandwiches
  • Chicken Cutlets Italian Style
  • Crock Pot Salsa Chicken

 

Cast Iron Pan-Roasted Chicken Breasts

Cast Iron Pan-Roasted Chicken Breasts

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Let me help you turn boring chicken breasts into an amazing dinner option with this easy recipe for Cast Iron Pan-Roasted Chicken Breasts. This a delicious way to get the most tender chicken breasts ever!

Ingredients

  • 2 bone-in chicken breasts
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon oil

Instructions

  1. Preheat oven to 425 degrees.
  2. Preheat your cast iron pan on top of the stove for just a few minutes.
  3. Generously salt and pepper the skin side of the chicken breasts.
  4. Add the butter and oil at the same time.
  5. Once the butter and oil are melted and heated, add the chicken breasts skin side down.
  6. Allow them to sear for a few minutes.
  7. Salt and pepper the other side of the chicken breasts.
  8. Flip the chicken breasts and allow the other side to sear for another minute or two.
  9. Place the cast iron pan in the preheated oven and continue to cook the chicken for about 20 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees.
  10. Allow the chicken to rest for 5 minutes before slicing.

Notes

NOTE:

Cooking time will vary depending on how thick your chicken breasts are.

I always check the internal temperature with an instant read thermometer.

Do not attempt this recipe with frozen chicken breasts. Make sure they are thawed completely before cooking. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge 10 Inch Cast Iron Chef Skillet
    Lodge 10 Inch Cast Iron Chef Skillet
  • Lodge Pan Scrapers
    Lodge Pan Scrapers
  • 316 Stainless Steel Chain Maille Scrubber
    316 Stainless Steel Chain Maille Scrubber
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 311 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 117mg Sodium: 282mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 37g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
© Lois
Category: Main Dishes

Cast Iron Chicken Breasts


5 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. Steve says

    October 21, 2019 at 7:50 pm

    Ever since I re-seasoned our old cast iron, I try every use in the book for it and love it.
    This pan seared oven finished chicken was a big hit with Rigatoni.
    I live in a small apartment, and the process set off the smoke detector a couple times, but this recipe was a three alarm winner!

    Reply
    • Lois says

      October 22, 2019 at 4:48 pm

      I love using my cast iron pan. Too funny about the smoke alarm. Thanks for visiting.

      Reply
  2. Sally says

    March 31, 2019 at 6:18 am

    These look so succulent. Normally pan cooked chicken dries out, but it doesn’t look like it here. I’ll be giving this one a go. Yummy!

    Reply
  3. Michelle Frank | Flipped-Out Food says

    February 6, 2019 at 5:22 pm

    My cast-iron skillet and I are inseparable. I did NOT know that they work on induction stoves. This recipe is so amazingly simple, and yet it can’t help but be delicious—especially since you have that gorgeous sear that develops with the help of the skillet.

    Reply
    • Lois says

      February 7, 2019 at 8:25 am

      Thanks. I was a little surprised when the oven was delivered and they told me I couldn’t use my regular NEW pots on it. But I’m happier now because it forced me to learn to love my cast iron pans. Thanks for visiting!

      Reply

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