Cast Iron Skillet Chicken Breasts - boneless, skinless chicken breasts pounded thin so they cook fast while remaining tender and juicy. Let me show you how to get dinner on the table in 30 minutes with another one of my Top Family Favorite Chicken Dinner Recipes.
I'm sure by now you know that I love using cast iron skillets and pans for cooking. I especially love cooking chicken recipes in a cast iron skillet pan like my recent recipe for 30 Minute Caprese Chicken.
Cast Iron Skillet Chicken Breasts are always cooked to perfection! The chicken gets crispy on the outside while remaining juicy and tender on the inside.
Cooking with cast iron helps retain the heat as well which helps chicken cook evenly. Cleanup really is easy too! Make sure you read my post on How to Clean and Care for Cast Iron Pans to see how to properly care for your cast iron pans.
Helpful Kitchen Tools
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4 Pieces Breading Trays SetStainless-Steel Breading TraysThe Pioneer Woman Baking DishDigital Instant Read Meat Thermometer KitchenMeat Tenderizer, Heavy Duty Hammer MalletPre-Seasoned Cast Iron Skillet Set 3-PieceSilicone Hot Handle Holder, 4 Pack2PCS Bamboo Palm Dish Scrub Brush,
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Boneless, skinless chicken breasts; pounded thin
- 2 eggs
- Salt and pepper
Cooking Tip: Use a meat mallet to get each chicken breast to the same thickness so they all cook evenly and are done at the same time.
Cast iron skillet chicken breasts are cooked FAST when you start with thin chicken cutlets. Do not just open the package of chicken and start prepping them by dipping them in the eggs and breadcrumbs.
The chicken needs to be pounded thin with a meat mallet until they are all about the same thickness. This way each chicken breast cooks evenly and is done at the same time.
Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
Prepare the Chicken Cutlets
Whisk together the eggs in one of the glass baking dishes. Place the breadcrumbs in the other glass baking dish. Next, dip the chicken cutlets one at a time in the eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
The chicken cutlets are breaded and ready to be added to the cast iron skillet.
How to Cook Chicken Breast in a Cast Iron Skillet
Heat 2 tablespoons of cooking oil in the bottom of a cast iron skillet. Then add the chicken cutlets that have been dipped in the eggs and breadcrumbs.
Brown the chicken cutlets on each side for about 2 minutes. Then transfer the cast iron skillet to a preheated 375 degree oven for about 15 minutes.
Begin checking the internal temperature of the chicken breasts after 10 minutes of cooking an instant read thermometer.
This is the best Digital Meat Thermometer I have tried and believe me, I’ve tried a few. It also works great for checking the temperature for water when I’m making my homemade bread or pizza dough recipes.
Chicken cutlets are fully cooked when the internal temperature reaches 165 degrees.
What to Serve with Chicken Breasts
Here are some delicious side dishes to serve with the Cast Iron Skillet Chicken Breasts
- My children love this easy recipe for Homemade Mac and Cheese as a side dish with chicken cutlets.
- Twice Baked Potatoes is another family favorite!
- I love preparing Company Mashed Potatoes when I'm entertaining. This recipe for creamy mashed potatoes is prepared the day before...how easy is that?
- Roasted Asparagus
Ready for more cast iron skillet chicken breast recipes?
- Dutch Oven Roast Chicken - Sunday dinner at it's best with this recipe!
- Cast Iron Pan Roasted Chicken Breasts - this recipe uses bone-in chicken breasts.
- Chicken, Broccoli and Cheese - a one skillet pan meal that's ready fast!
Tried this recipe? Let me know in the comments and don't forget to rate it!
- 4 boneless, skinless chicken breasts
- 1 cup seasoned breadcrumbs
- 2 eggs
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Lay the boneless skinless chicken breast on a cutting board that’s been lined with waxed paper or parchment paper.
- Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin.
- Whisk together the eggs in one of the glass baking dishes. Place the breadcrumbs in the other glass baking dish.
- Next, dip the chicken cutlets one at a time in the eggs and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
- Heat 2 tablespoons of cooking oil in the bottom of a cast iron skillet. Then add the chicken cutlets that have been dipped in the eggs and breadcrumbs.
- Brown the chicken cutlets on each side for about 2 minutes. Then transfer the cast iron skillet to a preheated 375 degree oven for about 15 minutes.
- Cook the chicken cutlets until the internal temperature reaches 165 degrees.
Use a digital instant read thermometer to check the internal temperature of the chicken reaches 165.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 195mgSodium: 599mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 45g
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.