Looking for a delicious and easy recipe for dinner tonight? Look no further than this chicken in cast iron skillet recipe!
Boneless, skinless chicken cutlets are cooked to perfection in a cast iron skillet, and the vegetables are tender and flavorful. This dish is sure to become a family favorite.
Craving more chicken cutlet goodness? Explore our collection of tasty chicken cutlet recipes for dinner inspiration!
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We all need to have a FAST chicken recipe in our recipe box that helps us get dinner on the table after a busy day at work or school.
This Chicken in Cast Iron Skillet with vegetables is packed with flavor, and is sure to please the whole family.
The first step is to brown the chicken in a hot skillet. Then, add in the veggies of your choice. Once everything is cooked through, serve with flour or corn tortillas or over a bed of steamed rice.
If love cooking with cast iron as much as I do, check out my other Cast Iron Skillet Chicken Recipes.
Looking for more family favorite chicken recipes to add to your Weekly Meal Plan? Check out my Baked Chicken Cutlet Recipes or my Chicken Cutlets with Gravy.
Table of Contents
- How long to cook chicken breast in cast iron skillet?
- How do you stir-fry chicken without drying it out?
- Helpful Kitchen Tools
- Ingredients
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Top Tip
- Sauté the Vegetables with the Chicken
- Serving Tips
- LOVE this recipe? SAVE it for Later!
- Make it a Meal
- Storing, Freezing, Thawing and Reheating Tips
- 📖 Recipe Card
- 💬 Comments
How long to cook chicken breast in cast iron skillet?
One of the easiest ways to cook chicken is to slice it into pieces and cook it in a cast iron skillet; like we're doing with this recipe. The key to cooking chicken in a skillet is to make sure that the pieces are thinly sliced. This will help them cook evenly and prevent them from drying out.
Cast iron skillets conduct heat well, so they can reach high temperatures quickly. As a result, chicken cooked in a skillet will be crispy on the outside and juicy on the inside.
The cook time will vary depending on the thickness of the chicken, but most pieces should be cooked through in about 10 minutes.
Make sure you use a digital meat thermometer to make sure the chicken has reached an internal temperature of 165°F.
Be sure to keep an eye on the chicken so that it doesn't overcook and become dry. When done correctly, cooking chicken breast in a cast iron skillet is a simple and delicious way to prepare this popular protein.
How do you stir-fry chicken without drying it out?
Many home cooks find that stir-frying is a quick and easy way to cook chicken. However, it can be tricky to get the chicken cooked through without drying it out. The key is to use a hot pan and to cook the chicken in small batches.
Overcrowding the pan will lower the temperature of the oil, leading to soggy, dry chicken. Similarly, adding the chicken to the pan before the oil is heated will also result in dry, tough meat. Instead, wait until the oil is hot and then add the chicken in a single layer.
Cook for a few minutes per side, or until browned and cooked through. Then remove from the pan and repeat with the remaining chicken. Remove all the chicken to a plate and add the vegetables. Once the vegetables are almost cooked through, add the chicken back to the pan.
Helpful Kitchen Tools
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Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
Feel free to swap the vegetables for your family's favorites! Bell peppers, onions, and mushrooms are a classic combo, but you could also add broccoli florets, snap peas, or zucchini for a vibrant mix.
Substitute the chicken cutlet with thinly sliced beef or even firm tofu for a vegetarian option.
For a different flavor profile, explore our Quick Chicken Stir Fry Recipe. . It's another delicious way to enjoy a protein and veggie packed meal in a flour tortilla.
Step-by-Step Instructions
Step 1: Heat a cast iron skillet over medium heat and add the oil. Prepare the spice blend by combining all the spices in a small bowl and mixing well. Season the chicken, reserving some spice mix. Cook 5-7 minutes per side, or until it reaches 165°F internally. Remove and slice, then set aside.
Top Tip
Remove the chicken before adding and cooking the vegetables. This keeps you from getting chewy, overcooked chicken.
Sauté the Vegetables with the Chicken
Step 2: Slice the onion and peppers into thin strips, then add them to the skillet with the reserved spice mix. Sauté until caramelized (about 10 minutes), then add the sliced chicken back in, mix well, and remove from heat.
Serving Tips
Step 3: Serve the chicken and vegetables wrapped in flour tortillas or serve over cooked rice.
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Make it a Meal
A crisp side salad with a creamy homemade ranch dressing perfectly complements the savory flavors of this dish. And if you're lucky enough to have fresh, juicy tomatoes on hand, my vibrant Fresh Tomato Salad. is a must-try summer pairing!
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Storing leftover chicken and vegetables in an airtight container and store it in the refrigerator for up to four days.
Freezer: Let leftovers cool completely, then portion them into freezer-safe containers or bags.
Thawing and Reheating: When you're ready to eat, simply reheat both in the microwave or oven. If you do heat the chicken in the oven, make sure you cover it with aluminum foil so the chicken doesn't dry out.
📖 Recipe Card
Chicken in Cast Iron Skillet
Ingredients
- 3 boneless skinless chicken breasts
- 1 small yellow onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 poblano pepper
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Flour tortillas for serving; optional
Method
- Preheat your cast iron skillet to medium heat and add the oil.
- Combine all the spices in a bowl and mix well.
- Cut the onion and peppers into slivers; set aside while you cook the chicken.
- Season the chicken, saving about a fourth of the seasoning to use for the vegetables.
- Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F.
- Once the chicken is cooked, remove it from the pan to slice into strips. Set aside while the vegetables cook.
- Add the vegetables to the cast iron skillet and sprinkle them with the remaining seasoning.
- Saute until they caramelize (about 10 minutes) stirring or tossing occasionally.
- Add the sliced chicken cutlets back into the skillet and mix thoroughly with the cooked vegetables.
- Remove from heat.
- Serve the chicken and vegetables wrapped in flour tortillas or serve over cooked rice.
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