Looking for a weeknight dinner idea that’s sure to please? Try my recipe for cast iron chicken breast! Made with a variety of seasonings and sauces, you’ll love this easy-to-make dish.
I have some tried and true recipes that I like to have on rotation for weeknight dinner in my house. Air fryer steak bites, Instant Pot mac and cheese, and air fryer chicken fajitas are just a few. As much as I love spending time in the kitchen, weekdays are busy and I often don’t have a lot of time on my hands. I like to save my more elaborate recipes for the weekends!
This recipe for cast iron chicken breast is one of my latest easy-to-make dishes that’s perfect for busy at-home chefs. The ingredients are simple, and I bet you have most of them in your pantry already. You’ll only need one pan to make it, and it comes together in just under 30 minutes.
Cooking chicken in cast iron along with my homemade sauce will give you sweet, spicy, and oh-so-satisfying results. Easy, quick, and delicious, it checks all of my weeknight dinner boxes.
I’m sure you’re going to love cast iron skillet chicken breast just as much as my family and me. Pair it with your favorite side dishes and voila, dinner is served!
And, if you love your cast iron, try my cast iron pork tenderloin recipe!
How to Make Cast Iron Chicken Breast
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place your large cast iron skillet (I love Lodge Cast Iron) over medium-high heat, then add the olive oil. Swirl it around so that it coats the entire pan.
STEP TWO: Add your boneless chicken breast to the skillet and season with salt and pepper. Allow it to sear for 3-4 minutes on one side, then flip. Reduce the heat to medium-low and cook the chicken for 10-15 more minutes.
STEP THREE: Make your sweet and spicy sauce while the chicken cooks by mixing the sauce ingredients in a small bowl.
STEP FOUR: When there are only 2-3 more minutes left of the cooking time, pour the sauce over the chicken in the skillet. Let it caramelize and thicken before removing the skillet from the heat. Serve and enjoy your cast iron skillet chicken breast!
What to Serve With Cast Iron Chicken Breast
- Air Fryer Green Beans
- Air Fryer Asparagus
- Crack Green Beans
- Air Fryer Broccoli
- Air Fryer Baby Potatoes
- Tater Tots in the Air Fryer
- Instant Pot Garlic Mashed Potatoes
- Ninja Foodi Rice
Variations for Cooking Chicken in Cast Iron
- If you don’t like spicy foods, you can reduce the amount of Sriracha you use.
- Feel free to switch up the spices and seasonings too — I love the idea of making these BBQ sauce flavored or lemon, herb, and garlic.
- Add your favorite veggies to your cast iron skillet chicken breast to sauté them as the chicken cooks.
- You can also bake cast iron chicken breast in the oven if you prefer roasted chicken.
- Use another cut of chicken like wings, thighs, or legs.
How to Keep Chicken From Sticking to Cast Iron?
Add some oil to the pan! When cooking chicken in cast iron you need to add some sort of oil to prevent it from getting stuck.
I like using olive oil best, but you could also use avocado oil or even canola. Just make sure that it’s high-heat cooking oil.
How Do You Cook Chicken Breast in a Pan Without it Drying Out?
No one likes tough and dry chicken. That’s why I love my grilled chicken cast iron recipe so much!
- Start by searing it, which is key to holding onto all of those yummy juices.
- Then, turn the heat down so that it cooks low and slow for about 10 minutes.
Another key piece to moist results is seasoning the chicken with salt and pepper first. It really makes a difference!
How Do You Know When Grilled Chicken in Cast Iron is Done?
Your grilled chicken in cast iron should be ready and safe to eat after about 15 minutes.
If you’re concerned about eating raw chicken, I recommend using a food-safe thermometer to check the internal temperature. If it’s 165 degrees F or higher, it’s done!
How Hot Does the Pan Need to Be For Cast Iron Chicken Breast?
After you’ve added the oil to the skillet, heat it over medium-high.
The pan needs to be hot enough to sear the outside of the boneless chicken breast.
Then you can lower the heat to cook it low and slow. I swear by this method!
Other Chicken Recipes You’ll Love:
- Baked Split Chicken Breast
- Air Fryer Chicken Cordon Bleu
- Spaghetti Squash Chicken Alfredo
- Buffalo Chicken Thighs
- Air Fryer Frozen Chicken Breasts
- Air Fryer Chicken Parmesan
- Buffalo Chicken Pasta Bake
- Buffalo Chicken Wrap
- BBQ Chicken Salad
- Chicken Bacon Wrap
- 4 boneless skinless chicken breasts (medium size)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup honey
- ¼ cup water
- 2 tablespoons sriracha (more or less to taste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Heat a large cast iron pan over medium high heat
- Add the olive oil and swirl to coat pan.
- Add the chicken breasts and season with salt and pepper, allow to sear 3-4 minutes, then flip and reduce heat to medium low and cook an additional 10-15 minutes, or until chicken is cooked through.
- Meanwhile mix together the honey, water, sriracha, soy sauce, vinegar and salt and pepper to taste and pour into the pan with the chicken during the last 2-3 minutes of cooking.
- Allow the sauce to caramelize and thicken in the pan before serving.
Amount Per Serving: Calories: 401Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 810mgCarbohydrates: 37gFiber: 0gSugar: 36gProtein: 38g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.