Dinner

Juicy Cast Iron Skillet Chicken Breast Recipe

ByMaya bella November 30, 2025November 30, 2025

Introduction

This juicy cast iron skillet chicken breast recipe is a simple yet flavorful way to cook tender chicken with minimal effort. Using basic pantry spices and a hot skillet, you’ll get a perfectly seared, juicy result every time. It’s ideal for a quick weeknight dinner or meal prep.

A single grilled chicken breast with a golden-brown, slightly charred surface sits on a white plate. The chicken is seasoned with small bits of black pepper and herbs visible on its textured surface. A thick square of melting yellow butter rests on the chicken, slightly softening and creating a glossy sheen. In the background on the plate, there is a bright yellow lemon wedge and a small portion of mixed salad greens with light green and dark purple leaves. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (preferably free-range or organic, corn-fed)
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano (or fresh herbs/Italian seasoning as alternatives)
Sea salt & freshly ground black pepper, to taste
1 tsp lemon zest (from a wax-free lemon)
1 tbsp neutral oil (sunflower, canola, or avocado oil)
Butter (a few slices, for serving)
Lemon slices (for serving)

Instructions

Step 1: Place the chicken breasts on a chopping board and pat them dry with kitchen towel to remove excess moisture.
Step 2: Cut each chicken breast lengthwise through the center to make 4 evenly sized pieces. This helps ensure even cooking.
Step 3: Season both sides with onion powder, garlic powder, oregano, sea salt, black pepper, and sprinkle the lemon zest evenly over the chicken.
Step 4: Heat a cast iron skillet over medium-high heat and add the oil once hot.
Step 5: Place the chicken breasts in the skillet and sear for 5-6 minutes on each side until fully cooked. Lower the heat if the chicken starts to burn, and add a bit more oil if sticking occurs.
Step 6: Remove the chicken from the skillet and let it rest for 5 minutes to lock in juices.
Step 7: Serve topped with a few slices of butter and a squeeze of fresh lemon juice for extra flavor.

Tips & Variations

For an herby twist, try substituting oregano with fresh parsley or Italian seasoning.
Use wax-free lemons or thoroughly scrub regular lemons before zesting to avoid bitterness from the peel’s wax coating.
If you prefer a smoky flavor, finish cooking the chicken briefly under a hot broiler after searing.
Butter adds richness, but a drizzle of good olive oil works well if you want a lighter finish.

Storage

Store leftover chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the meat. This chicken also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

A cooked chicken breast sits in the center of a white plate, with a melting square of yellow butter on top, giving it a glossy look with browned spots from seasoning. To the top left corner of the plate, there is a bright yellow lemon wedge. On the right side of the plate, there is a fresh salad made of mixed greens, including light green frilly lettuce and darker purple leaves, adding contrast to the dish. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in breasts can be used but will require longer cooking times and may not cook as evenly in a skillet. Boneless, skinless breasts are best for this method.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. The meat should be firm but still juicy when pressed.