Cast Iron Pan–Roasted Chicken Breasts

Another Cast Iron Skillet Recipe

I can’t believe I have another cast iron skillet recipe to share—and this one is so simple it’s almost laughable. Honestly, I don’t know why I never thought of it before.

Chicken is a staple in my house. It’s usually cheaper than beef and always easy to find. I keep chicken breasts or tenders wrapped and frozen so I can thaw them for a quick meal. Roast chicken, schnitzel, chicken and broccoli… the list goes on.

Recently I read a cooking article claiming that roasting chicken breasts in a cast iron pan gives you juicier, more tender results than using a baking dish. I’ll admit, I raised an eyebrow. But I do love my cast iron pans, so of course I had to try it. And I bet you know where this is going—the expert was right. Cleanup was a breeze, too.

They offered all kinds of variations, but for my test run I kept it simple. No cheese, no breadcrumbs—just a naked chicken breast with a little salt and pepper.

Cast Iron Pan–Roasted Chicken Breasts

Ingredients

2 bone‑in chicken breasts (I only had boneless and they worked perfectly)
Salt and pepper
1 tablespoon butter
1 tablespoon oil

Instructions

Preheat oven to 425°.
Preheat your cast iron pan on the stovetop for a few minutes (a 10‑inch pan fits two breasts).
Generously salt and pepper the skin side of the chicken breasts.
Add butter and oil to the pan at the same time.
When the butter and oil are melted and hot, place the chicken in the pan, skin side down.
Let it sear for a few minutes.
Season the other side with salt and pepper.
Flip the chicken and let the second side sear for a minute or two.
Transfer the pan to the oven and roast for 20–30 minutes, or until the chicken reaches an internal temperature of 165° (use an instant‑read thermometer).
Let the chicken rest for 5 minutes before slicing.

I served mine over boil‑in‑bag rice cooked in water flavored with chicken broth. Add the sliced chicken, a squeeze of lemon juice, and voilà—a meal to remember. The chicken was juicy and flavorful, the salt and pepper formed a beautiful crust, and my well‑seasoned cast iron pan wiped clean without a fuss.