TENDER Cast Iron Chicken Breast

This is how I make cast iron chicken breast taste good. Chicken breasts get a bad rep for being bland or dry, but when you cook them right, they turn juicy and golden every time. The secret is a little spice and a clever basting trick that makes the chicken so much more tender than you’d expect. If you enjoy bright, citrusy flavours, you might also want to try my Lemon and Thyme Chicken Thigh Tray Bake.

Why you’ll love this recipe

I love cooking cast iron chicken breast because it always feels a bit fancy, but it’s actually quick and easy. And out of all the cast iron chicken breast recipes I’ve tested, this is the one I always come back to:

• Bold flavours: Lemon zest, garlic and za’atar bring brightness and a bit of punch that balance with the buttery juices. The lemon slices soften in the pan and turn jammy, giving little pops of citrus as you eat. A handful of fresh herbs at the end keeps everything light and fresh.
• Simple: You don’t need any complicated steps here – just one pan and a handful of ingredients. The high heat gives the chicken its golden sear straight away, and the butter does the job of keeping everything tender. There’s no long marinade or oven time, so it’s totally weeknight friendly.
• Versatile: Serve it hot with sides, slice it cold into salads (like this amazing Tabbouleh Inspired Chicken Salad), or roll it into a wrap for lunch the next day. The flavour profile is easy to adapt too, so you can swap za’atar for smoked paprika, oregano or curry spices. You can cook a cast iron chicken in loads of different ways, depending on what you like.

For a full meal, I’d serve this with The CRISPIEST Roast Potatoes, Broccoli Pesto Orzo or Creamy Polenta with Parmesan.

Ingredients

What makes this cast iron chicken breast taste so good isn’t a long list of fancy ingredients, it’s just a few bits that do all the heavy lifting:

• Lemon: I use both the zest and slices here. The zest infuses into the butter straight away, and the slices soften in the pan. It’s the quickest way to brighten up a chicken breast in cast iron skillet, giving you that lift without much effort. No lemons? Lime works for extra sharpness, or orange if you want something sweeter. Mixing them up is fun too, you can use zest from one, juice from another.
• Za’atar: This mix has thyme, sesame and sumac, so it makes the chicken way more exciting than just salt and pepper. If you don’t have any, mix dried oregano with sesame seeds and a squeeze of lemon juice. Or switch it up completely with smoked paprika, which I also use for my Easy Spanish Chicken.
• Fresh herbs: I like parsley and dill scattered at the end for freshness. Mint, basil or coriander also do the job if that’s what you’ve got. Dried herbs can work if you add them earlier in the cooking process so they soften and bloom in the heat.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

You can play around with this cast iron chicken breast depending on what you’ve got or what you’re in the mood for. Here are three easy ways I like to switch it up:

• Spicy: Add ½ teaspoon smoked paprika or a pinch of chilli flakes to the rub. The heat balances nicely with the lemon and garlic, and you can dial it up or down. For something bolder, drizzle hot honey over the top before serving. That sweet-spicy combo is SO good with the chicken.
• Dairy-Free: Use olive oil instead of butter when basting. It’s a bit lighter, but the garlic and lemon still keep the chicken full of flavour. I do this a lot when I’m cooking extra for salads through the week, and it works great. Plus it makes this one of those cast iron skillet recipes that everyone can enjoy.
• Mediterranean: Add cherry tomatoes and olives during the last few minutes of cooking so they blister and create a quick pan sauce. Sprinkle feta over the top and you’ve basically built a whole meal around your cast iron skillet chicken breast without dirtying another pan. Try it with my Baked Orzo Roasted Mediterranean Vegetables with Halloumi – it would be the perfect side.

How to make Cast Iron Chicken Breast

Step 1: Pat the chicken dry with a paper towel and coat it with onion powder, zaatar, and salt.

Step 2: Add olive oil to a preheated cast-iron pan over high heat, then place the chicken into the pan and sear for 4 minutes.

Step 3: Reduce the heat to medium/low and rotate the chicken pieces to cook evenly.

Step 4: Add the butter, garlic, lemon zest, lemon slices, and a generous crack of black pepper, then continue frying for 2 minutes while basting the chicken.

Step 5: Check that the chicken has reached an internal temperature of 165°F, then turn off the heat and let it rest for 5 minutes.

Step 6: Top with fresh herbs, a sprinkle of flaky salt and black pepper, and a squeeze of lemon juice before serving.

If you’ve got leftovers, consider Creamy Mustard Chicken, Spicy Chicken Pasta Recipe or Healthy Chicken Tikka Masala.

Why cook chicken in a cast iron skillet?

You can make chicken in any pan, but cooking chicken in cast iron skillet is different straight away. Cast iron gets hotter and stays hotter than nonstick or stainless steel, so you get that golden crust instead of pale chicken.

The steady heat means the inside cooks evenly too – juicy in the middle, while the outside caramelises with the garlic and lemon. Whenever people ask me how to cook chicken in cast iron, I always say the pan does half the work for you.

That’s why I love making cast iron chicken breast in particular. The skillet gives it that golden sear while keeping the inside tender, so you never end up with the dry, bland chicken breast people usually worry about.

Serving Suggestions

This cast iron chicken breast works with so many different meals. Serve hot with rice, potatoes or couscous, or keep it chilled and chop into salads or pasta. It’s a reliable protein base for casual dinners or leftovers that don’t feel like leftovers.

Try it with:

• Simple Spaghetti al Limone
• Nando’s Spicy Rice
• Easy Din Tai Fung Cucumber Recipe
• Easy Sun Dried Tomato Pasta
• Crispy Roasted Sweet Potato Wedges

Leftover Storage and Reheat Instructions

Refrigerator: Cool fully and store in an airtight container for up to 4 days. Slice before storing if you want it ready for sandwiches or wraps.

Freezer: Pack tightly in plastic wrap or freezer bags and freeze for up to 2 months. The lemon and herbs lose a little punch once thawed, but it still tastes great. I’d skip freezing the lemon slices as they turn mushy.

Reheat: Warm it in a pan with a splash of stock or water, spooning the juices over as it heats. The microwave can also work if you cover it and do short bursts so it doesn’t dry out. If you’ve frozen some, let it thaw in the fridge first for the best texture when reheating.

Recipe FAQs

For a bigger spread, try pairing with Simple Honey-Roasted Carrots & Parsnips, Courgette Soup or The BEST Pink Sauce Pasta.