This French cast iron chicken breast recipe is incredibly easy to make & delivers tender, juicy & crispy-skin chicken. Pair this easy dinner with your favorite sides for a complete meal.
This juicy and easy-to-make cast iron chicken is a game changer for how to cook chicken breasts. It is a French way of cooking chicken breasts and so delicious. I love pairing this cast iron chicken with my French gimlet and garlic roasted green beans, Brussels sprouts gratin and Yukon gold mashed potatoes for a complete French experience.
This cast iron skillet chicken recipe starts with skin on chicken breasts that are pan-seared skin side down on the stovetop and then finished off in the oven.
It produces the most delicious juicy chicken and it tastes like an oven-roasted chicken that has cooked all day. Unlike a roasted chicken, this crispy skin chicken recipe only takes about 30 minutes to make which is my kind of recipe.
If you do not have skin on your chicken breasts, I have included instructions below on how to make this. I do hope this recipe gets you to start buying skin-on chicken breasts when you see that delicious crispy skin!
This recipe is for skin-on chicken breasts. If you are not familiar with this, you can always find bone-in chicken breasts (also called split chicken breasts) which always have the skin on them, and just cut the meat off the bone when you get home.
Some stores sell skin on boneless chicken breasts making it really easy for you. You can also ask the butcher at the store to remove the bone for you.
Here is what you will need:
- Skin on boneless chicken breasts. Or bone in chicken breasts and you cut the meat off the bone yourself.
- Kosher salt and pepper
- Chicken stock (for pan gravy)
- Fresh herbs. I prefer using fresh oregano and fresh sage. You can also use fresh rosemary and thyme.
- Unsalted butter
- Vegetable oil. You need vegetable oil for this recipe since vegetable oil has a high smoking point that can hold up to the high heat of cast iron.
That is it. This cast iron crispy skin chicken has a delicious pan gravy that is made at the end so there are a couple of added ingredients in the list to do this.
I highly recommend you do not skip this step because there will be so much delicious flavor at the bottom of the pan when the chicken is done cooking.
How to cook these skin-on chicken breasts
When working with cast iron, it is one of the most amazing materials for conducting heat evenly. The only caveat is that cast iron is very slow to heat up.
You always want to pre-heat cast iron in the oven for about 10 minutes to ensure the entire cast iron pan is evenly heated through. I do this same thing for my boneless pork chop recipe.
It is the best method for cooking meat in cast iron. If you try to pre-heat cast iron on the stovetop, it would take forever to heat evenly and it won't cook the chicken as well.
Here is how I like to pan-sear chicken in cast iron:
- Preheat the cast iron pan in a hot 400-degree oven for 10 minutes.
- Carefully remove the pan from the oven and place on the stovetop over medium heat.
- Add vegetable oil to the pan. The oil will immediately glide across the hot pan.
- Place the chicken skin side down in the hot oil and allow the chicken to sear for about 6-7 minutes to crisp up the skin nicely.
- After the skin has crisped up, flip it over, so it is skin side up, add the fresh herbs and butter to the pan, and finish cooking it in the oven.
That is all there is to it! This simple cast iron chicken is so easy and takes almost no time to make. The cooking time in the oven is only 10 minutes with another 5 minutes of resting when the chicken comes out of the oven.
What to serve with this cast iron chicken
There are so many great side dishes that you can serve with this simple pan-seared chicken. Because there is a pan gravy made at the end, I like to serve side dishes that soak up the juices really well.
Here are some of my favorites.
- Roasted cauliflower and potatoes
- Roasted potatoes and broccoli
- Green Beans with Tomatoes
- Yogurt biscuits
- Yukon gold mashed potatoes
- Charred broccoli
- Southern Green Beans
- Mediterranean Bean Salad
- Caramelized Brussels Sprouts
- or you can browse more side dish recipes.
This crispy skin chicken breast will be your new favorite chicken recipe once you give it a try. I promise!
More Oven Baked Chicken Recipes
If you love this cast iron chicken, you may also like these oven chicken recipes:
More Cast Iron Recipes
- Cast Iron Oven Baked Salmon
- Italian Baked Meatballs
- Juicy Boneless Pork Chops
- Pan Seared New York Strips
The Best Cast Iron Chicken Breast
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 1 cast iron pan
- 4 skin on boneless skinless chicken breasts
- 2 tablespoon vegetable oil
- 2 tablespoon unsalted butter
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 sprigs of fresh oregano
- 4 fresh sage leaves
- ¼ cup low sodium chicken stock
- 1 tablespoon unsalted butter
- Pre-heat oven to 400 degrees.
- Place cast iron pan in oven for 10 minutes.
- While cast iron is pre-heating, place chicken breast skin side down on a cutting board and cover with plastic wrap.4 skin on boneless skinless chicken breasts
- With a mallet or rolling pin, lightly pound out the chicken breasts so they flatten to about ¾ inchess thick.
- Flip the chicken over and sprinkle salt and pepper on skin of chicken breasts.1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt
- When cast iron pan is pre-heated, carefully remove it from the oven and place it on the stovetop over medium heat.
- Add the oil.2 tablespoon vegetable oil
- Now place chicken breast skin side down into the pan and cook for 6-8 minutes or until the skin is crisped up and brown.
- Flip the chicken over so it is skin side up and turn off the stove.
- Add the butter and fresh herbs to the pan and place in the oven for 10 minutes.2 tablespoon unsalted butter, 2 sprigs of fresh oregano, 4 fresh sage leaves
- Once the chicken has cooked for 10 minutes, remove to a plate and cover loosely with aluminum foil for 5 minutes to rest.
- Place the cast iron pan back on the stovetop over medium low heat.
- Add chicken stock and butter and whisk together making sure to scrape up any bits from the pan.¼ cup low sodium chicken stock, 1 tablespoon unsalted butter
- Bring to a light simmer and reduce by half.
- Pour pan juices into a container.
- Serve chicken breasts immeditely with pan juices on the side.
If you are working with boneless chicken breasts without skin:Follow the recipe the same except only pan sear the chicken breasts for 2 minutes per side before placing in the oven. Make sure chicken is cooked to an internal temperature of 165 degrees.
Nutrition Values are estimates only.See full nutrition disclaimer here