The Best Cast Iron Chicken Breast
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.
Servings: 4 servings
Equipment
- 1 cast iron pan
Ingredients
- 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
Pan Gravy
- ¼ cup low sodium chicken stock
- 1 tablespoon unsalted butter
Instructions
- 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.
Notes
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
Calories: 275kcal | Carbohydrates: 1g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 658mg | Potassium: 277mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 367IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg
Nutrition Values are estimates only.
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