Oct 8, 2019

Cast Iron Chicken Breast (Pan Roasted)

My Cast Iron Chicken Breast recipe is a staple in our home, because it is super easy to pan roast with little prep time, so I can get it on the dinner table in a little more than 30 minutes.

A quick pan sear gets the skin nice and crispy and then the whole pan goes into the oven to roast the chicken breasts to juicy perfection. It is an easy two-step cooking process that gives me time to whip up a quick dinner salad for a healthy, budget-friendly meal everyone loves.
Cast Iron Chicken Breasts with crispy chicken skin pan roasted in a cast iron skillet

WHAT IS PAN ROASTING?

Pan roasting is a two-step cooking method incorporating high-heat searing on the stove top and then putting the pan in the oven to finish cooking. I use this same cooking technique for my Pan Roasted Chicken Thighs, Pan Seared Sirloin Steak Dinner for Two, and my very popular Pan Seared Pork Chops.

WHAT CHICKEN IS BEST FOR PAN ROASTING?

Bone-in and skin-on chicken breasts are best for pan roasting. I always pan roast chicken breasts with the bone-in and skin on for maximum flavor and juiciness and wonderfully crispy skin.

Another reason to use bone-in, skin-on chicken breasts is to make your wallet happy. Buying boneless, skinless chicken breasts costs so much more, so save your pennies and eat flavorful, juicy chicken with the bone-in and skin-on! It's a win-win!!
Overhead view of Cast Iron Chicken Breasts pan roasted in cast iron skillet with a dish towel near the hot skillet handle

HOW TO COOK CAST IRON CHICKEN BREASTS

Making chicken in a cast iron skillet is very easy! With just a few basic ingredients, you can have the chicken breasts prepped and ready to be pan roasted in under 10 minutes!
  1. Preheat oven to 450°F.
  2. Pat chicken breasts dry with a paper towel
  3. Combine 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Mix well. Carefully lift skin from chicken breasts and sprinkle half the seasoning mixture onto each breast under the skin. This will get the seasoning directly on the chicken meat. Gently put the skin back in place. TIP: Spice up this cast iron chicken a little more with homemade chicken seasoning by Flavor Mosaic.
  4. Heat a 10" oven safe cast iron skillet over mid-high heat and add 1 tablespoon ghee. Place the chicken breasts in the skillet with the skin side down and sear 3-4 minutes without moving. When chicken breasts are seared nicely, use tongs to flip them over. NOTE: The chicken skin will release easily for turning when it's seared. If the skin is sticking, let it continue to sear a bit longer until it releases from the pan
  5. Place skillet in preheated oven and cook for 25-30 minutes or until internal temperature reaches 150°F. Use an instant read thermometer to check the temperature in the thickest part of the chicken without touching bone.
  6. When the chicken breasts are cooked through, remove the skillet from the oven and allow the chicken to rest for 10 minutes. Be very careful handling the skillet. It is HOT! I always place an oven mitt on the handle to remind me not to grab it.
  7. Allow chicken breasts to rest 5-10 minutes before serving.

WHY DO YOU SEAR CHICKEN?

Searing is a cooking technique where the surface of the food is cooked at a high temperature until a golden, crispy crust forms. Using a cast iron skillet, in my opinion, is the best way to get a good sear on meat.

Searing is all about building flavor. Crispy, salty, delicious flavor! As soon as the chicken meets the hot skillet, the skin begins to caramelize forming a rich brown, crispy crust on the surface. Whatever you do, don't skip this step! Same goes for my Cast Iron Flank Steak recipe.

TIPS TO GET A GOLDEN CRISPY SEAR ON CHICKEN SKIN

  • Starting with dry chicken is the first step to crispy chicken skin, so always pat chicken dry with paper towels.
  • Use a cast iron skillet. Cast-iron skillets hold and distribute heat well for a more consistent sear all over the surface of the chicken.
  • Heat skillet over mid-high heat for 3-5 minutes before adding oil.
  • Use a cooking oil with a high smoke point. I recommend using ghee but another high smoke point oil, such as canola oil, works great too. Avoid using butter as it will burn quickly and could affect the flavor.
  • Add oil to the hot skillet and allow the oil to heat up. It will heat very quickly, so make sure you have the chicken seasoned and ready to go in the skillet.
  • Carefully place seasoned chicken in skillet skin side down. Use caution when placing the chicken in the skillet so you don't cause the oil to splatter.
  • Don't move the chicken around in the pan! This is very important! Let the chicken sear without moving. Moving it around in the pan will cause the skin to stick to the bottom of the pan leaving your chicken naked and sad. When the chicken is nicely seared, the skin will release easily for flipping. If the skin tries to stick, continue to sear until the skin releases. You may need to turn up the heat just a bit.
  • Be sure to use an oven mitt when working with cast iron. The entire pan, including the handle, will get screaming hot!
Looking straight on at cast iron skillet with pan roasted chicken Breasts ready to eat

HOW DO YOU KNOW WHEN CHICKEN BREASTS ARE FULLY COOKED

Chicken breasts are fully cooked when the internal temperature reaches 150°F. Be sure to always use an instant read thermometer and put the thermometer into the thickest part of the chicken without touching bone.

It's important to always use an instant read thermometer to check the internal temperature of chicken to ensure you're chicken is cooked thoroughly without being overcooked. Different parts of the chicken need to be cooked to different temperatures. Click here to learn more about safe cooking temperatures for chicken.

CAN THIS RECIPE BE DOUBLED?

Yes! This cast iron chicken breast recipe is for cooking 2 large chicken breasts, however, you can easily double, triple, or make however many chicken breasts that will fit in your oven at once

Keep in mind, you will have to sear the chicken breasts in batches and place them on an oven safe rack set inside a baking sheet to finish cooking in the oven. TIP: Line the baking sheet with foil for easy clean-up.

WHAT DO YOU SERVE WITH PAN ROASTED CAST IRON CHICKEN BREASTS

Cast iron chicken breasts are the perfect dinner recipe for busy nights. While the chicken is cooking, put together a simple dinner salad with your favorite dressing. Give my homemade Creamy Italian Dressing a try. Pan roasted chicken with a side salad makes a delicious LOW CARB meal.

If you have a little more time on your hands, whip up some mashed potatoes and steamed vegetables.

Another favorite side dish recipe I like to serve with these pan roasted chicken breasts is my Orzo Pasta with Spinach and Parmesan. It's easy to prepare while the chicken is cooking in the oven.

PIN THIS RECIPE TO SAVE FOR LATER!






Cast Iron Chicken Breasts
Main dish
American
Yield: 2 servings
Author:

Cast Iron Chicken Breast (Pan Roasted)

My Roasted Chicken Breasts Recipe is one of my favorite easy dinner recipes! In a little more than 30 minutes you can make the most amazing CRISPY, tender, juicy chicken and only have one pan to clean when you're done! Roasted chicken dinner perfection!
prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

  • 2 Chicken breasts, bone-in and skin-on
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly cracked
  • 1/4 teaspoon garlic powder
  • 1 tablespoon ghee (or high smoke point oil such as canola)

instructions:

How to cook Cast Iron Chicken Breast (Pan Roasted)

  1. Preheat the oven to 450°F. 
  2. Pat chicken breasts dry with a paper towel
  3. Combine 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Mix well. Gently lift skin from the chicken breasts and sprinkle half the season mixture onto each breast under the skin. This will get the seasoning directly on the chicken meat. Put the skin back in place.
  4. Heat a 10" oven safe cast iron skillet over mid-high heat and melt 1 tablespoon ghee. Place the chicken breasts in the skillet with the skin side down and sear 3-4 minutes (see note 1). When chicken breasts are seared nicely, use tongs to flip them over (see note 2).
  5. Place skillet in the preheated oven and cook for 25-30 minutes or until internal temperature reaches 150°F. Use an instant read thermometer to check the temperature in the thickest part of the chicken without touching bone.
  6. When the chicken breasts are cooked through, remove the skillet from the oven and allow the chicken to rest for 10 minutes (see note 3)..

NOTES:

1. Don't move the chicken breasts around in the skillet when searing. It's important to set the timer and leave the chicken breasts alone so the skin can get nice and crispy
2. The skin will release easily for turning when it's nicely seared. If the skin is sticking, let it continue to sear a bit longer until it releases from the pan.
3. Be very careful handling the skillet. It is HOT! I always place an oven mitt on the handle to remind me not to grab it.
4. You can double, triple, or make however many chicken breasts as needed. You will need to sear the chicken breasts in batches and place them on an oven safe rack set inside a baking sheet to finish cooking in the oven. For easier clean up line the baking sheet with foil.
Calories
256.05
Fat (grams)
10.67
Sat. Fat (grams)
5.18
Carbs (grams)
0.45
Fiber (grams)
0.10
Net carbs
0.35
Sugar (grams)
0.01
Protein (grams)
37.34
Sodium (milligrams)
617.94
Cholesterol (grams)
118.39
Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Created using The Recipes Generator

October 8, 2019 this post was updated to include more information on how to pan roast chicken in a cast iron skillet

5 comments:

  1. This looks delicious! I hope you'll join us on Foodie Friends Friday this week and perhaps share this yummy recipe!

    ReplyDelete
    Replies
    1. Thanks! I'll try! I'll be out of town, so I'm not sure how much computer time I'll have. Thanks for the invite!! I'm definitely in next week :)

      Delete
  2. Such a simple, yet fabulous recipe! Cooked to perfection.

    ReplyDelete
  3. These look so juicy and delicious! A winner for sure, Marion!

    ReplyDelete

Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one!

When you leave a comment on a blog post, please be aware that the comment is then public and visible to anyone who reads the comment section. Your email address is never shared or disclosed, but your name and comment will be visible to others. You may choose to leave your comment anonymously. It is highly recommended that you avoid leaving detailed personal information in your comments. For more information please read Life Tastes Good's Privacy Policy before leaving a comment > Life Tastes Good's Privacy Policy

I reserve the right to remove comments deemed as inappropriate, threatening, profane, or spammy without notice.

Thanks! I hope it's a great day!! ~Marion

>