This chicken breast cooked in a cast iron skillet and doused in butter will be your new favorite way to make chicken breast. No more bland chicken...this is where it's at! When you need chicken breast or a quick dinner, you will want to bust out your cast iron skillet and make this super flavorful cast iron chicken breast.
These juicy pieces of chicken will melt in your mouth and the flavor will be extraordinary...but only on one condition. You cannot overcook your chicken!
That is a one way ticket to dry, hard to eat chicken. I'm going to show you how to keep this from happening to you!
The first thing we have to do is grab some chicken cutlets. Why chicken cutlets? They have a more consistent thickness through the entire piece of chicken so we will have more consistent cooking.
I always prefer to take a chicken breast and cut it in half lengthwise with a sharp knife.
Wala! We have 4 chicken cutlets.
Now we season each side with our seasonings and start cooking them in some avocado oil in a large cast iron skillet over medium-high heat.
Why cast iron?
Cast iron gets hot and stays hot and gives us a really nice sear on our chicken!
To ensure we have perfectly cooked chicken breast, we need to use a meat thermometer. Before we add the butter to the pan, we want our chicken almost cooked so the butter doesn't burn. We want the chickens internal temperature to be 150F.
Now we add the butter and begin basting our chicken.
How to baste chicken in a cast iron skillet?
Basting with butter give the chicken so much flavor! When we add the butter to the pan, let it melt, then tilt the skillet slightly so the butter pools to one side of the skillet.
Now with your skillet tilted with one hand, take a spoon in the other hand and scoop some of the butter and pour it over the chicken breast. Continue to do this for 1 minute or until the chicken comes up to 165F.
And there you have it! The most amazing chicken cooked in a cast iron skillet.
Cast Iron Chicken Breast
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- 4 Chicken breast cutlets
- 2 Tablespoons avocado oil
- ½ teaspoon Kosher salt
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Oregano
- ½ teaspoon Onion powder
- 4 Tablespoons Butter, cut into 1 tablespoon pieces
- Combine all your seasonings in a small mixing bowl and set aside. Over medium-high heat, add your avocado oil to a large cast iron skillet.
- Season one side of your chicken breasts with half of your seasoning mixture. Place your chicken breast into your already preheated skillet, season side down. Season the other side of your chicken with the rest of the seasoning.
- Continue to cook the chicken, flipping occasionally to make sure your chicken breasts get golden brown on both sides. Once your internal temperature reaches 150F, Place the butter in the skillet, let it start to melt, then tilt the skillet slightly so the butter pools to one side, and begin basting the chicken breast with the butter and a spoon.
- Once your internal temperature reaches 165F, remove from skillet and serve. Don't forget to top your chicken with the butter remaining in the skillet! So good!
- Why chicken cutlets? They have a more consistent thickness through the entire piece of chicken so we will have more consistent cooking. I always prefer to take a chicken breast and cut it in half lengthwise with a sharp knife.
- Basting Chicken: With your skillet tilted with one hand, take a spoon in the other hand and scoop some of the butter and pour it over the chicken breast. Continue to do this for 1 minute or until the chicken comes up to 165F.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.