Super Simple Cast Iron Skillet Chicken Breast

You get a nice sear from the hot skillet and a marinade that takes it up a notch. Just the thing when you need a simple way to prepare chicken for salads. It’s also fine for dinner if you’ve serving with good sides.

Equipment

Meat mallet or rolling pin
Mixing bowl
Whisk or fork
cast iron skillet
Zipper-top bag or shallow dish
Tongs
Meat thermometer

Ingredients

For the marinade

¼ cup olive oil
¼ cup white wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon brown sugar
1 teaspoon paprika

For cooking and serving

1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley
4 8 ounce chicken breasts

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Instructions

Prepare the chicken. Place chicken breasts on a cutting board and cover them with plastic wrap. Then, pound them with a meat mallet or rolling pin until they are evenly thick (approximately ½ inch thick). Next, transfer the chicken to a zipper-top bag or shallow dish.
Make the marinade. Whisk together the olive oil, white wine vinegar, salt, pepper, brown sugar, and paprika in a small bowl. Then, pour the marinade over the chicken, ensuring the chicken is completely coated. Seal the bag, cover the dish, and marinate at room temperature for 30-45 minutes.
Preheat the skillet. Heat a cast iron skillet over medium heat. Add 1 tablespoon of olive oil and swirl to coat the pan.
Cook the chicken. Remove the chicken from the marinade, letting the excess drip off. Then, place the chicken in the hot skillet and cook for 3 minutes on each side until it develops a deep golden-brown crust. Reduce the heat to low and cook for 3-4 minutes on each side until the internal temperature reaches 165°F.
Rest and serve. Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain its juices. Serve the chicken whole or slice it for salads, soups, or a main course. Garnish with fresh parsley before serving.

Notes

Cold chicken taken straight from the fridge can cook unevenly. Let it sit at room temperature for about 15-20 minutes before you start cooking for better results.

If you have extra time, marinate the chicken for up to 4 hours in the fridge. This boosts the flavor and helps keep the chicken juicy.

Feel free to adjust the marinade. You can add chili powder for spice, garlic powder for extra flavor, or lemon juice for brightness.

Before you put the chicken in the skillet, use a paper towel to dry it off. This helps it get a better sear and prevents steaming.

After cooking, let the chicken rest for 5 minutes before cutting. This helps the juices settle, making the meat more tender.

After cooking the chicken, pour chicken broth, wine, or water into the hot skillet to scrape up the tasty bits stuck to the bottom. Stir it to create a simple sauce.

If you plan to slice the chicken, cut against the grain (perpendicular to the lines in the meat). This keeps each bite from being chewy and makes it tender.

While parsley is a common choice, you can mix it up. Try using cilantro for a fresh flavor, or sprinkle some crumbled feta for a richer taste.

Author: Katie

I know what you might be thinking—another chicken recipe? And yes, this is fairly boring. But that’s the point. It pairs beautifully with almost anything, making it great for quick dinners or meal prep. So, whether cooking for a quick dinner or prepping for the week, this recipe delivers every time.

I really love recipes like this because they come together quickly but taste like you spent hours in the kitchen! If you want more meal prep-friendly chicken recipes, try my Crockpot Mississippi Chicken. It’s a slow-cooked, flavor-packed dish that’s perfect for busy days.

Cast Iron Skillet Tips

Don’t Skip Resting the Marinade: Allowing the marinade to rest on the chicken for at least 30 minutes at room temperature isn’t just about flavor—it also tenderizes the meat.
Preheat the Skillet Properly: A well-heated skillet is key to getting that golden crust. Heat it briefly before adding oil—don’t rush this step.
Use Uniform Chicken Breast Sizes: They’ll cook unevenly if your chicken breasts are different sizes. Trim larger pieces or pound them to a uniform thickness for consistent results.
Don’t Overcrowd the Skillet: Cook the chicken in batches if necessary. Crowding the skillet lowers the temperature, which can cause the chicken to steam instead of sear.
Monitor Heat Levels: Start with medium heat to sear the chicken and then reduce it to low to cook it. Too high, and the outside will burn before the inside is cooked.
Use a Meat Thermometer: Guessing when chicken is done can lead to overcooking. Check the internal temperature—it should reach 165°F at the thickest part. This makes sure it’s juicy and safe to eat. Not sure how to tell when your chicken is fully cooked? This helpful guide on how to determine if meat is cooked properly explains everything you need to know about safe internal temperatures and cooking methods.
Use the Right Utensils: Silicone or wooden tools are best for cast iron to avoid scratching the skillet’s seasoning. Tongs are great for flipping but avoid metal spatulas.

Key Ingredients and Tools

Having the right tools and ingredients can help when making this recipe. Here are some important items to consider and why they matter:

Cast Iron Skillet: This is key for getting a nice golden crust on your chicken. If you don’t have one, a heavy stainless-steel pan is also good, but it may not hold heat either. Cooking with cast iron gives you that unbeatable golden sear and even heat distribution.
White Wine Vinegar: This gives the marinade a tangy taste and helps make the chicken tender. This is usually located in the vinegar or salad dressing aisle. If your store has an international section, check there too, as it’s commonly used in European cuisines. If you don’t have it, you can use apple cider or rice vinegar instead.
Brown Sugar: A little sweetness in the marinade balances out the vinegar and spices. Honey, maple syrup, or white sugar can work in a pinch if you’re out.
Paprika: This adds a warm, smoky flavor to the marinade. Regular paprika is fine, but smoked paprika will give an extra taste boost if you have it.
Olive Oil: This is important for both the marinade and cooking. It adds flavor and helps the chicken get a nice crispy finish. If you’re out, avocado oil or vegetable oil are good alternatives.
Fresh Parsley: This garnish brightens the dish and adds a fresh touch. If you can’t find fresh parsley, dried parsley or another herb like cilantro or thyme can also work.
Meat Thermometer: This tool is great for making sure your chicken is cooked right. You can find affordable ones at most grocery or kitchen supply stores. It helps prevent undercooking or drying out the chicken.

These tools and ingredients make this recipe work, but simple swaps can still lead to great results. With some planning, you’ll have everything you need for perfectly cooked chicken!

Serving Suggestions

Serve this chicken with roasted vegetables, garlic mashed potatoes, steamed rice, Caesar salad, or crusty bread.

Troubleshooting and Help

Can I marinate the chicken for longer than 45 minutes?

Absolutely! If you have more time, you can marinate the chicken for up to 4 hours in the fridge. Just don’t leave it too long—over-marinating can make the texture a little mushy. If you’re in the mood to try a new marinade, my Pickle Juice Chicken Marinade is a must-try.

What if I don’t have a cast iron skillet?

No problem! A heavy stainless-steel skillet works too. It won’t retain heat quite as well, but it’ll still give you a nice sear. Just make sure it’s preheated before adding the chicken.

Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs are juicier and just as delicious. You might need to adjust the cooking time slightly since thighs can take a bit longer to cook through.

Why is my chicken sticking to the skillet?

It might not be ready to flip yet! Let it cook a little longer until it naturally releases from the pan. Also, make sure the skillet is hot and well-oiled before adding the chicken.

Do I need to flip the chicken multiple times?

Nope, just once! Let the chicken cook undisturbed on one side until it’s golden brown, then flip it. Moving it too much can prevent that beautiful crust from forming.

What’s the secret to getting a nice golden crust?

Make sure your skillet is properly preheated, and the chicken is patted dry before cooking. A hot pan and dry chicken are key to that perfect sear.

Storing Leftovers

Refrigerating:

Let the chicken cool completely before storing it. Place it in an airtight container and keep it in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, covering it with a damp paper towel to keep it moist.

Freezing:

This chicken freezes well! Allow it to cool completely, then wrap each piece tightly in plastic wrap or aluminum foil. Place the wrapped pieces in a freezer-safe bag or airtight container. Label with the date and freeze for up to 2 months.

Reheating Frozen Chicken:

Thaw the chicken in the refrigerator overnight. Reheat gently in a skillet over low heat or in the oven at 325°F until warmed through. Avoid microwaving directly from frozen, as it can dry out the chicken.

Serve this fresh with your favorite sides, or slice up the leftovers for salads and sandwiches. I hope this chicken recipe becomes a staple in your kitchen like it has in mine!