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3 chicken breasts topped with parsley
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Cast Iron Skillet Chicken Breast

A quick and easy method for cooking chicken breast that you can add to soups, salads, or serve as a main course.
Author: Katie

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

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.
    marinade in loaf pan with raw chicken.
  • 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.
    cast iron skillet with chicken
  • 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.
    sliced chicken breast in pan.

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.