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Chicken cutlets in a cast iron skillet

The Best Cast Iron Skillet Chicken Breast Recipe

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5 from 1 review

  • Author: Susan
  • Total Time: 15 minutes
  • Yield: 20 chicken strips 1x
  • Diet: Gluten Free


This cast iron skillet chicken recipe has it all! A crispy coating on the outside, the perfect amount of infused spice as well as the most moist and tender meat on the inside. Seared to perfection in only 10 minutes. This cooking method defies logic but the results are unbelievably good.


  • 2 Boneless Skinless Chicken Breasts
  • 1 Teaspoon of Sea Salt
  • 1/2 Teaspoon of Pepper
  • 1/2 Teaspoon of Garlic Powder
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Trader Joe's Cheesy Seasoning
  • 8 Tablespoons of Avocado Oil
  • A Spritz of Olive Oil


  1. Flatten - Take your chicken breasts and place them in a large Zip Loc bag. Take a meat mallet tenderizer and pound your chicken breasts until you get them to an even 1/2 inch thickness.
  2. Season - Place a sheet of wax paper down and place your spices - a teaspoon of sea salt, a 1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika and a 1/2 teaspoon of Trader Joe's Cheesy seasoning. Mix them up.
  3. Coat - Spritz your chicken cutlets with olive oil on both sides then coat with your spices on both sides. Preheat your oven to 400 Degrees F.
  4. Cook - Place your cast iron skillet on your stovetop and add about 8 tablespoons of avocado oil. Let it get hot and then drop your chicken cutlets into the oil..you should here sizzle. Let them cook for exactly 5 minutes..do not flip them.
  5. Bake - Once the 5 minutes is up flip your chicken cutlets and then take your cast iron skillet with the chicken still in the pan and place it in your oven on the middle rack and bake for 5 more minutes.
  6. Slice - Remove from oven after 5 minutes and let rest for an additional 5 minutes. Slice into thin strips and enjoy!!


  • When cleaning your cast iron skillet let your pan cool then take a plastic mesh produce bag ( the kind that holds lemons or onions) and swipe the pan clean. The mesh bag doesn't damage the seasoning the way steel wool will, and you don't have to ruin a scrubber pad with grease.
  • A wad of heavy duty aluminum foil will also work. In either case you can re season the pan after cleaning by using paper towels to wipe it with about 1 tablespoon of oil.
  • For more detailed cast iron tips check out my Cast Iron Skillet Tips for Beginners.
  • For cast iron chicken breast with vegetables and potatoes - just add your favorite veggies right into the skillet with your chicken when cooking. You can add Asparagus, brussel sprouts, broccoli, or peppers.
  • They all cook to perfection with the juices of the chicken. If you want to add potatoes just use the mini potatoes and make sure you slice them so they cook thoroughly.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Cast Iron
  • Cuisine: American


  • Serving Size: 4 slices
  • Calories: 37
  • Sugar: 0 g
  • Sodium: 7.7 mg
  • Fat: 2.3 g
  • Carbohydrates: 0 g
  • Protein: 3.8 g
  • Cholesterol: 12.4 mg