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–+ servings
Three seasoned cast iron chicken breasts sizzle in a skillet, each topped with a dollop of herb butter.

Juicy Cast Iron Chicken Breast with Honey Garlic Herb Butter

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This cast iron chicken breast recipe is a go-to in our house. I make it at least once a week, often switching up the spice blend to go with the dinner I'm serving. The chicken is juiciest when seared and then baked, but I've added directions about how to cook this 100% on the stovetop if you don't want to turn on your oven.

Ingredients

Garlic Herb Butter

Instructions 

  • Preheat your oven to 425 degrees Fahrenheit. Start by making the herb butter by mixing the ingredients together in a small bowl. Set aside on your counter.
    4 tablespoons salted butter, 1 tablespoon honey, 1 tablespoon minced parsley, 2 cloves garlic
    image for recipe instruction: A glass bowl filled with herb butter, featuring flecks of green herbs mixed into softened butter, sits on a light textured surface—perfect for topping your favorite cast iron chicken breast.
  • In a small bowl, mix the paprika, Italian seasoning, salt, and pepper.
    1 teaspoon sweet paprika, 1 teaspoon Italian seasoning, 1 teaspoon sea salt, 1 teaspoon pepper
    image for recipe instruction: A glass bowl filled with a blend of dried herbs and spices sits on a light, textured surface—perfect for seasoning cast iron chicken breast.
  • Dry the chicken with paper towels, then season it with the spice mix. I find that using my hands to rub in the spices works the best.
    4 medium chicken breasts
    image for recipe instruction: Four raw chicken breasts seasoned with spices are arranged in a row on a wooden cutting board, ready to be cooked into delicious cast iron chicken breast.
  • Heat the olive oil and butter in your cast iron skillet over medium heat. When it's hot, add the chicken breasts, top side down, and cook for about 5 minutes - until they develop a golden brown crust on one side.
    1 tablespoon olive oil, 1 tablespoon butter
    image for recipe instruction: Four seasoned cast iron chicken breasts cooking in a black skillet on a light-colored surface.
  • Flip the chicken over and put the cast iron pan into the oven and continue to cook until the chicken reaches 165 degrees Fahrenheit - about 10-15 minutes.
    image for recipe instruction: Four seasoned and seared cast iron chicken breasts in a black skillet ready to go into the oven.
  • Let the chicken rest for 5 minutes out of the oven and then serve with a heaping tablespoon of the herb butter on top.
    Sliced Cast Iron Chicken Breast with herbs on mashed potatoes, served with green beans on a beige plate, next to a wooden-handled knife.

Notes

Stovetop version: During recipe testing, I found that the chicken remained the most tender when quickly seared and then finished in the oven. However, if you prefer not to turn on your oven, you can continue to cook the chicken on the stovetop. For the best results, sear the chicken until golden, then flip it over and reduce the heat to medium-low. Then, cook until it reaches 165 degrees Fahrenheit - about 15 minutes in total. 
Spices: You can swap out the spices in this recipe for others, depending on what you're serving with the chicken. Try fajita or taco seasoning for a Tex-Mex meal. Or opt for lemon pepper or herbs de Provençe.
Help! My chicken is sticking to my cast-iron pan. Why is this happening? Chicken sticks to a cast-iron pan usually because the pan isn’t hot enough, isn’t properly seasoned, or there’s too little fat in the pan. Make sure to preheat your pan until it’s hot, add both the oil and butter, and ensure your chicken is dry before adding it to the pan. Once it forms a golden crust, it should release easily. Patience is key—letting it naturally release instead of forcing it helps prevent tearing.
Serving: 1 chicken breast with herb butte, Calories: 279kcal, Carbohydrates: 5g, Protein: 24g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 103mg, Sodium: 804mg, Potassium: 437mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 468IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 1mg