The two-step method is what keeps the meat from drying out: sear the breasts two to three minutes a side to form a crust, then move the whole skillet into the oven to cook up to 165°F. We do not touch them while they sear, since shifting them too early tears the crust before it sets in. Breast size makes a real difference here, so we keep an instant-read thermometer next to the stove. Smaller breasts hit temperature after about 15 minutes and large ones take closer to 20-25.

Close up image of buttery chicken breasts in a skillet. this recipe

Why this recipe works

Cooking the breasts entirely on the stovetop can be tricky. By the time the center is safe, the outside is overcooked. Splitting between the skillet and oven helps with that. The skillet does the browning and it cooks to temp in the oven without charring. You end up with juicy breasts with a seared exterior.

Ghee is the better than butter for this recipe because of its higher smoke point. You get real color on the outside and buttery flavor without the butter solids scorching and turning the chicken black.

The dry rub is a savory mix made with garlic and chili powder rather than a packet. It has quickly become a weeknight chicken breast dinner we make on repeat.

Image of two cooked chicken breasts on a plate. One of the breasts is sliced into thin strips.

What we learned testing this

  • Butter works if that is what you have: Ghee is the first choice, but plain butter is fine as long as you hold the heat at medium so the milk solids do not burn.
  • Rest before slicing: Give the breasts five minutes off the heat so the juices settle, otherwise they run out onto the board.
  • The rub is a starting point: The garlic-chili-oregano blend is mild, so add a pinch of cayenne if you like heat, or swap in a seasoning you already keep.
  • It doubles without fuss: Use for a second skillet rather than crowding one pan, since packed-in breasts don’t cook or brown well.

What to serve with it for an easy chicken dinner

This is a plain-savory main, so it goes with almost any side. We most often roast a pan of asparagus or broccoli right alongside it, tossing the veggies into the oven at the same temperature. For something starchy, cauliflower rice soaks up the pan juices, and a fresh burrata caprese or side salad can round out the meal.

Similar flavor, different meal

If you want the same fast chicken dinner with a sauce instead of a dry rub, our creamy coconut lime chicken, spinach artichoke chicken skillet, and creamy garlic chicken skillet all cook in one pan in about half an hour.

Image of a skillet with four chicken breasts cooked in a buttery sauce. Fresh parsley sprinkled on top.
5 from 6 ratings
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Cast Iron Chicken Breast (Juicy and Buttery)

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
This cast iron chicken breast gets a hard sear in a hot skillet, then finishes gently in a 400°F oven so the middle stays juicy. You cook it in ghee, which takes the high heat better than butter, and spoon the buttery pan juices back over the top. A rub of garlic, chili powder, oregano, and coriander seasons all four breasts.
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Ingredients

  • 4 chicken breasts, about 2 lbs
  • 5 tbsp ghee, or butter

For the chicken seasoning:

  • 1.5 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp coriander

Instructions
 

  • Preheat oven to 400° Fahrenheit.
  • Make the seasoning by combining all of the seasoning mix ingredients in a small bowl and mixing well.
    1.5 tsp garlic powder, 1 tsp sea salt, 1 tsp pepper, 1 tsp chili powder, 1 tsp oregano, 1/2 tsp coriander
    Seasoning mix for chicken in a ramekin.
  • Season the chicken breasts on all sides with the seasoning mix.
    4 chicken breasts
    Four raw chicken breasts coated in seasoning mix on a plate.
  • Heat a large cast iron skillet over medium heat and add ghee. Once the pan is hot and shimmering, add the seasoned chicken breasts.
    5 tbsp ghee
    Four raw, seasoned chicken breasts ready to cook in a skillet with butter or ghee.
  • Cook the chicken breasts for 2-3 minutes without disturbing. Then, flip the chicken and cook for another 2-3 minutes. Remove from heat and place 1 tbsp of ghee (or butter) on top of each piece of chicken.
    Browned chicken breasts in a skillet with a tablespoon of butter on top of each piece.
  • Carefully transfer the chicken to the preheated oven. Bake the chicken breasts in the oven for 15-25 minutes, or until the internal temperature reaches 165° Fahrenheit.
    Note: We recommend using an instant read thermometer to check the internal temperature of the chicken for this recipe. Sizes of chicken breasts vary widely and smaller breasts will be fully cooked in around 15 minutes and larger breasts may take the full 25 minutes.
    Four chicken breasts cooking in a skillet in the oven.
  • Once the chicken is fully cooked, carefully remove it from the oven. Spoon some of the buttery juices from the pan over the chicken for serving.
    Horizontal image of four buttery chicken breasts cooked in a skillet.

Last Step:

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Notes

  • Nutrition estimates are per serving and an estimate provided for reader benefit.  See our full nutrition information disclosure here.  
Calories: 430kcal, Carbohydrates: 2g, Protein: 48g, Fat: 25g, Fiber: 1g
Course: Main Course
Author: Justin Winn
Cuisine: American
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