Cast Iron Skillet Chicken Breast Recipe
Easy Cast Iron Skillet Chicken Breast with crispy potatoes and leeks is the one pot dinner you’ll add to your weekly menu. Super simple crispy skinned chicken breast is tender, juicy and the ultimate family dinner for every night of the week.
I think the back to school trend in August should be outlawed….seriously. Who’s with me? It’s still sweltering hot, the beaches are still amazing, pools are still open….WHY ARE WE SENDING THE LITTLES BACK TO SCHOOL? I definitely don’t want summer to be over and the fact that some people are already posting first day of school pics around the country is totally freaking me out.
Meal prepping, lunch packing, school supply purchasing is starting to take over my brain and I’m not finished digging my toes into the sand. Not just yet. Everyone that’s in a big ole hurry can just sit back, pour yourself a tall glass of lemonade and relish the fact that it’s STILL SUMMER!
But for those of you going back to school….I have a big backlog of one pot dinners at the ready so you can have an easy transition into the new school year…..while I sit here and soak up that last few weeks of summer over here on the east coast. This Cast Iron Skillet Chicken Breast recipe is my newest creation and it’s already one of our favorites.
I love making bone in, skin on chicken breasts because they stay super tender and juicy. They’re easier to cook without drying out because the bone and skin kind of create a barrier to lock in the juices so they don’t dry out. These baked chicken breasts are roasted on a bed of leeks and potatoes that get caramelized and crispy making the perfect side dish with just one pot to clean.
How to Make Cast Iron Skillet Chicken Breast
This easy Cast Iron Skillet Chicken Breast recipe is the ultimate in weeknight dinners that could easily double as an elegant dinner for entertaining. If you don’t have a cast iron skillet, a stainless steel skillet would work well, too.
A nonstick skillet will be less effective in creating the crispy crust commonly found on a pan seared chicken but will work in a pinch if you don’t have the other cookware.
- Add oil to a heavy cast iron skillet over medium high heat.
- Heat oil until shimmering.
- Season chicken breast with salt and pepper. Add the chicken to the skillet skin side down.
- Cook the chicken until golden brown and crispy, approximately 5-10 minutes.
- Flip the chicken and cook for an additional 5 minutes.
- Transfer the chicken to platter and keep warm.
- Add the leeks and potatoes to the skillet. Season with salt and pepper. Cook for 2-3 minutes until the leeks begin to soften.
- Stir in the butter, stock, garlic and herbs.
- Return the chicken to the pan arranging on top of the potatoes.
- Transfer the skillet to a 425 degree oven and bake the chicken for 25-30 minutes or until an instant read thermometer registers 165 degrees.
- Remove the skillet from the oven and allow the chicken to rest for 5 minutes before serving with the potatoes. Spoon pan juices over the chicken, if desired.
This baked chicken breast recipe is also wonderful with bone in chicken thighs….simply cook as directed and check the temperature for doneness with an instant read thermometer.
Can I make Cast Iron Chicken Breast with boneless chicken breasts?
You can totally make this oven baked chicken recipe with boneless chicken breasts. Just sear the chicken breasts in the skillet as directed and bake the chicken for approximately 15-20 minutes or until the internal temperature reaches 165 degrees.
To keep your skillet chicken breasts from drying out, you can cover lightly with foil to help keep in the moisture.
What to Serve with Baked Chicken Breasts
Our favorite side dishes to serve with this skillet chicken breast recipe are also our reader favorites. Here are a few side dishes that go well with this recipe:
- Easy Greek Salad with Feta is AHHHMAZING with this recipe.
- Quick and simple Garlic Parmesan Baked Asparagus
- Sauteed Green Beans with Everything Spice and Brown Butter
- Super easy Instant Pot Artichokes
- Brown Butter Peas with Mint is ready in under 5 minutes
And if you’re feeling totally lazy, like I do most nights when it comes to dinner, you can also serve with a light green salad topped with a simple Blue Cheese Dressing or these Loaded Wedge Salads are fantastic and impressive!
MORE CAST IRON SKILLET RECIPES
- Maple Mustard Chicken Skillet
- Chicken and Dumplings Skillet Casserole
- Easy Skillet Chicken Cacciatore
- Cheesy Taco Pasta Skillet
- The Very Best Salisbury Steak
- Easy Skillet Chicken Pot Pie
Cast Iron Skillet Chicken Breasts with Potatoes and Leeks
Super simple One POT dinner, Cast Iron Skillet Chicken Breasts with Potatoes and Leeks is so easy to make and a family favorite.
- 4 bone in Chicken Breasts
- 2 tbsp olive oil
- 2 leeks sliced and rinsed
- 1 lb baby yukon gold potatoes cut in half
- 1 cup chicken stock
- 2 tbsp butter
- 1 tbsp Italian Seasoning
- 1 tsp chopped fresh thyme
- 3 garlic cloves minced
Preheat oven to 425 degrees.
Season the chicken breasts, liberally, with salt and pepper. Set aside.
Heat the olive oil in the skillet over medium high heat until shimmering.
Add the chicken breasts to the skillet, skin side down. Cook until golden brown and crispy, approximately 5-7 minutes.
Flip the chicken over and cook for an additional 5 minutes.
Transfer the chicken to a platter and keep warm.
Add the leeks and potatoes to the skillet. Cook until the leeks have softened, stirring occasionally, approximately 5 minutes.
Stir in the chicken stock, butter, garlic and herbs. Bring the mixture to a boil and return the chicken to the pan, skin side up.
Transfer the skillet to the oven and bake for 20-25 or until an instant read thermometer registers 165 degrees.
Remove the skillet from the oven and allow the chicken to rest for 5 minutes.
Serve the chicken with the potatoes and leeks. Spoon the pan sauce over the chicken, if desired.
Leftover chicken breast is amazing used for chicken salad sandwiches or salads.