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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.
There’s no better dinner than one I can make in just one pan and this Cast Iron Skillet Chicken Breast is my favorite one yet. Tender, juicy bone-in chicken breasts are golden brown and crispy with a bed of caramelized onions and potatoes making this one pot chicken dinner a real winner.
I’ve been making this chicken breast recipe for well over 2 decades and there are very rarely any leftovers. 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.
Simple Ingredients to Get You Started
- Chicken – Bone-in chicken breasts with the skin on roast up crispy and golden, like a double duty treat. You can substitute with boneless skinless chicken breasts, if you prefer, but be sure to reduce the cooking time a bit so they don’t overcook. The bone does help keep the chicken extra juicy and tender.
- Olive oil – Just a bit will go a long way, extra virgin olive oil is always in my pantry and so that’s what I use. Feel free to swap your olive oil for avocado oil, coconut oil or butter.
- Leeks – Like a sweet onion but better, leeks roast up into a buttery, caramelized masterpiece. If you can’t find leeks, you an substitute with shallots, yellow onions or leave them out.
- Potatoes – I prefer baby Yukon gold potatoes because they are buttery and tender but an Russet potato cut into chunks will work, as well.
- Chicken Stock – Homemade Chicken Stock keeps the chicken tender and juicy, if you prefer to use chicken broth that will work as a great substitute.
- Butter – I love to add salted butter for the creamy texture and richness. You can leave it out if you prefer.
- Seasoning – A combination of Italian Seasoning, fresh thyme, fresh garlic, kosher salt and black pepper provide the perfect balance of flavors. You can add garlic powder to the potato mixture for extra flavor.
For the full ingredient list and instructions, see the recipe card below.
How To Make Cast Iron Skillet Chicken
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. I love this cast iron skillet and have been using it for years!
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 pan over medium heat.
- Heat oil until shimmering.
- Season chicken breast with salt and pepper. Add the chicken to the skillet skin side down and increase the stovetop to medium-high heat.
- Cook the chicken until golden brown and crispy, approximately 5-10 minutes.
- Flip the chicken and cook for an additional 5 minutes. While the chicken cooks, prep the vegetables.
- 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, chicken stock, garlic and herbs.
- Return the chicken to the pan arranging on top of the potatoes.
- Transfer the cast-iron skillet to a 425˚F oven and bake the chicken for 25-30 minutes or until an instant read thermometer registers 165˚F in the thickest part of the breast.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving with the potatoes. Spoon pan juices over the juicy chicken breasts, 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.
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This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.
This post may contain affiliate links which won’t change your price but will share some commission.
Bone-In Chicken Breasts vs. 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.
We also LOVE this easy Oven Baked Chicken Breast recipe to mix things up a bit!
Best Sides for 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
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Cast Iron Skillet Chicken Breasts Recipe
Equipment
- skillet
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I exchanged the chicken stock with white wine. I also added 8 oz of sliced mushrooms
Sounds delicious!