These marinated cast iron chicken breasts are easy, flavorful, and oh-so juicy! Seasoned with garlic powder, kosher salt, and just a few other simple yet delicious ingredients, these chicken breasts cook in your cast iron skillet in just 10 minutes. You'll never use another recipe (or skillet!) again!
As one of my first purchases when I started my food blog, I have a special place in my heart for my large cast iron skillet. While I love all of my pots and pans, cast iron distributes heat really, really well. I almost ALWAYS use it to cook my favorite food - chicken breasts!
What makes this recipe so easy? Well, there is very little hands-on prep time! You just need to season boneless, skinless chicken breasts with a few simple pantry spices, like onion and garlic powder, oregano, kosher salt, and pepper. Then, add fresh squeezed lemon juice, pure maple syrup, and olive oil to create a simple marinade.
And to make this recipe even easier, you can prep the chicken breasts the day before, in the morning, or even just an hour before cooking. The longer you marinate them, the more flavor they'll have, but any amount of time will work!
To me, marinating chicken ensures a quick, flavor-packed dinner. If you want something with a little more *spice* (maybe for your next taco night!?) this Cilantro Lime Chicken Marinade always hits the spot as well!
For this recipe, the cast iron provides the perfect sear to lock in flavor while keeping the chicken juicy, tender, and full of flavor.
And while the prep and cooking are fairly simple, the uses for this staple chicken recipe are endless! My favorite ways to serve these chicken breasts are sliced in tacos, on top of salads and pastas, or left whole for chicken sandwiches with lettuce and pickles.
Ingredients
Instructions
- Step 1: Butterfly the chicken by cutting it in half horizontally.
- Step 2: Place chicken in a large bowl. Season with onion powder, garlic powder, oregano, salt, and pepper.
- Step 3: Squeeze lemon juice over top. Add maple syrup and ¼ cup olive oil. Mix to coat the chicken.
- Step 4: OPTIONAL: Place chicken in the refrigerator to marinate for at least 1 hour, up to overnight. If you're short on time, you can skip this step!
- Step 5: Remove chicken from the refrigerator and set it on the counter for about 15 to 20 minutes before cooking.
- Step 6: Heat a large skillet over medium heat. Add the remaining 2 tablespoons oil to the skillet. Swirl the pan around to evenly coat the bottom in oil.
⭐️ Quick Tip! Hot oil ensures that the chicken will become lightly crispy on the outside, while remaining juicy on the inside. Make sure to properly preheat your skillet so you can sear your chicken without steaming it (and turning it rubbery)!
- Step 7: When the oil is hot, add the chicken breasts, leaving space in the skillet between each one. Cook chicken in batches if your skillet isn’t large enough to fit all pieces.
- Step 8: Cook for 5 minutes, then flip and cook another 5 minutes on the other side. Chicken is done when a thermometer inserted in the middle reaches an internal temperature of 165 degrees F.
- Step 9: Serve chicken hot with your favorite dipping sauces and side dishes.
My Top Tips!
⭐️ I like to butterfly the chicken breasts so they cook evenly. A thicker piece of chicken can become overcooked on the outside while the inside remains raw.
Cutting the chicken into a thinner piece allows the inside to cook through, while the outside turns perfectly golden brown. (The chicken is cooked through when it reaches an internal temperature of 165 degrees F.)
⭐️ If your skillet is too small, I recommend working in batches to ensure all chicken breasts cook through without overcrowding the pan.
⭐️ After 5 minutes of searing, the chicken breasts should lift out of the skillet easily. If they stick, try cooking a minute or two longer, then try removing!
Related Recipes
Looking for more chicken breast recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Marinated Cast Iron Chicken Breasts
Equipment
Ingredients
- 3 boneless chicken breasts (about 2 pounds)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh squeezed lemon juice (about 1 lemon)
- 1 tablespoon pure maple syrup
- ¼ cup + 2 tablespoons olive oil, divided
Instructions
- Butterfly the chicken by cutting it in half horizontally.
- Place chicken in a large bowl. Season with onion powder, garlic powder, oregano, salt, and pepper.
- Squeeze lemon juice over top. Add maple syrup and ¼ cup olive oil. Mix to coat the chicken.
- OPTIONAL: Place chicken in the refrigerator to marinate for at least 1 hour, up to overnight. If you're short on time, you can skip this step!
- Remove chicken from the refrigerator and set it on the counter for about 15 to 20 minutes before cooking.
- Heat a large skillet over medium heat. Add the remaining 2 tablespoons oil to the skillet. Swirl the pan around to evenly coat the bottom in oil.
- When the oil is hot, add the chicken breasts, leaving space in the skillet between each one. Cook chicken in batches if your skillet isn’t large enough to fit all pieces.
- Cook for 5 minutes, then flip and cook another 5 minutes on the other side. Chicken is done when a thermometer inserted in the middle reaches an internal temperature of 165 degrees F.
- Serve chicken hot with your favorite dipping sauces and side dishes.
Notes
- I like to butterfly the chicken breasts so they cook evenly. A thicker piece of chicken can become overcooked on the outside while the inside remains raw, so cutting the chicken into a thinner piece allows the inside to cook through while the outside turns a light golden brown!
- If your skillet is too small, I recommend working in batches to ensure all chicken breasts cook through without overcrowding.
- After 5 minutes of searing, the chicken breasts should lift easily out of the skillet. If they stick, try cooking a minute or two longer!
Nutrition
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Deb says
I love this chicken. It’s easy to make and it’s flavorful. I’m making it again today to use in chicken salad. Thank you Alana