20 Delicious Chicken Cast Iron Skillet Recipes for Every Occasion

There’s something undeniably comforting about the sizzle of chicken in a cast iron skillet—a sound that promises a delicious meal is moments away. Whether you’re craving a quick weeknight dinner, a seasonal favorite, or just some good old-fashioned comfort food, we’ve rounded up 20 mouthwatering recipes that are sure to delight. From crispy to creamy, spicy to sweet, these dishes are perfect for any occasion. Ready to get cooking?

Garlic Butter Chicken Cast Iron Skillet

Outstanding for a quick yet flavorful dinner, this dish combines juicy chicken with rich garlic butter sauce, all cooked in one skillet for easy cleanup.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the garlic butter sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • 2 tbsp chopped parsley

Instructions

1. Season chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts to the skillet. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
6. Stir in red pepper flakes and return chicken to the skillet. Spoon sauce over chicken and cook for an additional 2 minutes to heat through.
7. Sprinkle with chopped parsley before serving.

Juicy chicken breasts smothered in a garlicky, buttery sauce offer a perfect balance of flavors. Serve over mashed potatoes or with a side of steamed vegetables for a complete meal.

Lemon Herb Roasted Chicken in Cast Iron Skillet

Just when you thought roasted chicken couldn’t get any better, this lemon herb version comes along. Perfectly crispy skin, juicy meat, and minimal cleanup thanks to the cast iron skillet.

Ingredients

• For the chicken:
  • 1 whole chicken (3-4 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, sliced
  • 4 cloves garlic, smashed
  • 2 sprigs rosemary
  • 2 sprigs thyme

Instructions

1. Preheat oven to 425°F.
2. Pat the chicken dry with paper towels. This ensures crispy skin.
3. Rub the chicken with olive oil, then season with salt and pepper.
4. Stuff the cavity with lemon slices, garlic, rosemary, and thyme.
5. Place the chicken breast-side up in a cast iron skillet.
6. Roast in the preheated oven for 50-60 minutes, until the internal temperature reaches 165°F.
7. Let the chicken rest for 10 minutes before carving. This keeps the juices in.

Kick your dinner up a notch with this lemon herb roasted chicken. The skin is irresistibly crispy, while the meat stays moist and flavorful. Serve it sliced over a bed of greens or with roasted vegetables for a complete meal.

Spicy Cajun Chicken Skillet

Fire up your skillet for a dish that packs heat and flavor in every bite. This Spicy Cajun Chicken Skillet is a one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
• For the skillet:
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces and Cajun seasoning. Cook for 5-6 minutes until chicken is browned on all sides. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add bell peppers, onion, and garlic. Cook for 4-5 minutes until vegetables are softened.
5. Pour in chicken broth and scrape the bottom of the skillet to deglaze. Tip: This step adds depth to the sauce.
6. Stir in heavy cream, salt, and black pepper. Bring to a simmer.
7. Return chicken to the skillet. Cook for another 5 minutes until sauce thickens slightly. Tip: The sauce should coat the back of a spoon when ready.

Vibrant and creamy, this dish offers a perfect balance of spice and richness. Serve over rice or with crusty bread to soak up the sauce.

Cast Iron Skillet Chicken Thighs with Rosemary

Absolutely simple yet flavorful, this dish brings rustic charm to your table with minimal effort. A perfect weeknight dinner that feels gourmet.

Ingredients

• For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the seasoning:
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F.
2. Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes.
3. Pat chicken thighs dry with paper towels. Tip: Dry skin ensures crispiness.
4. Rub chicken with olive oil, salt, and pepper.
5. Place chicken skin-side down in the skillet. Cook for 5 minutes without moving to get a golden crust.
6. Flip chicken thighs. Tip: Use tongs to avoid piercing the skin.
7. Scatter minced garlic and rosemary around the chicken. Tip: Fresh rosemary sticks can be used as a basting brush.
8. Transfer skillet to the oven. Bake for 20 minutes.
9. Check internal temperature reaches 165°F with a meat thermometer.
10. Let rest for 5 minutes before serving.

Lusciously crispy skin gives way to juicy, herb-infused meat. Serve atop a warm polenta bed or with roasted vegetables for a hearty meal.

Honey Mustard Chicken Cast Iron Skillet

Unlock the secret to a juicy, flavorful dinner with minimal cleanup. This honey mustard chicken cooks perfectly in a cast iron skillet, offering a sweet and tangy glaze that’s irresistible.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced

Instructions

1. Preheat your cast iron skillet over medium-high heat for 5 minutes until hot.
2. Season chicken breasts with salt and pepper on both sides.
3. Add olive oil to the skillet, then place chicken breasts in. Cook for 5-6 minutes per side until golden brown. Tip: Don’t move the chicken until it’s time to flip to ensure a good sear.
4. While chicken cooks, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, and minced garlic in a small bowl.
5. Reduce heat to medium-low. Pour sauce over the chicken, turning each piece to coat evenly. Simmer for 3-4 minutes until the sauce thickens slightly. Tip: Use a spoon to baste the chicken with the sauce for extra flavor.
6. Remove from heat and let rest for 2 minutes before serving. Tip: The chicken will continue to cook slightly from residual heat, so don’t overcook it in the skillet.

Juicy chicken with a sticky, sweet, and tangy glaze pairs wonderfully with roasted vegetables or a crisp salad. For a creative twist, slice the chicken and serve over a bed of quinoa drizzled with extra sauce.

Cast Iron Skillet Chicken and Potatoes

Filling and straightforward, this one-pan meal delivers crispy chicken and golden potatoes with minimal cleanup. Perfect for weeknights when time is tight but flavor can’t be compromised.

Ingredients

• For the chicken and potatoes:
  • 4 chicken thighs, bone-in, skin-on
  • 1.5 lbs baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
• For garnish:
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.
3. Heat remaining 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat. Add potatoes, cut side down, and cook undisturbed for 5 minutes to brown.
4. While potatoes cook, season chicken with remaining salt, pepper, garlic powder, and paprika.
5. Push potatoes to the edges of the skillet. Add chicken, skin side down, and cook for 5 minutes until skin is golden and crisp.
6. Flip chicken and stir potatoes. Transfer skillet to the oven and bake for 25 minutes.
7. Remove from oven. Let rest for 5 minutes. Garnish with parsley before serving.

Tender chicken with a crackling skin pairs beautifully with the crispy, herb-infused potatoes. Try serving straight from the skillet for a rustic presentation that keeps everything warm.

Balsamic Glazed Chicken Skillet

Overwhelmed by weeknight dinners? This balsamic glazed chicken skillet is your quick fix.

Ingredients

– For the chicken: 4 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper – For the glaze: 1/2 cup balsamic vinegar, 2 tbsp honey, 2 cloves garlic (minced), 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat. 2. Season chicken breasts with salt and pepper. 3. Add chicken to skillet, cook for 5-7 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking. 4. Remove chicken from skillet, set aside. 5. In the same skillet, add balsamic vinegar, honey, minced garlic, and red pepper flakes. 6. Simmer for 3-5 minutes until slightly thickened. Tip: Stir constantly to prevent burning. 7. Return chicken to skillet, coat with glaze, cook for 2 minutes. Tip: Baste chicken with glaze for extra flavor. 8. Serve hot. A perfect balance of sweet and tangy, this dish pairs well with roasted vegetables or a crisp salad.

Cast Iron Skillet Chicken Fajitas

These cast iron skillet chicken fajitas are a weeknight hero, packed with bold flavors and ready in under 30 minutes.

Ingredients

• For the marinade:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
• For the fajitas:
  • 1 lb chicken breast, sliced into strips
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 tbsp olive oil

Instructions

1. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt to make the marinade.
2. Add 1 lb chicken breast strips to the marinade, ensuring each piece is coated. Let sit for 10 minutes.
3. Heat a cast iron skillet over medium-high heat. Add 2 tbsp olive oil.
4. Add the marinated chicken to the skillet. Cook for 5-6 minutes until no longer pink, stirring occasionally.
5. Add 1 sliced bell pepper and 1 sliced onion to the skillet. Cook for another 5 minutes until vegetables are tender-crisp.
6. Tip: For extra char, press down on the veggies with a spatula.
7. Tip: Let the chicken rest for a minute before serving to retain juices.
8. Tip: Warm your tortillas on the skillet for 30 seconds each side for the best texture.

Vibrant and juicy, these fajitas boast a smoky edge from the cast iron. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra kick.

Creamy Tuscan Chicken Skillet

Just when you thought chicken couldn’t get any more indulgent, this Creamy Tuscan Chicken Skillet proves you wrong. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup spinach, fresh
  • 1/2 cup parmesan cheese, grated

Instructions

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken to the skillet. Cook for 5-7 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Tip: Use the leftover fond for extra flavor.
5. Add minced garlic. Sauté for 1 minute until fragrant.
6. Pour in heavy cream and chicken broth. Stir to combine.
7. Add garlic powder, Italian seasoning, and sun-dried tomatoes. Simmer for 3 minutes.
8. Stir in spinach until wilted, about 2 minutes. Tip: Fresh spinach cooks down quickly, so add it last.
9. Add parmesan cheese. Stir until melted and sauce thickens, about 2 minutes. Tip: Grate your own parmesan for a smoother melt.
10. Return chicken to the skillet. Spoon sauce over the chicken. Heat for 2 minutes.

Hearty and rich, this dish boasts a velvety sauce with pops of tangy sun-dried tomatoes. Serve over a bed of pasta or with crusty bread to soak up every last drop.

Cast Iron Skillet Chicken Parmesan

Let’s dive straight into making Cast Iron Skillet Chicken Parmesan, a crispy, cheesy dish that’s perfect for weeknight dinners.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp dried basil
  • 1/2 tsp salt
• For topping:
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh basil

Instructions

1. Preheat oven to 375°F.
2. Pound chicken breasts to 1/2-inch thickness.
3. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan, salt, and pepper.
4. Dredge each chicken breast in flour, dip in egg, then coat with breadcrumb mixture.
5. Heat olive oil in a cast iron skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Tip: Don’t overcrowd the skillet.
6. Remove chicken and set aside. In the same skillet, sauté garlic for 30 seconds.
7. Add crushed tomatoes, dried basil, and salt. Simmer for 5 minutes. Tip: Stir occasionally to prevent sticking.
8. Return chicken to skillet. Top with mozzarella and 2 tbsp Parmesan.
9. Bake for 15 minutes until cheese is bubbly. Tip: Broil for the last 2 minutes for a golden top.
10. Garnish with fresh basil before serving.

Delight in the crispy crust and melty cheese. Serve over spaghetti or with a side of garlic bread for a hearty meal.

BBQ Chicken Cast Iron Skillet Pizza

Fire up your taste buds with this BBQ Chicken Cast Iron Skillet Pizza. It’s a perfect blend of smoky, sweet, and cheesy flavors, all baked to perfection in a cast iron skillet for that crispy crust.

Ingredients

• For the dough:
  • 1 cup warm water (110°F)
  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil
• For the topping:
  • 1 cup BBQ sauce
  • 2 cups shredded cooked chicken
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup thinly sliced red onion
  • 2 tbsp chopped fresh cilantro

Instructions

1. In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: The dough should be slightly sticky but not stick to your hands.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 475°F with a cast iron skillet inside to heat up.
6. Punch down the dough and stretch it to fit the hot skillet. Tip: Use oiled hands to prevent sticking.
7. Spread BBQ sauce over the dough, then top with chicken, cheese, and red onion.
8. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
9. Garnish with cilantro before serving.

The crust is crispy on the outside, soft inside, with a smoky BBQ flavor. Serve with a side of ranch dressing for dipping or a fresh green salad to balance the richness.

Cast Iron Skillet Chicken and Mushroom Stroganoff

Savory and comforting, this dish combines tender chicken and earthy mushrooms in a creamy sauce, perfect for a hearty meal.

Ingredients

• For the chicken and mushrooms:
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup sour cream
  • 1 tbsp Dijon mustard

Instructions

1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
2. Season chicken with salt and pepper, then add to skillet. Cook until browned, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add mushrooms. Cook until they release their juices and brown, about 5 minutes. Remove and set aside with chicken.
4. Reduce heat to medium. Add onion to skillet, cook until soft, about 3 minutes. Add garlic, cook for 30 seconds until fragrant.
5. Sprinkle flour over onions and garlic, stir to combine. Cook for 1 minute to remove raw flour taste.
6. Gradually whisk in chicken broth and Worcestershire sauce, scraping up any browned bits. Bring to a simmer.
7. Return chicken and mushrooms to skillet. Simmer until chicken is cooked through, about 5 minutes.
8. Remove skillet from heat. Stir in sour cream and Dijon mustard until smooth. Tip: Do not boil after adding sour cream to prevent curdling.
9. Season with additional salt and pepper if needed. Tip: For a thicker sauce, simmer longer before adding sour cream.
10. Serve hot over egg noodles or rice. Tip: Garnish with fresh parsley for a pop of color.

Ultra-creamy and rich, the stroganoff pairs wonderfully with the slight chew of egg noodles. The mushrooms add a depth of flavor that’s irresistible.

Jalapeno Popper Chicken Skillet

You’ll love this Jalapeno Popper Chicken Skillet for its bold flavors and easy one-pan cleanup. Perfect for weeknight dinners or impressing guests without the hassle.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 2 jalapenos, diced
  • 1/4 cup bacon bits

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium-high heat.
3. Add chicken, salt, and pepper. Cook for 5-7 minutes until browned. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Remove skillet from heat. Spread cream cheese over the chicken.
5. Sprinkle cheddar cheese, jalapenos, and bacon bits on top. Tip: Wear gloves when handling jalapenos to avoid skin irritation.
6. Bake for 10-12 minutes until cheese is bubbly. Tip: For a crispier top, broil for the last 2 minutes.
7. Let sit for 5 minutes before serving.

The creamy cheese and spicy jalapenos create a perfect balance, while the bacon adds a smoky crunch. Serve over rice or with a side of tortilla chips for extra texture.

Cast Iron Skillet Chicken with Bacon and Brussels Sprouts

Every home cook needs a reliable, one-pan dinner that delivers on flavor and simplicity. This dish combines crispy chicken, smoky bacon, and tender Brussels sprouts in a single cast iron skillet for a meal that’s as easy to make as it is delicious.

Ingredients

• For the chicken and bacon:
  • 4 boneless, skinless chicken thighs
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Brussels sprouts:
  • 1 lb Brussels sprouts, halved
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Heat olive oil in a cast iron skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon and set aside, leaving fat in the skillet.
3. Season chicken thighs with salt and pepper. Add to the skillet and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
4. In the same skillet, add Brussels sprouts, olive oil, salt, and pepper. Toss to coat in the bacon fat and cook for 2 minutes.
5. Return chicken and bacon to the skillet, nestling them among the Brussels sprouts.
6. Transfer skillet to the oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F and Brussels sprouts are tender.
7. Let rest for 5 minutes before serving. Tip: For extra crispiness, broil for the last 2 minutes of cooking.

Vibrant flavors and textures make this dish a standout. The chicken stays juicy, while the Brussels sprouts caramelize slightly for a sweet contrast. Serve over mashed potatoes or with a side of crusty bread to soak up the juices.

One Pan Chicken and Rice Cast Iron Skillet

Easy to make and even easier to clean up, this one-pan dish combines juicy chicken with fluffy rice, all cooked in a cast iron skillet for that perfect sear.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Preheat your cast iron skillet over medium-high heat for 2 minutes.
2. Season the chicken breasts with salt and pepper on both sides.
3. Add olive oil to the skillet, then place the chicken breasts in. Sear for 4 minutes per side, until golden brown. Remove and set aside.
4. Tip: Don’t overcrowd the skillet to ensure a good sear.
5. In the same skillet, add the rice, chicken broth, garlic powder, and onion powder. Stir to combine.
6. Place the seared chicken breasts on top of the rice mixture.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until the rice is fluffy and the chicken is cooked through.
8. Tip: Keep the lid on to trap steam and cook the rice evenly.
9. Remove from heat and let it sit, covered, for 5 minutes before serving.
10. Tip: Letting it rest allows the flavors to meld together.

Crispy on the outside and tender inside, the chicken pairs beautifully with the aromatic rice. Serve with a sprinkle of fresh herbs for a pop of color and flavor.

Cast Iron Skillet Chicken Alfredo

Zesty and creamy, this Cast Iron Skillet Chicken Alfredo is a weeknight hero. It combines tender chicken with a rich, garlicky sauce.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 8 oz fettuccine, cooked
  • 1 tbsp chopped parsley

Instructions

1. Preheat a 12-inch cast iron skillet over medium-high heat for 2 minutes.
2. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
3. Add 1 tbsp olive oil to the skillet. Place chicken in the skillet. Cook for 6 minutes per side, or until internal temperature reaches 165°F. Remove chicken and set aside.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
5. Pour in 1 cup heavy cream. Stir continuously for 2 minutes until slightly thickened.
6. Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
7. Slice the cooked chicken into strips. Add to the sauce, tossing to coat.
8. Serve over 8 oz cooked fettuccine. Garnish with 1 tbsp chopped parsley.

Tender chicken and al dente pasta soak up the creamy Alfredo sauce beautifully. For a twist, try adding sautéed mushrooms or sun-dried tomatoes.

Chicken and Dumplings in a Cast Iron Skillet

Dive into comfort with this hearty dish, perfect for cozy nights. Chicken and dumplings in a cast iron skillet brings warmth and flavor to your table effortlessly.

Ingredients

• For the chicken: 2 lbs chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the dumplings: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 2 tbsp unsalted butter
• For the broth: 4 cups chicken broth, 1 cup water, 1/2 cup heavy cream, 1 tsp thyme

Instructions

1. Preheat your oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden, about 5 minutes per side. Remove and set aside.
4. In the same skillet, pour in chicken broth and water, scraping up any browned bits. Bring to a simmer.
5. Whisk together flour, baking powder, and salt for the dumplings. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.
6. Drop tablespoon-sized dumplings into the simmering broth. Place chicken on top.
7. Transfer skillet to the oven. Bake until dumplings are cooked through, about 20 minutes.
8. Remove from oven. Stir in heavy cream and thyme. Let sit for 5 minutes before serving.

Moist dumplings and tender chicken soak up the creamy broth, creating a dish that’s both comforting and satisfying. Serve with a sprinkle of fresh parsley for a pop of color.

Cast Iron Skillet Chicken with Lemon Garlic Sauce

Let’s dive into a dish that combines simplicity with bold flavors, perfect for any weeknight dinner. This recipe brings together crispy chicken and a vibrant lemon garlic sauce in one skillet.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp butter
  • 1 tsp dried thyme

Instructions

1. Preheat a 12-inch cast iron skillet over medium-high heat for 5 minutes.
2. Season chicken breasts with salt and pepper on both sides.
3. Add olive oil to the skillet, then place chicken breasts in. Cook for 6 minutes per side, or until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
6. Add butter and thyme, stirring until butter is melted and sauce slightly thickens, about 2 minutes.
7. Return chicken to the skillet, spooning sauce over the top. Cook for an additional 2 minutes to warm through.

Delight in the crispy exterior of the chicken paired with the tangy, buttery sauce. Serve over a bed of steamed vegetables or with crusty bread to soak up every last drop.

Pesto Chicken Cast Iron Skillet

Overwhelmed by weeknight dinners? This pesto chicken cast iron skillet is your savior. It’s quick, flavorful, and requires minimal cleanup.

Ingredients

– For the chicken: 2 boneless, skinless chicken breasts (1 lb), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the pesto: 1/2 cup basil leaves, 1/4 cup grated Parmesan, 2 tbsp pine nuts, 1 garlic clove, 1/4 cup olive oil
– For finishing: 1 cup cherry tomatoes, halved, 1/4 cup mozzarella balls

Instructions

1. Preheat your cast iron skillet over medium-high heat for 5 minutes.
2. Season chicken breasts with salt and pepper.
3. Add olive oil to the skillet, then place chicken breasts in. Cook for 6 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, blend basil, Parmesan, pine nuts, garlic, and olive oil in a food processor until smooth.
5. Remove chicken from skillet; let rest on a plate.
6. In the same skillet, add cherry tomatoes; cook for 2 minutes until slightly softened.
7. Return chicken to skillet; spread pesto over each breast.
8. Top with mozzarella balls; cover skillet for 1 minute to melt cheese.
Tip: Let chicken rest before slicing to retain juices.
Tip: Toast pine nuts for extra flavor in the pesto.
Tip: Use a meat thermometer to ensure perfect doneness.
Yield juicy chicken with a crispy exterior, smothered in vibrant pesto and melted mozzarella. Serve over quinoa or with crusty bread to soak up the sauce.

Cast Iron Skillet Chicken with Sweet Potatoes and Kale

Vibrant flavors come together in this hearty one-pan meal, perfect for weeknight dinners. Simple ingredients transform into a satisfying dish with minimal cleanup.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the vegetables:
  • 2 medium sweet potatoes, cubed
  • 2 cups kale, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Season chicken thighs with salt, pepper, and garlic powder.
3. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat.
4. Add chicken to skillet. Cook for 5 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure even browning.
5. Remove chicken from skillet. Set aside.
6. In the same skillet, add sweet potatoes and remaining olive oil. Season with salt and pepper.
7. Cook for 10 minutes, stirring occasionally, until potatoes start to soften. Tip: Cut sweet potatoes into even sizes for uniform cooking.
8. Add kale to skillet. Cook for 2 minutes until slightly wilted.
9. Return chicken to skillet, nestling it among the vegetables.
10. Transfer skillet to oven. Bake for 15 minutes until chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.

Serve this dish straight from the skillet for a rustic presentation. The chicken stays juicy, while the sweet potatoes caramelize slightly for a sweet contrast. Try topping with a sprinkle of feta cheese for added tang.

Conclusion

We hope this roundup of 20 delicious chicken cast iron skillet recipes inspires your next meal, no matter the occasion! From cozy weeknight dinners to special gatherings, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!