Our cast iron chicken is a simple and delicious way to cook chicken breasts. Cooked in a cast iron skillet with lemon juice, butter, herbs, and capers, it comes out perfectly juicy and flavorful every time!
Why You'll Love This Cast Iron Chicken
You will love how this cast iron chicken breast recipe is super easy, only needs a few ingredients, and the chicken is cooked in one pan. It's economical, bursting with bright lemony flavor, and is elevated with the addition of capers and herbs. You will also love:
- This cast iron chicken recipe makes a tender juicy chicken breast. Never dry or tough white meat.
- Diet Friendly! This lemon cast iron chicken breast meal is low calorie and low carbohydrate as well!
- Frugally priced, which is a boon with higher food costs.
- Elegant - The lemon, herbs, and capers transform this one skillet chicken dinner into a restaurant quality entree.
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Lemon Chicken Ingredients
Use boneless, skinless chicken breasts, and fresh lemons for this cast iron skillet chicken breast recipe.
- Chicken Breasts - Large skinless, boneless chicken breasts.
- Salt
- Pepper - Freshly ground.
- Flour - You can use all purpose or gluten free flour.
- Butter
- Olive oil
- Shallots - Fresh, chopped finely.
- Garlic - Fresh, minced.
- Chicken Broth
- Lemon Juice - Fresh squeezed after you zest it. Reserve the zest for garnish.
- Capers - Large or small variety.
- Lemon Zest - Add very last with garnish.
- Lemon slices - For garnish.
- Parsley - Chopped, for garnish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Cook Lemon Cast Iron Chicken
To make this quick and easy lemony, cast iron skillet chicken breast recipe, follow these step-by-step instructions. For even more detailed instructions, see the recipe card at the bottom of the post.
Slice and Flour the Chicken Breasts
- Rinse and pat dry the boneless, skinless chicken breasts. Cut lengthwise into thin slices using a sharp knife and a cutting board.
- Season the chicken breast slices with sea salt and fresh ground pepper.
- Dredge the chicken slices in the flour on a plate. Coast both sides of each slice.
Brown The Chicken Slices
- Melt the butter in the cast iron skillet on medium high heat.
- Brown the floured chicken slices in the skillet for 2-3 minutes until brown on one side.
- Flip, and brown on the other side, for another 2 minutes. Transfer chicken to a plate.
Garnish And Serve
- Garnish with chopped parsley or fresh herbs, lemon slices, and a sprinkle of lemon zest or fresh herbs. Serve immediately with your favorite sides.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Lemon cast iron chicken is a great main dish for a weeknight meal. It is also perfect for a dinner party. You can serve it with a side of rice, pasta, or vegetables.
Some great side dish options are:
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Substitutions and Variations
Here are some substitutions and variations that you can make to this cast iron chicken recipe:
- You can use bone-in, skin-on chicken breasts, instead of boneless, skinless chicken breasts. Brown the chicken, then simmer longer and check with the meat thermometer to ensure the thicker breast are heated to 165F in the cast iron skillet. Plan to cook 5 minutes longer, as the breasts are larger and thicker.
- Chicken thighs are perfect to use if you are a dark meat lover. Get boneless, skinless thighs to save on time de-boning.
- Dry sherry is a great variation instead of using lemon juice.
- Use any type of herbs that you like in this recipe. Some other good options include rosemary, thyme, and oregano.
- You can add other vegetables to the skillet along with the chicken, such as onions, carrots, or celery.
Equipment
Equipment can have a big impact on how a recipe turns out. To make this lemon cast iron chicken breasts recipe, you will need the following equipment.
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Storage and Reheating
Leftover lemon cast iron chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a single layer in a baking dish and heat in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
Tips for Success
- Use skinless, boneless chicken breast halves or chicken tenderloins.
- Use fresh lemon juice. Bottled lemon juice will not have the same flavor.
- Fresh herbs are best. Dried herbs will not have the same flavor.
- Don't overcook the chicken. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Frequently Asked Questions
You can use any type of cast iron skillet for this recipe. However, I recommend using a skillet that is at least 10 to 12 inches in diameter.
You can use any herbs that you like in this recipe. Some other good options include rosemary, thyme, and oregano.
Brown the chicken slices on a medium heat until the flour coating just browns. This will prevent drying the chicken out.
The cooking time will vary depending on the thickness of the chicken breast slices. Plan to brown no more than 2-3 minutes per side.
Yes, this recipe is spectacular with boneless chicken thighs!
More Delish Ideas
📖 Recipe
Lemon Cast Iron Chicken Breast
Equipment
Ingredients
- 1 lb chicken breast 4 skinless, boneless breasts
- 1 teaspoon salt
- ½ teaspoon pepper fresh ground
- 3 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallots chopped fine
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup lemon juice 3 lemons, squeezed
- 3 tablespoon capers
- lemon zest for garnish
- lemon wedges for garnish
- parsley chopped for garnish, or thyme
Instructions
- Rinse and pat dry the boneless, skinless chicken breasts. Cut lengthwise into thin slices using a sharp knife and a cutting board.1 lb chicken breast
- Season the chicken breast slices with sea salt and fresh ground pepper. Dredge the chicken slices in the flour on a plate. Coast both sides of each slice.1 teaspoon salt, ½ teaspoon pepper, 3 tablespoon flour
- Melt the butter in the cast iron skillet. Brown the floured chicken slices in the skillet for 2-3 minutes until brown on one side. Flip, and brown on the other side, about another 2 minutes. Transfer chicken to a plate.1 tablespoon butter
- Heat the olive oil in the cast iron skillet. Brown the chopped shallots and minced garlic on low heat until soft and fragrant.1 tablespoon olive oil, 1 large shallots, 3 cloves garlic
- Add the chicken broth, lemon juice, and capers and bring to a boil for 2 to 3 minutes. Place the browned chicken slices in the cast iron skillet and reduce heat to medium low. Simmer for 2 to 3 minute to reheat the chicken and thicken the sauce. PRO TIP: Chicken should be cooked to 165F. you can use a ThermoPro meat thermometer, or any instant read thermometer to verify the temperature.½ cup chicken broth, ½ cup lemon juice, 3 tablespoon capers
- Garnish with chopped parsley or fresh herbs, lemon slices, and a sprinkle of lemon zest or fresh herbs. Serve immediately with your favorite sides.lemon zest, lemon wedges, parsley
Notes
- Use skinless, boneless chicken breast halves or chicken tenderloins.
- Use fresh lemon juice. Bottled lemon juice will not have the same flavor.
- Fresh herbs are best. Dried herbs will not have the same flavor.
- Don't overcook the chicken. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
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