Name something you really struggled to learn how to cook. I’ll go first: Chicken. Anyone can cook chicken, but cooking GOOD chicken is a whole different thing. Juicy, tender chicken bursting with flavor is something I really strived to learn to make. I was sick of dry chicken, tastless chicken and rubbery chicken. This Chicken Breast in Cast Iron Skillet is a fool proof, easy way to make tender chicken without a grill!
This cast iron chicken breast is an quick gluten free recipe you can add to any easy weeknight dinner! It is also dairy free and nut free recipe. The savory chicken pairs beautifully with a fluffy tomato rice and vibrant vegetables, creating a balanced whole meal.
The chicken cooks in a single cast iron skillet, which means minimal prep work and even less cleanup afterwards, just like my gluten free one pan greek chicken recipe and my gluten free turkey meatballs!
why you’ll love this allergy friendly recipe
- Easy one-pan meal: Everything cooks in the cast iron skillet, which means less cleanup! I hate doing dishes so this is the ideal meal for me!
- Customizable: Swap ingredients to suit your taste or dietary needs. This recipe is easy to swap with different spices.
- Great for meal prep: I love to use the chicken for easy lunches throughout the week.
- This dish cooks up in under an hour, making it ideal for those evenings when time is tight.
- The cast iron skillet does the heavy lifting, searing the chicken to juicy perfection and creating a flavorful base for the rice.
- It’s a lifesaver for busy weeknights!
ingredients & substitutions
boneless chicken breasts: Juicy chicken breasts. Lean protein, cooks fast. You can use any boneless skinless chicken breasts sucg as thinner breasts or even bone-in chicken breasts. Sub Boneless skinless chicken thighs for more flavor (cook a few minutes longer) or a whole chicken (cook time will be longer as well). I like to use a couple of chicken breasts so I have left overs. I also like this recipe because it uses lean chicken breasts. If you are not a fan of chicken you can sub any other meat here as well.
Paprika, Garlic Powder, Salt & Pepper: The best flavor seasoning for the chicken in this Rice and Chicken Breast in Cast Iron Skillet. Substitute: Use an Italian spice mix for a pre-mixed option. You can add onion powder, fresh garlic or chili powder or use a garlic herb butter.
directions
Step 1
Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with paprika, garlic powder, salt, and pepper.
Step 2
Sear the chicken: Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken breasts to the hot skillet and cook for about 4-5 minutes per side, or until golden brown and slightly crispy.
Step 3
Finish in the oven: Transfer the skillet with the chicken to a preheated 375°F (190°C) oven. Cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Step 4
Rest and serve: Remove the chicken from the skillet and let it rest for a few minutes before slicing. Garnish with fresh parsley, if desired.
expert tips & tricks
- If you prefer thicker chicken breasts, pound them gently to an even thickness before seasoning.
- Pictured here, I served with a white rice that cooked in a tomato broth with peppers and onions. I added parmesan cheese on top. You can serve with brown rice for white rice for a more nutty flavor and added fiber.
- Feel free to add other vegetables to the mix, such as chopped broccoli florets or sliced mushrooms.
- I like to use cast-iron skillet but you can also use any iron skillets, oven safe nonstick skillet or cast iron pan. You can also use a dutch oven!
- My favorite way to serve the Rice and Chicken Breast in Cast Iron Skillet is to top with any fresh herbs such as a little bit of parsley or green onions.
serving, storing and meal prepping
Leftovers of the cast iron chicken breast recipe can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in a skillet over medium heat or in the oven at 375°F (190°C) until heated through.
For meal prep, store the entire Rice and Chicken Breast in Cast Iron Skillet dish in individual oven-safe containers. That way, when you want to add it to another meal it is already portioned out. Let the containers cool completely before storing them in the refrigerator or freezer. Reheat them straight from frozen in the oven at 375°F (190°C) for about 20 minutes longer, or until heated through.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Rice and Chicken Breast in Cast Iron Skillet (Gluten Free)
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley optional, for garnish
Instructions
- Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with paprika, garlic powder, salt, and pepper.
- Sear the chicken: Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken breasts to the hot skillet and cook for about 4-5 minutes per side, or until golden brown and slightly crispy.
- Finish in the oven: Transfer the skillet with the chicken to a preheated 375°F (190°C) oven. Cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and serve: Remove the chicken from the skillet and let it rest for a few minutes before slicing. Garnish with fresh parsley, if desired.
Notes
Nutrition
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