The Best Lemon Chicken in a Cast Iron Skillet

There are some recipes that make a lot of other meals possible.  This is one of them.  If you know how to make a great piece of chicken you've opened up a world of improv cooking possibilities.  



Serves 4 - 6

  • 2 lbs boneless skinless chicken breast
  • 1 lemon, sliced
  • 1 teaspoon grapeseed oil
  • Kosher salt and pepper to taste


Preheat oven to 400. 

In a large cast iron skillet (or other oven-safe pan) heat oil over medium-high heat.  

In the meantime, season both sides of the chicken with salt and pepper.  

Once the oil is hot, place the chicken in the skillet and sear it for 3-4 minutes.  Flip it over and sear for another 3-4 minutes.

Squeeze a little lemon juice over the chicken and place the lemon slices on top.  Bake for 10 minutes.  Flip the chicken and reposition the lemon slices.  Bake for another 10 - 12 minutes depending on thickness, or until the internal temperature reads 165. 

Cooked chicken stays fresh in a refrigerator for 3-4 days. For more on storing chicken go here.