Best Oven Chicken Breast Recipe Using Cast Iron Skillet

  • Author: Sheri Ann Richerson
  • Cook Time: 50 minutes
  • Total Time: 50 minutes


  • 2 chicken breasts
  • 1/2 cup Ground Corn Flour (affiliate link)
  • 6 Tablespoons Olive Oil
  • 2 Tablespoons butter
  • 2 Teaspoons crushed ginger
  • 3 cloves Black Garlic
  • 8 Pineapple Sage leaves
  • 1 Tablespoon Herbs de Providence
  • 1 teaspoon French Thyme (affiliate link)
  • 1/2 teaspoon freshly ground black pepper (affiliate link)
  • 1/2 teaspoon Smoked Spanish Paprika
  • 4 sprigs fresh rosemary (affiliate link)


  1. Add the olive oil, the black garlic cloves (affiliate link) and the crushed ginger to the cast iron skillet (affiliate link).
  2. Turn the burner to medium heat.
  3. Using a spatula, stir to lightly toast and combine the three ingriedents.
  4. Place the ground corn flour (affiliate link) in a sealable plastic bag.
  5. Place one chicken breast at a time in the plastic bag with the corn flour (affiliate link) and shake until well coated.
  6. Carefully put the corn flour (affiliate link) coated chicken breast in the cast iron skillet (affiliate link). It is best to use tongs to sit the chicken breast in the hot oil. Remember the oil is hot and might splash you when you put the chicken breast in the skillet so use caution.
  7. Cook for 5 minutes per side – just long enough to lightly brown the skin of the chicken.
  8. Sprinkle the remaining spices on the chicken, cut up and dot with butter and then lay fresh rosemary (affiliate link) on top.
  9. Put the lid on the skillet.
  10. Place it in the oven and then turn the oven on to 400 degrees Fahrenheit.*
  11. Bake for 50 minutes. I did not turn mine or remove the lid during this time.
  12. Remove from the oven and serve.


*It is best to not preheat the oven so the cast iron can heat up slowly. Putting cold cast iron in a hot oven can cause it to crack.

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