cast-iron ChartsDATASHEET // CT-CI-036
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Chicken Breast (Boneless, Skinless) in the cast iron
Specification: 6-8 oz boneless skinless breasts, pounded to even 3/4-inch thickness, patted dry
Target Temp
425°F (218°C)
Stovetop Sear
Total Time
10–14 mins
Total Cook Window
Flip Mark
6m
Turnover Point
Internal Safe Temp
160°F (pull) → 165°F (74°C) after 5-min rest
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 425°F (218°C) until lightly smoking. Prepare chicken breast (boneless, skinless) (6-8 oz boneless skinless breasts, pounded to even 3/4-inch thickness, patted dry).
2
Cook & Flip
Cook for 10–14 mins. Flip at the 6-minute mark for even browning.
3
Check & Rest
Deep golden-amber crust, releases cleanly from pan, 160°F internal carrying over to 165°F. Confirm internal temperature reaches 160°F (pull) → 165°F (74°C) after 5-min rest. Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 165°F safe poultry standard with carryover rest; Lodge Cast Iron Chicken Searing Specs.
Pro Tip: Do not touch the breast for the first 5 minutes; cast iron naturally releases proteins once a solid Maillard crust forms.
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