This chicken breast recipe is a much improved version of our family's wildly popular Crispy Oven Roasted Chicken Breast recipe. Right now this is by far my favorite way to cook skin-on, bone-in chicken breasts. It's hard to beat its simplicity and the resulting tender, juicy meat hidden underneath golden brown, flavor-packed crispy skin.
The flavor profile of this chicken breast is very similar to the original recipe, and the cooking process is practically the same. However, there are some significant differences. Unlike the original recipe, this chicken recipe is:
- a one pan recipe. All cooking, both on the stove and inside the oven, is done in the same pan. Less mess, less washing to do later
- it's healthier and more economical as it uses less oil
- it's way faster to prepare. The chicken is done in about half the time compared to the original recipe
I also came to like serving this dish with lime wedges, as some acidity really helps balance out the fat coming from cooking oil, butter and chicken skin fat.
Cooking in a cast iron pan has definite advantages. You can move between the stove top and the oven very easily as cast iron pans are oven safe. One less pan to use. And when you move the pan from stove top to the oven, it's already pre-heated so you get uninterrupted cooking. I like this convenience.
Ingredients
- 2 large bone-in skin-on chicken breasts
- 3 large garlic cloves minced
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 tsp black pepper
- 2 tsp sea or kosher salt
Instructions
- Preheat the oven to 410F.
- Meanwhile, prepare the chicken breasts. Place the chicken breasts, one at a time, in a gallon zip lock bag and, using a cast iron skillet, give them a good whack to break the bones and slightly flatten them. This will help get a more uniform cooking. Rub the breasts with salt, pepper and minced garlic. Set aside.
- Heat the butter and the oil in a large cast iron pan over medium-high heat. As soon as the butter turns dark brown, add the chicken breasts skin side down. Sear for two minutes or until the skin becomes dark golden brown. Flip the breasts and sear for another 2 minutes.
- Move the pan into the preheated oven and bake for about 17-20 minutes, until the internal temperature reaches 160F. Remove the breasts from the oven and let them rest for 5 minutes. It’s best to remove the breasts from the pan as hot cast iron will continue cooking the meat for too long. Serve with chopped parsley and lime wedges, and your favorite side dish.
Carlotta says
This chicken was simple and delicious! Nice and juicy ! Thank you!
victor says
You are very welcome. Enjoy!
Robin says
I used Greek seasoning, it turned out very moist and tender, I will be using this recipe again. Thanks for sharing
victor says
Glad to hear it. You are very welcome. Enjoy!
Vickie V. says
Took your advice and used my cast iron skillet. Easy peasy, flavorful, and moist chicken!
victor says
Enjoy!
Carla says
I cooked this recipe last night. So good. Don’t substitute garlic powder instead of real minced garlic which is what makes the flavor of the chicken so good. Perfect recipe for an alternative to deep fried chicken. Will add this recipe to my monthly rotation.
victor says
Happy to hear it. ENjoy!
Vickie says
Chicken it very juicy and moist. Didn't have time to season and let marinate.. It was great. Will use recipe again.
victor says
Glad to hear it. Enjoy!
Lucy says
Can I also use other pieces of chicken such as wings, legs, thighs
victor says
Absolutely, those work very well with this recipe.
Kay says
This dish was easy to make and so yummy. This is the only way I will ever fix chicken breasts from now on. Heathier, too!
victor says
Glad to hear it. Enjoy!
Ro says
Great and easy!!!
Anna C. says
This recipe was a life saver! I'd been floundering around on how to cook the chicken for dinner and this easy to follow recipe really helped. The family loved it!
Betsy says
I have made this several times and I can’t get the heat right. If I wait until the butter starts to turn brown I burn the garlic. How do I get my chicken brown without burning the garlic?
victor says
Hi Betsy, there are a couple of things you can try. You can sear over medium heat if medium-high is too high on your stove. You can also sear first and add the garlic after. Just sprinkle on top and pat down carefully. Finally, you can use granulated garlic, it's much less prone to burning when searing. Hope this helps. Enjoy!
Kris says
I have made this recipe many times, add the minced garlic to the marinade. I use Italian dressing and minced garlic in a lg ziploc bag for 30 minutes then proceed from there… I always suggest room temp chicken as well, browns better..
Mary Elizabeth says
Sooooo delicious! I am embarrassed I have been sautéing boneless chicken breasts for so long when this preparation is available! Simple and perfect.
victor says
Glad you liked it. Check out my other recipes, plenty of delicious things here.
Pat says
This recipe is FANTASTIC!!!!!! Quick, simple, tender and juicy. My sister-in-law and I thoroughly enjoyed every bite.
victor says
I am happy that you liked it. Enjoy and be sure to try my other recipes.
Helene Royster says
Oh wow, it smells so good as they were baking. The sear from the butter in the pan make it the skin so brown and crispy. I can’t wait to dig in.
Terri says
This recipe is excellent! Full or flavor and very moist. A definite winner in our house!!
victor says
Thank Terri. Happy cooking!
Barb says
Can’t wait to try! I don’t have a cast iron fry pan but do have enamel-on cast iron Le Crueset Dutch oven. Do you think that would work?
victor says
Barb, I had one of those until I donated it to my friend... it will work too.
Jen says
thank you! just what i have been looking for!
Patti says
This recipe is awesome. Quick, easy and delicious. Thank you so much.
Kate says
This was easy and absolutely delicious! Bone in chicken + butter = amazing!
Samantha M. says
Hi! Excited to give this recipe a try. Might be a dumb question but does it matter which rack the pan goes on? Should it be toward top or middle or doesn’t matter? Thanks!
victor says
Toward the top is better as it favors browning and crisping up of the skin.
Irma says
I don't have a cast iron pan. What else can I use?
victor says
Irma, in that case, follow my oven-roasted chicken breast recipe.
Melanie says
Perfect! Followed instructions exactly and it turned out Great. Super happy and so was my husband 🙂 Thanks so much!
victor says
You are very welcome!
Aida says
I've been doing it wrong...I usually bake and broil...but it takes time...this recipe is the best...simple method delicious results! It took me longer than 17-20 mins... More like 35 minutes at 415 degrees. But the breast where hefty. I did sprinkle some lemon zest and added lemons slices and thyme to the baking stage will do it again tomorrow for Sunday dinner
Kimmie says
Followed exactly as written. A family HIT! Scrumptious dish better than any chicken you’ll order in a fine restaurant. My husband wants it every night. Haha. W
Leisha says
This was a great dinner
ashlee says
the juiciest chicken i have ever had!!!!! ty
Tarra L Alexander says
Thank you so much was looking for a recipe with chicken and my new cast iron skillet this looks perfect I'm also going to add some Italian seasoning for more of a garlic Italian chicken I'm sure it will turn out fabulous just let me thank you again
victor says
You are very welcome, Tara. Enjoy!
MizzBecky82 says
So no need too brine the chicken on this recipe like your other one mentioned in the beginning?
victor says
Correct, you can skip brining.
Mike says
I was looking for a recipe like this yesterday and tripped upon yours. I'm glad I did...It came out great! I felt like I was cooking in a restaurant—sear in the same pan I use to finish the cook in the oven.
victor says
May I say even better than in a restaurant? I found that in most restaurants I've been to and ordered chicken it was overcooked. It's safer to overcook than under-cook and no restaurant chef will be checking each chicken piece with a thermometer like we do.
Ann says
Simple but delicious!
Vera Smith says
When put the chicken breast in the oven is it covered or uncovered.
victor says
Uncovered.
Denise says
Do you cover the chicken at all while cooking in the oven?
victor says
No, I cook it uncovered.
mb says
This was fantastic and easy. Thanks
Nick says
Am I missing where the garlic went in your preparation?
victor says
It's in the second instruction. I rub it on the chicken with salt and pepper.
Pam says
I had a precious night alone at home and had leftover tabouli. This chicken fit the bill perfectly (I halved the recipe and only used one chicken breast).
***FANTASTIC***
Chicken was moist and I had so much left over that I took some for lunch the next day.
I am a low carb eater and this flavorful and moist chicken will be on the table many more times.
I do think that I am going to try Anita's technique to get a really crispy skin. Who doesn't like crispy skin, right?
victor says
Thank you for the feedback, Pam.
Anita says
I tried this recipe and it was great! The breasts came out juicy and were a pretty brown. I was using them for the protein that you add at the table to "posole" but I could definitely just have eaten the chicken as it was.
I did one tiny thing different and I don't know whether it made a difference - after pounding the chicken and seasoning with salt - I left the chicken uncovered for a few hours in the refrigerator. I have used this "dry" brining technique with roast whole chickens and I like the results and so I thought that it couldn't hurt with the breasts.
Great recipe and really versatile (spelling)>
victor says
Thank you for you feedback Anita. Glad you liked my recipe. Interesting technique. Leaving chicken in a fridge for a while uncovered helps dry out the skin which helps with crisping up later during cooking. Thanks for sharing.
MizzBecky82 says
I’m trying the dry brine of Anita’s on 4 smaller sized BISO Split Chicken Breast. . . . Do I need to A) rinse the kosher salt off before I continue with the rest of recipe or just not add anymore salt. I put a good bit of kosher salt on both sides of chicken?
victor says
Yes, you'd want to remove the dry brine, it will make the chicken too salty. If you brine, don't add any more salt.
Brooke Shelby Biggs says
NO! Brining works with osmosis. The salt is working into the flesh and transforming chemically. A dry brine doesn't need to be rinsed. You should use a salt like kosher rather than table, however.
Becky Channell says
I’m trying the dry brine of Anita’s on 4 smaller sized BISO Split Chicken Breast. . . . Do I need to A) rinse the kosher salt off before I continue with the rest of recipe or just not add anymore salt. I put a good bit of kosher salt on both sides of chicken?