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.
Barb
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
Barb, I had one of those until I donated it to my friend… it will work too.
Jen
thank you! just what i have been looking for!
Patti
This recipe is awesome. Quick, easy and delicious. Thank you so much.
Kate
This was easy and absolutely delicious! Bone in chicken + butter = amazing!
Samantha M.
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
Toward the top is better as it favors browning and crisping up of the skin.
Irma
I don’t have a cast iron pan. What else can I use?
victor
Irma, in that case, follow my oven-roasted chicken breast recipe.
Melanie
Perfect! Followed instructions exactly and it turned out Great. Super happy and so was my husband 🙂 Thanks so much!
victor
You are very welcome!
Aida
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
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
This was a great dinner
ashlee
the juiciest chicken i have ever had!!!!! ty
Tarra L Alexander
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
You are very welcome, Tara. Enjoy!
MizzBecky82
So no need too brine the chicken on this recipe like your other one mentioned in the beginning?
victor
Correct, you can skip brining.
Mike
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
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
Simple but delicious!
Vera Smith
When put the chicken breast in the oven is it covered or uncovered.
victor
Uncovered.
Denise
Do you cover the chicken at all while cooking in the oven?
victor
No, I cook it uncovered.
mb
This was fantastic and easy. Thanks
Nick
Am I missing where the garlic went in your preparation?
victor
It’s in the second instruction. I rub it on the chicken with salt and pepper.
Pam
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
Thank you for the feedback, Pam.
Anita
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
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
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
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.
Becky Channell
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?