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Home » Entrées » Chicken Recipes » Pan-Seared Oven Baked Chicken Breast

Pan-Seared Oven Baked Chicken Breast

July 25, 2017 by victor 54 Comments

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.

Two deep golden brown, crispy chicken breasts in a cast iron pan with lime wedges around, sprinkled with chopped parsley.

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.

Pan-Seared Oven Baked Chicken Breast

4.95 from 18 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 chicken breasts
Calories:
Author: Victor

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.

 

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    Recipe Rating




     

  1. Vickie

    October 17, 2022 at 9:03 pm

    Chicken it very juicy and moist. Didn’t have time to season and let marinate.. It was great. Will use recipe again.

    Reply
    • victor

      January 20, 2023 at 1:51 pm

      Glad to hear it. Enjoy!

      Reply
  2. Lucy

    May 11, 2022 at 11:17 am

    Can I also use other pieces of chicken such as wings, legs, thighs

    Reply
    • victor

      June 07, 2022 at 12:56 pm

      Absolutely, those work very well with this recipe.

      Reply
  3. Kay

    May 10, 2022 at 10:42 am

    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!

    Reply
    • victor

      June 07, 2022 at 11:50 am

      Glad to hear it. Enjoy!

      Reply
  4. Ro

    April 10, 2022 at 4:53 pm

    Great and easy!!!

    Reply
  5. Anna C.

    September 29, 2021 at 3:58 pm

    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!

    Reply
  6. Betsy

    September 16, 2021 at 4:31 pm

    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?

    Reply
    • victor

      September 17, 2021 at 10:50 am

      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!

      Reply
  7. Mary Elizabeth

    September 01, 2021 at 10:03 am

    Sooooo delicious! I am embarrassed I have been sautéing boneless chicken breasts for so long when this preparation is available! Simple and perfect.

    Reply
    • victor

      September 01, 2021 at 12:47 pm

      Glad you liked it. Check out my other recipes, plenty of delicious things here.

      Reply
  8. Pat

    August 22, 2021 at 10:24 pm

    This recipe is FANTASTIC!!!!!! Quick, simple, tender and juicy. My sister-in-law and I thoroughly enjoyed every bite.

    Reply
    • victor

      August 23, 2021 at 12:31 pm

      I am happy that you liked it. Enjoy and be sure to try my other recipes.

      Reply
  9. Helene Royster

    June 15, 2021 at 6:54 pm

    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.

    Reply
  10. Terri

    March 21, 2021 at 3:13 pm

    This recipe is excellent! Full or flavor and very moist. A definite winner in our house!!

    Reply
    • victor

      March 23, 2021 at 11:38 am

      Thank Terri. Happy cooking!

      Reply
  11. Barb

    December 11, 2020 at 2:19 pm

    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?

    Reply
    • victor

      December 12, 2020 at 9:20 am

      Barb, I had one of those until I donated it to my friend… it will work too.

      Reply
  12. Jen

    September 21, 2020 at 7:08 am

    thank you! just what i have been looking for!

    Reply
  13. Patti

    August 15, 2020 at 4:15 pm

    This recipe is awesome. Quick, easy and delicious. Thank you so much.

    Reply
  14. Kate

    June 20, 2020 at 4:30 pm

    This was easy and absolutely delicious! Bone in chicken + butter = amazing!

    Reply
  15. Samantha M.

    June 11, 2020 at 10:56 pm

    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!

    Reply
    • victor

      June 12, 2020 at 7:04 pm

      Toward the top is better as it favors browning and crisping up of the skin.

      Reply
  16. Irma

    April 16, 2020 at 9:41 pm

    I don’t have a cast iron pan. What else can I use?

    Reply
    • victor

      April 17, 2020 at 10:17 am

      Irma, in that case, follow my oven-roasted chicken breast recipe.

      Reply
  17. Melanie

    February 29, 2020 at 6:47 pm

    Perfect! Followed instructions exactly and it turned out Great. Super happy and so was my husband 🙂 Thanks so much!

    Reply
    • victor

      February 29, 2020 at 9:44 pm

      You are very welcome!

      Reply
  18. Aida

    February 08, 2020 at 11:56 pm

    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

    Reply
    • Kimmie

      March 19, 2020 at 10:06 pm

      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

      Reply
  19. Leisha

    February 07, 2020 at 11:09 am

    This was a great dinner

    Reply
  20. ashlee

    January 27, 2020 at 5:32 pm

    the juiciest chicken i have ever had!!!!! ty

    Reply
  21. Tarra L Alexander

    January 14, 2020 at 6:41 pm

    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

    Reply
    • victor

      January 14, 2020 at 7:11 pm

      You are very welcome, Tara. Enjoy!

      Reply
  22. MizzBecky82

    November 20, 2019 at 11:03 pm

    So no need too brine the chicken on this recipe like your other one mentioned in the beginning?

    Reply
    • victor

      November 21, 2019 at 4:54 pm

      Correct, you can skip brining.

      Reply
  23. Mike

    October 10, 2019 at 10:04 am

    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.

    Reply
    • victor

      October 10, 2019 at 6:23 pm

      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.

      Reply
  24. Ann

    August 24, 2019 at 9:25 pm

    Simple but delicious!

    Reply
  25. Vera Smith

    June 30, 2019 at 12:38 pm

    When put the chicken breast in the oven is it covered or uncovered.

    Reply
    • victor

      June 30, 2019 at 3:17 pm

      Uncovered.

      Reply
  26. Denise

    June 13, 2019 at 6:19 pm

    Do you cover the chicken at all while cooking in the oven?

    Reply
    • victor

      June 13, 2019 at 6:38 pm

      No, I cook it uncovered.

      Reply
  27. mb

    April 14, 2019 at 4:12 pm

    This was fantastic and easy. Thanks

    Reply
  28. Nick

    January 09, 2019 at 5:49 pm

    Am I missing where the garlic went in your preparation?

    Reply
    • victor

      January 09, 2019 at 10:50 pm

      It’s in the second instruction. I rub it on the chicken with salt and pepper.

      Reply
  29. Pam

    April 23, 2018 at 6:49 pm

    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?

    Reply
    • victor

      April 23, 2018 at 7:19 pm

      Thank you for the feedback, Pam.

      Reply
  30. Anita

    September 23, 2017 at 5:08 pm

    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)>

    Reply
    • victor

      September 24, 2017 at 8:07 am

      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.

      Reply
      • MizzBecky82

        November 20, 2019 at 11:24 pm

        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?

        Reply
        • victor

          November 21, 2019 at 4:56 pm

          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

          September 05, 2021 at 8:48 pm

          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

      November 20, 2019 at 11:33 pm

      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?

      Reply

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Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...
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