A simple 30-minute recipe that starts with searing the chicken breasts on the stove and ends with baking them in the oven until they reach 165° for a delicious, moist, and tender weeknight dinner.
This is how we cooked for many years. We had a freezer in the garage fridge for meat only. I would take out a couple of chicken breasts, a pork tenderloin, and some steaks, let them thaw in the refrigerator for a few days and work our way through them.
I would get home late from work. But we want a nice dinner on a short timeline. I spend 5-10 minutes of preparation time and usually finish in the oven as Im unwinding, and in 15-20 minutes, dinner was ready.
One of the easiest and most reliable ways to make juicy, flavorful chicken for a quick weeknight dinner is to pan roast chicken breasts. By sear the chicken in a skillet and then finishing it in the oven, you get crispy, golden chicken on the outside and tender, juicy meat on the inside. But how long should you pan roast chicken breasts to get the perfect texture and doneness? Read on for a full guide to timing this easy cooking method for boneless or bone-in breasts.
Understanding Pan Roasting
Pan roasting combines two cooking methods – searing and roasting – to deliver next-level chicken breasts with a minimum of fuss. Here’s how it works
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Searing: First, the chicken is seared in a hot skillet on the stovetop to caramelize the exterior and seal in juices. You want the chicken skin or surface to become deep golden brown.
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Roasting Next, the seared chicken is transferred to a hot oven to finish cooking through gently and evenly. The oven’s dry, ambient heat does the work of roasting the chicken.
This two-step pan roasting method gives you the golden, crispy outside of sautéed or fried chicken and the soft, juicy inside of oven-roasted chicken. You can get chicken that you’ll want in less time and with only one pan to clean!
How Long to Roast Boneless, Skinless Chicken Breasts
For boneless, skinless chicken breasts that are roughly 6-8 ounces each, here are the recommended pan roasting times:
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In a hot pan, brown the chicken breasts for three to four minutes on each side.
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Transfer the skillet to a 400°F oven and roast for 10-15 minutes, until chicken reaches an internal temperature of 165°F.
Thinner chicken breasts on the smaller side may only need 8-10 minutes in the oven after searing. The key is to monitor temperature, not just time.
How Long to Roast Bone-In, Skin-On Chicken Breasts
Chicken breasts cooked bone-in and skin-on will take a bit longer to pan roast since the bones and skin help insulate the meat:
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Sear skin-side down for 5-6 minutes first. Then flip and sear the second side for 4-5 minutes more.
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Roast in a 400°F oven for 25-35 minutes until breasts register 165°F. Thicker, heavier breasts may take closer to 35 minutes.
The bone and skin prevent the interior meat from overcooking while the exterior gets crispy. Again, use a meat thermometer as the surefire way to test doneness.
Step-by-Step Guide to Pan Roasting Chicken Breasts
Ready to pan roast some flawless chicken breasts? Follow these simple steps:
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Dry the chicken off and season it all over with herbs, salt, pepper, etc. Let marinate in the fridge for added flavor.
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Preheat oven to 400°F. Place a heavy oven-safe skillet (cast iron or stainless steel) inside to preheat as well.
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Sear chicken over medium-high heat skin-side down first. Resist urge to move chicken until deep golden brown.
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Flip chicken and transfer skillet to preheated oven. Roast based on thickness of breasts, testing doneness with thermometer.
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Rest chicken 5-10 minutes before slicing for maximum juiciness. Make an easy pan sauce while chicken rests!
Helpful Tips for Perfect Pan-Roasted Chicken
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Pat chicken dry before searing for better browning.
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Use heavy skillet like cast iron for even cooking.
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Don’t crowd chicken in pan. Give each breast space.
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Baste or flip chicken during roasting for even browning.
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Allow chicken to rest before cutting for juicy meat.
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Make an easy pan sauce from the browned bits stuck to the skillet!
The Benefits of Pan Roasting Chicken Breasts
Besides being easy and convenient, pan roasting chicken breasts has several advantages over oven roasting alone:
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More flavor from fond and browned exterior.
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Faster cooking time since oven only finishes chicken.
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Less drying out thanks to hot skillet jump start.
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Crispier skin when using bone-in, skin-on breasts.
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Easy pan sauce from flavorful browned bits.
Once you’ve mastered the simple art of pan roasting, you may never oven roast chicken breasts again. The minimal time and effort pays off in delicious, tender chicken perfect for easy weeknight meals, meal prep, or impressive dinners. Give pan roasting a try for your next chicken breast recipe!
How to make this recipe
- Preheat the oven to 375° convection or 400° conventional.
- Trim and pat dry the chicken. Spread the chicken breast out with a meat mallet or the bottom of a heavy pan if it’s more than ¾ inch thick.
- Over medium-high heat, melt the oil in a pan that can go in the oven. Cast iron is best.
- Add a little salt and pepper or any other seasoning you like.
- Make sure the chicken breasts are safe to touch when the oil is hot and shimmering. Brown each side for three to four minutes, until they are almost the color you want when you eat them.
- Bake for 15-20 minutes until an internal temperature of 165°. It will be 15 minutes for the thinner breasts and 20 minutes for the bigger ones.
- Let rest for 5 minutes before serving.
In an oven temperature of 375° convection or 400° conventional, the most common size breasts (10-12 oz. ) will take about 15 minutes after a nice medium searing. A larger breast will be about 5 minutes more. A small breast may take as little as 10 minutes in the oven.
Variability is related to the thickness of the chicken breasts and a bit by the amount of searing. Always cook to a final internal temperature of 165° and never by time alone. Times are provided to help you plan only.
You can use a different oven temperature if you are cooking something else since you are cooking to a final internal temperature. It will take a bit longer or shorter, depending on your adjustments.
Also, let the chicken rest for 5 minutes before cutting to reabsorb the fluid in the meat from the cooking process.
This is a skinless boneless chicken breast recipe. It is not for skin-on or bone-in breasts. You can use skinless chicken thighs, but I suggest a finish temperature of 180°+, although 165° is safe.
If you are doing more than one breast, try to use breasts of about the same sizes and thickness. If the breasts you use vary in thickness, you should flatten the thicker ones to ¾ inches with a meat mallet or heavy pan.
This cooking method should not be used for chicken that is still frozen. The outside will be overcooked and chewy before you get the thickest part of the breast to the safe temperature of 165°.
Even though coarse salt and pepper work, we like to make our own All Purpose Seasoning (7:2:1 and 7:2:2) and keep it on the stove. It adds garlic, which is required in our household.
Season to your taste, but I dont suggest anything with sugars since they might burn with the searing.
Searing will create a Maillard reaction caused by heating proteins and carbohydrates. It leads to browning and new flavors. It is different from caramelization since caramelization involves only carbohydrates. One of the secrets of this recipe is the searing. You get a nice Maillard reaction (the searing/browning) to add lots of flavors you get no other way. Before you move on to the oven-roasting step, sear them until they are almost the color you want. Just baking them in the oven will not get you there/.
Cast iron can quickly go from the stovetop to the oven safely. It’s cheap, doesn’t stick too much, and evenly distributes heat without hot spots. It’s almost the perfect pan for this kind of recipe. I use a 10-inch cast iron skillet for two breasts for this recipe. A 12-inch skillet will work for up to 4 chicken breasts. You can use a different pan on the stove and then move the chicken to a hot oven-safe pan to finish cooking if you don’t have cast iron or another pan that can go from the stove to the oven.
For safety, use an instant-read thermometer in the thickest part of the chicken to be sure the internal temperature reaches the safe temperature of 165° and never cook by time.
Chicken should not be rinsed for food safety. It will splatter germs over your kitchen. For more details, please see Chicken- To Rinse or Not To Rinse? .
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Preheat the oven to 375° convection or 400° conventional. Trim and pat dry the chicken with paper towels. If the chicken breast is over ¾ inches thick, flatten it with a meat mallet or the bottom of a heavy pan.
Sprinkle lightly with salt and pepper or the seasoning of your choice.
Put an oven-safe pan (cast iron preferred) over medium-high heat with a teaspoon of oil or some butter. When the oil is hot and shimmering, carefully lay the chicken breast in the hot pan. Brown both sides for 3-4 minutes each.
Get them to be almost the color you want when eating. So, sear, flip, sear, and a final flip into the oven.
Bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be for 15 minutes, and the bigger breasts for about 20 minutes.
Let rest for 5 minutes before serving. Done in less than 30 minutes, and you spent most of the time setting and unwinding. Not bad, not bad at all.
Pan Seared Oven Baked Chicken Breasts
- ▢ 2 chicken breasts (about 10 ounces each) that don’t have any skin or bones
- ▢ 1 teaspoon oil
- ▢ Salt and pepper to taste OR 7:2:1
- Preheat the oven to 375° convection or 400° conventional. Trim and pat dry the chicken with paper towels. Spread the chicken breast out with a meat mallet or the bottom of a heavy pan if it’s more than ¾ inch thick.
- Add a little salt and pepper or any other seasoning you like.
- Put some butter or a teaspoon of oil in an oven-safe pan (cast iron is best). Set the heat to medium-high. Carefully place the chicken breast in the hot pan when the oil is glossy and hot. Brown both sides for 3-4 minutes each.
- Get them almost the color you want before you eat them. That’s it—sear, flip, sear, and one last flip into the oven.
- Bake for 15-20 minutes until an internal temperature of 165°. Each breast will be there for 15 minutes. The bigger breasts will be there for 20 minutes.
- Let rest for 5 minutes before serving. Done in less than 30 minutes.
- Do not try with still frozen chicken.
- Try to use breasts that are about the same size and bulk them up. Spread them out with a meat mallet or the bottom of a heavy pan if they are more than ¾ inch thick.
- Add as many spices as you like, but don’t use any sugar that could burn. We use All Purpose Seasoning – 7:2:1 and 7:2:2.
- Start searing with a preheated pan, not cold. The oil should be shimmering. If you don’t use a cast iron or nonstick skillet that has been used before, you may need more oil. But if you have smoke, turn down the heat a bit. Butter will work.
- Sear the meat in the pan until it’s almost the color you want.
- Start by sear it with the smooth side facing up. Then flip it, sear it again, and do one last flip before putting it in the oven.
- The oven time can vary by size and thickness. Usually, 15 to 20 minutes, but you need to make sure the internal temperature reaches 165° before it’s done. Thinner breasts may take as little as 10 minutes.
- Rest for 5 minutes after cooking before cutting.
Gordon Ramsay Demonstrates How To Cook A Perfect Chicken Breast | Season 6 Ep. 2 | MASTERCHEF JUNIOR
FAQ
How long does chicken breast take to cook in a pan?
How long do you pan roast chicken breast?
Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.
How do you cook chicken breast in a pan so it doesn’t dry out?
InstructionsFlatten the chicken breasts. Season the chicken breasts. Heat the pan. Cook the chicken breasts over medium heat for 1 minute without moving. Flip the chicken breasts. Turn the heat down to low. Cover the pan and cook on low for 10 minutes. Turn off the heat and let sit for an additional 10 minutes.
How long do chicken breasts take to roast?
It will take 16–18 minutes for a 150–200g/5½–7oz skinless chicken breast fillet, 18–20 minutes for a 200–250g/7–9oz one, and 20–22 minutes for a 250–300g/9–10½ one.
How long does it take to cook a chicken breast?
Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. If you stick an instant-read thermometer in the middle of a chicken breast and read 150 degrees F (66 degrees C), it’s done. This should take about 5 minutes.
How do you cook chicken breast in a pan?
Juicy, golden and never dry—this foolproof method for cooking chicken breasts in a pan works every single time. Use paper towels to pat the chicken breasts dry—this helps get a great sear. Season both sides generously with salt and pepper. Place a large skillet over medium-high heat. Add the oil and heat for 1–2 minutes, until it shimmers.
How long do you cook chicken breast in a frying pan?
Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. If you stick an instant-read thermometer in the middle of a chicken breast and read 150 degrees F (66 degrees C), it’s done. This should take about 5 minutes. Add vinegar and cold butter to the pan with chicken.
What is pan roasted chicken breast?
Pan-roasted chicken breast is a culinary joy that marries simplicity with a range of flavors. It’s a recipe that tells a story of comfort and care. I’ve enjoyed it countless times, whether cooking for family or sharing a meal with friends. The joy lies not just in the dish but in the moments it creates.
How long do you cook chicken breast without flipping?
Heat the skillet over medium-low (or medium heat for thin cut breasts). Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.
How to cook pan roasted chicken?
Here are a few tips to ensure your pan-roasted chicken turns out fantastic: Use a Heavy Skillet: A cast-iron skillet is ideal for even cooking and great heat retention. Let the Chicken Sit at Room Temperature: This helps in cooking evenly. Experiment with Herbs: Don’t hesitate to mix and match your herb choices based on what you have on hand.