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    🏠Home » Recipes » Chicken Breast Recipes

    Pan Seared Oven Baked Chicken Breast

    Sep 11, 2020 | Last Updated Mar 30, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.54 from 440 votes

    An easy 30-minute recipe starting with searing the chicken breasts on the stovetop, then oven-baked to finish them off for a great tasting, moist, and tender weeknight dinner.

    close up picture of a cooked chicken breast on a white plate

    Table of Contents
    • 🐓The Chicken
    • 🧂The Seasoning
    • ♨️The Pan
    • ⏰Time
    • 👨‍🍳Food Safety Tips
    • 📖Chicken Breast Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

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    Introduction

    This is really how I cooked for many years. I would get home from work, and I was tired, but we want a good dinner. I spent 5-10 minutes of preparation time and usually finish in the oven as I'm unwinding, and in another 15-20 minutes or so, dinner is made.

    Faster than ordering pizza and so much better, healthier, and if you're cheap, then cheaper. You must think ahead a little and have a main course in the fridge.

    I have a freezer in the garage fridge for meat only. I might take out a couple of chicken breast, a pork tenderloin, and some sirloin and just let them thaw in the fridge for a few days and work my way through them.

    The Maillard Reaction

    One of the secrets of this recipe is searing. You get a nice Maillard reaction (the searing/browning) to add lots of flavors you get no other way.

    A Maillard reaction is a reaction promoted by heat between proteins and carbohydrates. After several steps, it leads to browning and new flavors. It is different from caramelization since caramelization involves only carbohydrates.

    Just sticking them in the oven will not get you there. Get them close to the final color you like during the searing before you move on the oven roasting step.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    This is number one in the standard rotation. A very strong 4. It is a little plain to be a 5 rating.

    🐓The Chicken

    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 175° to 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 are using vary in thickness, you should flatten the thicker one down a bit with a meat mallet or heavy pan. If your chicken breasts are an inch thick, flatten them down a little to ¾ inch thick.

    This should not be done with chicken that is still frozen. The outside will be over-cooked and chewy before you get the thickest part of the breast to the safe temperature of 165.

    🧂The Seasoning

    This is a season as you wish recipe, but I don't suggest anything with sugars since they might burn with the searing.

    Just a coarse salt and pepper will do, but we like our homemade All Purpose Seasoning - 7:2:1 and 7:2:2 and keep it on the stovetop. It adds garlic, which is required in our household.

    ♨️The Pan

    This is a perfect recipe for cast iron. I generally use a 10-inch skill for this. It is the perfect stovetop to oven pan and just the right size for two breasts.

    Other sizes and non-cast iron skillets can be used. But be sure you are using an oven-safe pan if you are moving it from the stovetop to the oven.

    If you don't have an appropriate pan, you can use a different pan for the stovetop then transfer the chicken to a preheated oven-safe pan to finish cooking.

    ⏰Time

    The most common size breasts (10-12 oz.) will take about 15 minutes in the oven after a nice medium searing. A large, thick breast will be 5 minutes or a little longer. A small breast may take a little as 10 minutes in the oven.

    Always cook to a final internal temperature of 165° and never by time alone. Times are provided to help you plan only.

    There is only a little variability in this recipe, and most of it is related to the thickness of the chicken breasts and a bit by the amount you sear.

    These time estimates are based on an oven temperature of 375° convection or 400° conventional oven. 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, be sure to let the chicken rest for 5 minutes before cutting to reabsorb the fluid in the meat from the cooking process.

    👨‍🍳Food Safety Tips

    For safety, you must check the internal temperature of the thickest part of the breast and get to 165°.

    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? .

    📖Chicken Breast Recipes

    How to Bake Chicken Breasts in a Convection Oven

    Parmesan Baked Chicken Breast

    How to Grill Chicken Breasts on a Gas Grill

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chicken Breast Recipes, Chicken Recipes, Easy Dinner Recipes
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    🖼️Step-by-Step Photo Instructions

    patting dry chicken breasts with paper towels

    Preheat the oven to 375° convection (400° for a regular oven). Put an oven-safe pan on a stovetop over medium-high heat with a teaspoon of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken

    seasoning raw chicken breast sith salt

    Sprinkle lightly with salt and pepper or seasoning of your choice.

    adding a seasoned chicken breast to a cast iron skillet with oil

    When the oil is hot and shimmering, carefully lay the chicken breast in the hot pan. Brown both sides for 3-4 minutes each.

    Browned chicken breast to a cast iron skillet_

    Get them to almost the color you want when eating. So you have seared, flipped, seared, flipped, and then to the oven.

    moving the chicken in the skillet to the oven

    Bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be 15 minutes and the thicker bigger ones for about 20 minutes.

    cooked chicken breast in cast iron skillet

    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.

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    📖Recipe

    a close up picture of a cooked chicken breast on a white plate

    Pan Seared Oven Baked Chicken Breast

    From Dan Mikesell AKA DrDan
    An easy 30-minute recipe starting with searing the chicken breasts on the stovetop, then oven-baked to finish them off for a great tasting, moist, and tender weeknight dinner.
    Tap to leave a Rating
    4.54 from 440 votes
    Print Email Text CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings #/Adjust if desired 2 servings

    Ingredients

    US Customary - Convert to Metric
    • 2 skinless boneless chicken breasts - about 10 oz each well timed
    • 1 teaspoon oil
    • Salt and pepper to taste OR 7:2:1

    Instructions

    • Preheat the oven to 375° convection (400° for a regular oven). Put an oven-safe pan on a stovetop over medium-high heat with a teaspoon of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken
      patting dry chicken breasts with paper towels
    • Sprinkle lightly with salt and pepper or seasoning of your choice.
      seasoning raw chicken breast sith salt
    • When the oil is hot and shimmering, carefully lay the chicken breasts in the hot pan. Brown both sides for 3-4 minutes each.
      adding a seasoned chicken breast to a cast iron skillet with oil
    • Get them to almost the color you want when eating. So you have seared, flipped, seared, flipped, and then to the oven.
      Browned chicken breast to a cast iron skillet_
    • Bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be 15 minutes and the thicker bigger ones for about 20 minutes.
      cooked chicken breast in cast iron skillet
    • 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.
      a close up picture of a cooked chicken breast on a white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Do not try with frozen chicken.
    2. Try to use breast of about the same size and thicken. If over ¾ inch thick, flatten them a bit with a meat mallet or bottom of a heavy pan.
    3. Season as you want but I suggest nothing with sugar that may burn. We use All Purpose Seasoning - 7:2:1 and 7:2:2.
    4. Start searing with a preheated pan, not cold. The oil should be shimmering. You may need more oil if you don't use well-seasoned cast iron or non-stick skillet.
    5. Sear in the pan to approximately the final color you want.
    6. First, sear with the smooth side up, then flip, sear, then one final flip as it goes into the oven.
    7. The oven time can vary by size and thickness. Usually, 15-20 minutes but you must check for the final internal temperature of 165°. Thinner breasts may take as little as 10 minutes.
    8. Rest for 5 minutes after cooking before cutting.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 220 kcal (11%) | Protein : 48 g (96%) | Fat : 4 g (6%) | Saturated Fat : 0.3 g (2%) | Polyunsaturated Fat : 0.3 g | Monounsaturated Fat : 2 g | Cholesterol : 140 mg (47%) | Sodium : 710 mg (30%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published August 28, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Zen

      April 22, 2022 at 7:02 am

      5 stars
      My new favorite way to make chicken! Thank you!

      Reply
    2. Deborah

      March 20, 2022 at 12:35 pm

      5 stars
      The best chicken breasts ever. Recipe couldn't be clearer. Thanks.

      Reply
    3. Janet

      January 26, 2022 at 10:31 am

      After searing the boneless chicken breasts on the stove, can you place them in the oven on baking sheet to complete the recipe?
      Thank you for your answer.
      Janet

      Reply
      • Dan Mikesell AKA DrDan

        January 26, 2022 at 11:13 am

        Hi Janet,

        Welcome to the blog.

        The chicken may release a small amount of fluid as it cooks, especially if it was previously frozen. You don't want that dripping in your oven.

        So, you should use something with a rim if your stovetop pan won't be going in the oven. I use sheet pans but a cake pan, or casserole dish would be fine. Remember, if you are transferring pans like this, preheat the oven pan with the oven when it preheats and it may need a bit of oil to prevent sticking.

        Hope that helps.

        Dan

      • Wes

        April 27, 2022 at 9:07 pm

        You could, but it will take longer to cook than if you left them cook in the skillet. Try preheating the pan in the oven so that it’s hot once you put the chicken breasts on it.

    4. Roger

      January 11, 2022 at 8:53 am

      5 stars
      For some reason I remember this recipe from years ago, but it included garlic. I distinctly remember a phrase such as letting the garlic "blossom" or similar language. Am I nuts?

      Reply
      • Dan Mikesell AKA DrDan

        January 11, 2022 at 6:16 am

        Hi Roger,

        Welcome to the blog.

        I had several pan-seared recipes over the years, and a few had raw garlic that I bloomed a bit before adding it to the meat. I remember a filet and pork tenderloin recipe, and there may have been a chicken breast that I don't remember at the moment. All those recipes have been combined with/merged with other recipes.

        I have pulled that technique off the site since it is easy to burn the garlic, and most readers are inexperienced cooks. If you want to do the garlic, add a clove or two of minced or crushed garlic to a bit of butter and cook for a minute or two, then spoon on the chicken as it goes into the oven. Be sure not to leave garlic bits in the pan that goes into the oven.

        Dan

    5. Dan

      October 28, 2021 at 6:55 pm

      5 stars
      I have never posted a reply to a recipe before . . . that is before “today”! I have to say this recipe is truly a family favorite! I have made it 5 times and it never lets you down. Last time I used rosemary and thyme in addition to the salt and pepper. Made for a fun main dish!
      Thanks so much!

      Reply
    6. Ross Armstrong

      October 26, 2021 at 5:13 pm

      5 stars
      I have yet to try this but it sounds great. When you let the chicken rest once out of the oven is it in the cast iron pan or do you plate it right out of the oven to let it rest?

      Reply
      • Dan Mikesell AKA DrDan

        October 26, 2021 at 5:19 pm

        Hi Ross,

        Welcome to the blog.

        The rest is to provide time for fluid to reabsorb into the cells of the meat. Cast iron holds heat that will inhibit that, so plate and lightly tent is generally the best. Practically speaking most of the time by the time you remove from the pan and serve, you have your wait time covered.

        Dan

    7. Candy

      September 20, 2021 at 10:34 pm

      5 stars
      Thawed some breasts today and seared them to a beautiful color. Then I put them in the oven for 20 minutes, just as you suggest. They were a little dry around the edges, but, oh, so tender away from the edges. I don't often buy breasts; I usually buy thighs. About how long should I keep thighs in the oven?

      P.S. The pups are beautiful ... such a stunning color!

      Reply
      • Dan Mikesell AKA DrDan

        September 20, 2021 at 10:43 pm

        Hi Candy,

        Welcome to the blog.

        Breasts tend to dry a bit and especially if previously frozen. So a brine would help that.

        With thighs, I have a slightly different method. See https://www.101cookingfortwo.com/oven-baked-chicken-thighs/

        Thanks for the note and Molly and Lilly say thanks for the compliment.

        Dan

    8. Amber

      April 05, 2021 at 5:56 pm

      5 stars
      So easy and delicious! This was my third time using this method and it came out perfect every time! Thank you!

      Reply
    9. Deborah J. Lein

      October 09, 2020 at 12:14 am

      Made this tonight. The chicken had been brined and frozen; then thawed. I used ghee (clarified butter) instead of oil. Also fresh ground pepper, thyme and garlic powder. After searing both sides, I added some grated parmesan cheese and bread crumb, then spritzed with PAM cooking spray. After baking, I took chicken out, measured temperature and placed on a serving plate. Then I took the pan out of the oven, warmed it on low heat and splashed in about 1/4 cup white wine to make a pan sauce out of the browned bits on the bottom. YUM YUM!!

      Reply
      • PSUCHIC06

        April 11, 2022 at 7:22 am

        5 stars
        Very clear recipe! It is funny how a simple chicken breast can cause so much stress! This recipe is wonderful and yielded 2 delicious pieces. Looking forward to leftovers in a wrap!

        Definitely going to try other recipes off ypur site!

    10. Jeannette

      September 01, 2020 at 3:39 pm

      5 stars
      I always stayed away from cooking chicken for fear of drying it out, but since I found your instructions I can make perfect chicken juicy and seasoned perfectly every time!! Thank you! I use the chicken for entree, or sliced on top of salads or pasta, or quesadillas, etc. Everything chicken starts with this!!
      :-)

      Reply
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