An easy 30-minute recipe starting with a pan sear, then oven baked to finish it off this moist and tasty pan-seared oven roasted skinless boneless chicken breast. What more can you want in a weeknight recipe?
Editor's Note: Originally Published August 28, 2011. Updated with re-edited photos and edited and expanded text.
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.
My Rating
This is number one in the standard rotation. A very strong 4. It is a little plain to be a 5 rating.
Pro Tips: Recipe Notes for Pan Seared Oven Roasted Skinless Boneless Chicken Breasts
The Seasoning
I make All Purpose Seasoning – 7:2:1 and 7:2:2 and keep it on the stove top. Before I had that, I used a commercial mix or just add kosher salt, pepper and garlic powder.
The Chicken
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.
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.
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 carbohydrate.
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.
How long to cook chicken breasts?
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. A small breast may take a little as 10 minutes in the oven.
The most common size you will see anymore 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 than the medium.
For safety, you must check the internal temperature of the thickest part of the breast and get to 165.
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
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? .
Other Great Chicken Breast Suggestions
Other Pan Seared Recipes
Learn one method for all these recipes.
Pan Seared Oven Roasted Strip Steak
Pan Seared Oven Roasted Filet Mignon
Pan Seared Oven Roasted Pork Chops
Pan Seared Oven Roasted Pork Tenderloin
First, preheat the oven to 375 convection (400 for a regular oven). Put an oven-safe pan on a stove top over medium-high heat with a teaspoon of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken
Sprinkle lightly with salt and pepper or 7:2:1 (see previous post). By now the oil should be hot.
Brown both sides for 3-4 minutes each.
Get them to almost the color you want when eating.
Transfer to oven. Bake for 15-20 minutes until an internal temperature of 165. The thinner breast will be 15 minutes and thicker bigger ones 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.
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Pan Seared Oven Roasted Chicken Breast
Ingredients
- 2 skinless boneless chicken breasts - 8-10 oz each well timed
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste OR 7:2:1
Instructions
- First, preheat oven to 375 convection or 400 conventional. Put an oven-safe pan on a stove top over medium-high heat with 1 teaspoon of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken.
- Sprinkle with salt and pepper or 7:2:1 to taste. By now the oil should be hot.
- Brown both sides for 3-4 minutes each. Get them to almost the color you want when eating.
- Transfer to oven. Bake for 15-20 minutes until internal temperature of 165. The thinner breast will be 15 minutes and thicker bigger ones about 20 minutes. Let rest after cooking
Recipe Notes
Pro Tips:
- Do not try with frozen chicken.
- Sear in the pan to approximately the final color you want.
- Start searing with a preheated pan, not cold.
- First sear with the smooth side up, then flip, sear, then one final flip as it goes into the oven.
- The oven time can vary by size and thickness. Usually, 15-20 minutes but you must check for the final internal temperature of 165.
- Rest for 5 minutes after cooking before cutting.
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
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally published August 28, 2011
Monica Jones
This is my new, go-to way to cook chicken breasts when I want something tasty and quick with a side of veggies. I used the Keg seasoning from Costco - it was delicious and SO easy. Really glad I came across this recipe while googling "cast iron chicken breast" because I am so excited to try your other recipes - they look to be equal parts comfort food and straight forward with a nod to moderately healthy substitutes. Thanks Dr. Dan!
DrDan
Hi Monica,
This has been a standard for me for 30 plus years. I have done this hundreds of times and it is always good. When I started the blog as a hobby for the family recipes, I realized things like this were just not published out there.
Please have a look around and let me know if you have questions or comments. https://www.101cookingfortwo.com/category/101s-top-posts/ has my personal favorites and is a good place to start.
Thanks for the note.
Dan
yolanda
By far the absolute best chicken breast recipe I've ever used. The instructions were so simple and the chicken came out juicy, moist and tasty. This recipe is so simple that I've committed it to memory and it actually looks like I'm a good cook when I can put a couple of chicken breast on a the drop of a dime and have dinner ready in about 30minutes. This is a weekly staple on my home. Love, love, love this recipe and the 7:2:2 mix.
DrDan
Thanks Yolanda,
I do love simple recipes. I do the same technique with pork tenderloins, filets and strip steaks.
Thanks for the note.
Dan
Kristin
Seriously this recipe is great! Even my daughter who is SO picky ate this chicken. Thank you!! I've now made this 4 times so figured I'd better thank you 😊
DrDan
Thanks Kristin, this is one of my favorites.
Dan
Vnix
Perfect for a busy single. I only added my favorite smoked paprika to the 7:2:1.
Pam
Dr. Dan, I would SERIOUSLY give this recipe 10 🌟 of I could! In all of my 50 years of eating, I have never before had such a tender, juicy and flavorful chicken breast! It was fork-tender - no knife required! I used Tony Chachere's Creole seasoning instead of the 7:2:1 mix, and the flavor was absolutely amazing! My husband and I plan to use the 7:2:1 mix for chicken Alfredo and chicken Caesar salads. We have decided that this is the ONLY way to make chicken breasts from now on. Our compliments to the Chef! 😋
DrDan
Aww shucks.
Thanks for the note and "10"
Dan
Kristin
This was so good! Even my super picky daughter ate it. Thanks for a new way to make chicken breasts!
Amy
This was really tasty! My daughter asked me to make it again. So easy....left overs are great on a sandwich or salad too. Didn't use the seasoning blend....just used kosher salt and fresh ground pepper with a Penzey's spice blend for chicken and ribs.
Sophia
This worked out perfectly for me. I had two chicken thighs and baked it for 12 minutes and then let it rest. Came out super tender and juicy!
Rose
Finally! I can make decent chicken. It took some trial and error to adapt this recipe since I prefer chicken tenderloins. I also sprinkle on paprika in addition to salt and garlic powder (I'm not a fan of pepper). I pan sear 2 fresh chicken tenderloins for a minute on each side, then throw them in the oven for about 6 minutes (double-checking that they've reached the correct internal temp) and YUM! Thanks!!!
Nancy
I used the thicker bigger sl bl chicken breasts 10 oz each. I took them out of refrigerator ~1 hour before cooking. I browned both sides on medium high electric cooktop for 3. minutes each in a cast iron skillet. I placed the skillet in.a 400 conventional oven for 12 minutes. I had inserted a digital remote cooking thermometer with a probe into the thickest part of one of the half breasts (right in the middle). The temperature reached 165 after 12 minutes. I let it rest 3 minutes loosely covered and the temperature rose to 170,
They were juicy and delicious.
Stovetop: medium high 3 minutes/side
Oven: 400 conventional. 12 minutes
Total cooking time 18 minutes
Christine
This is truly a great recipe for chicken breasts and now my favorite of all of my recipes for chicken breasts. So very moist and flavorful!
Sara
This was super yummy! Some of the best chicken I have ever made--it tasted like it was from a restaurant. The only change I made was adding a little onion powder. Husband loved it too. Thanks so much!
DrDan
Thanks for the note and have a great holiday
Dan
Genevieve
Just tried this tonight to serve with leftover Christmas side dishes, and I have to say your instructions were spot on. I forgot to check the smaller breast after 15 minutes so it was a little over cooked, but the larger one was done to perfection at 20 minutes. Both were so flavorful, yet their simplicity provided the perfect balance to the richer (translation: less healthy but quite tasty) holiday leftovers. This recipe is definitely a keeper, and the 7-2-1 mix will have a permanent...and prominent...place amongst my collection of oft-used spices.
And nothing says "yum" like flourless chocolate cake, so no doubt that will be on my agenda while I have time off this week.
DrDan
Thanks Genevieve,
I do love simple recipes and this one I have done hundreds of time. It was at least 3 times per month for many years.
The 7-2-2 is the most common seasoning used at our house.
And finally, you will love that cake.
Happy Holidays
Dan
Jonathan
165 degrees for the chicken is not good enough. It needs to be 180 degrees to kill any bacteria in the chicken.
DrDan
Nope, 165 for chicken. Please see https://www.foodsafety.gov/keep/charts/mintemp.html
I use 180 plus for texture when cooking thighs or drumsticks but 165 is still the safe internal temperature there also.
Working mom
I appreciated this recipe for the technique of searing then finishing in the oven. I never had much luck with oven baked chicken breasts before (always dry / overcooked). I used marinated breasts from Wegmans (lemon-garlic). After I seared them, I added a diced zucchini to the pan, sprinkled just the zucchini with a little olive oil, salt and pepper and threw the whole thing in the oven as you suggested. The result was delicious roasted zucchini and chicken in a one-pan meal. Added a baked sweet potato for a very easy and tasty dinner. Thanks again!
DrDan
Great. I still do this recipe frequently but occasionally add some extras.
Dan
Katee
I LOVEEEEEEE this simple recipe!!! It has become a staple in my house! So easy to make! My family loves how perfectly tender the chicken comes out and the seasoning makes it so yummy. I usually add some Italian spices, a sprig of fresh Rosemary and a spring of fresh thyme to it. Thank you for posting
Sparks
A shot of butter and a pat or two of butter in the hot pan while the chicken is resting on a tented plate will make a fast and tasty reduction to sauce the chicken or a little pasta or vegetable on the side.
DrDan
I do love butter and great idea to get all the flavor. I would make me eat my veggies.
Thanks for the note
Dan
Traci Wells
Can I put the seasoning mixture in a grinder to make is more convenient to use on other things also?
Vince
best recipe for chicken breasts. I have been cooking this daily. I use a cast iron when cooking for myself. When cooking these breasts for my family, I use a big stainless steel pan to cook more at the same time. Everyone loves it. My picky eater 6 year old son eats a whole breast to himself when prepared this way!!
Deni
BY FAR the best cast iron skillet recipe for chicken I have ever came across. I found this last night while I was in a rush to find a good recipe for a crispy juicy chicken breast without breading. This is now my new way of making chicken! Thank you very much for sharing this recipe with us!
DrDan
I do so love cast iron. Everybody should have some. I do the same method for pork tenderloins, country style boneless ribs, and steak. If you look around the site you will find those.
Thanks for the note
DrDan
Mom of 4
Hello,
I'm curious about to cover or not when in the oven. From pics it looks like that's a no. And- I want to do about 8 chicken breasts. I have a large dutch oven. Would you do 4, (sear, flip, sear, flip, oven) at a time so the entire surface is touching the bottom? Or could I sear, flip, sear, flip 4 then 4, and then put all 8 in the oven? Covered? Not?
hah. thanks!!
DrDan
First uncovered.
The Dutch oven can only do 3-4 so I would have something like a rimmed baking sheet in the oven. Preheat the tray with the oven. Do the stovetop part on the first 4 and put in oven on tray and immediately do the other 4 and place in the oven. Keep track of the first in so they will be the first out and tent them to keep them hot while the others finish.
DrDan
Amanda
Ok I am not one to ever leave a comment (usually just lurk!) but between this and the filet recipe that is done similarly, my boyfriend and family think I am some extravagant chef! Ha! I have this bookmarked and use it at least once a week. So I wanted to say thank you for sharing! We love it! Xo!
DrDan
Thanks Amanda... you made my day. It reminds me why and what I'm doing.
Dan
Ashley
Making this now. I added some thyme and rosemary as well as searing the sides of the breasts along with the top and bottom. Wanted that nice golden color everywhere. I also had to add more olive oil. The 1t. cooked off too quickly and they were almost burning so I added the oil and good :) can't wait to eat them. They're in the oven now!
Windy
Can you give me some tips on what to cook a picky autistic 4 year old help
DrDan
OK... Give me the simple ones. I have many of these kids and they all are different so no stock answer. But I believe you should pick what the other kids like. My best suggestions come from what parents have shared in the comments. First the oven baked drumsticks ( https://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/ ) always get high praise from parents. Second the chicken nuggets at https://www.101cookingfortwo.com/healthy-baked-chicken-nuggets/
The mac and cheese is alway a favorite but not so healthy. I'll try the think of more.
Dan
Becky
Can I also roast this low and slow with gravy? How would you recommend I do this?
DrDan
Lean meat (like this chicken breast) should usually be quick. Fatty meat with lots of marbling like a pork butt is where low and slow should be used. If I were brazing this I would do it in chicken broth then make that into gravy.
DrDan