Reverse Sear Chicken Breast
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Resting Time
5 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
162 kcal
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Course
Main Course
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Cuisine
American
Reverse Sear Chicken Breast
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This reverse sear chicken breast recipe creates chicken that is tender and juicy on the inside with a perfectly brown and golden crispy skin on the outside.
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Ingredients
- 4 oz chicken breasts bone in skin on
- 2 teaspoons sea salt or kosher salt
- ⅓ cup vegetable oil or another oil
Instructions
- Adjust your oven rack to the bottom middle position and preheat your oven to 325 degrees.
- Get out and measure your ingredients.
- Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- Working with one chicken breast at a time, use your finger to carefully seperate the chicken skin from the meat or flesh. Leave skin edges attached to the chicken breast. Lift the skin like it's an open door.
- Using your fingers pinch some salt or using a salt shaker sprinkle some sea or kosher salt, as evenly as possible, all over the surface of the chicken. NOT the chicken skin. Once salted, place your skin back on top of your chicken breast. As my husband says you close the door!
- Using the tip of a sharp knife, skewer or something else that's sharp, poke at least 6 small holes through the skin.
- Depending on the size of your chicken breasts, up to 10 or 11 holes.
- Place all of the chicken breasts on your prepared baking sheet.
- Bake until the chicken has an internal temperature that registers 165 degrees F, somewhere between 35 and 45 minutes.
- Next, grab your largest skillet. I'm hoping it will hold all of your chicken breasts at the same time, all skin side down. Preheat your skillet for a few minutes on medium.
- Add all the oil and make sure there is oil covering the bottom of your skillet. Add chicken breasts, skin side down. Increase your heat to medium high. Do not move your chicken for the first three minutes. Keep watching for the skin to color and crisp up. No more than 5 minutes.
- Lean and adjust each chicken breast to the sides and bottom of your skillet. You want to try to touch all of the skin to the pan, at different times. Cook until skin is golden brown and crispy, another couple minutes at the most.
- Allow chicken breasts to rest on a plate, rack or cutting board for 5 minutes before serving.
- Enjoy every delicious bite!
Nutrition Information
Show Details
Calories
162kcal
(8%)
Protein
1g
(2%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
1164mg
(49%)
Potassium
4mg
(0%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 1164mg | 49% |
| Potassium | 4mg | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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