Skin On Chicken Breast (Bone-In or Boneless)

Name: Skin On Chicken Breast (Bone-In or Boneless)
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 chicken breasts; ½ teaspoon sea salt; ½ teaspoon black pepper; 1 tablespoon avocado oil; 1 tablespoon butter; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon dried thyme

User Reviews

5.0

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
35 mins
Servings
2 servings
Calories
362 kcal
Course
Main Course
Cuisine
American

Skin On Chicken Breast (Bone-In or Boneless)

Winston Campbell

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With its crispy skin and juicy meat, this skin on chicken breast is amazing. Such golden brown, buttery goodness!

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Ingredients

Servings

2 chicken breasts skin on, bone in or boneless, about 8 ounces each
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon avocado oil
1 tablespoon butter
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried thyme

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Instructions

Preheat the oven to 450°F. Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides.
Heat the oil in an oven-safe skillet over medium-high heat for about 3 minutes.
Place the chicken breasts in the hot skillet, skin side down. Cook without moving them until the skin is crisp and golden brown, about 5 minutes.
Turn the heat off, but leave the skillet on the hot burner. Flip the chicken breasts so they are skin-side up.
Add the butter to the skillet - it will melt immediately. Swirl it into the pan juices, then spoon the pan juices on top of the chicken pieces and sprinkle them with garlic powder, paprika, and dried thyme.
Transfer the skillet to the oven. Bake the chicken for 10-12 minutes, until it is cooked through and an instant-read thermometer inserted into the thickest part and not touching the bone reads 165°F.
Remove the skillet from the oven and transfer the chicken to a plate or a cutting board. Cover it loosely with foil and let it rest for 5 minutes, then spoon the pan juices on top.
Slice the chicken and serve.

Notes

To ensure crispy skin, I sauté the chicken skin side down. Then, I roast it in the oven until it's fully cooked. The crispy skin is a delicacy! Sauteing is a somewhat annoying extra step, but the crispy, deliciously buttery result is worth it.
However, as an alternative, you can skip sauteing: Place the chicken breasts on a rimmed, parchment-lined baking sheet, skin side up. Coat them in melted butter (or spray them liberally with oil) and sprinkle the spices on top.
Bake the chicken breasts in a 400°F oven until an instant-read thermometer inserted into the thickest part and not touching the bone reads 165°F. This should take about 45 minutes. Cover them loosely with foil after 20-25 minutes to prevent them from over-browning.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. To crisp the skin back up, reheat the leftovers in a 350°F oven, uncovered, until heated through.