Skin On Chicken Breast (Bone-In or Boneless)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
362 kcal
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Course
Main Course
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Cuisine
American
Skin On Chicken Breast (Bone-In or Boneless)
Description
Skin On Chicken Breast (Bone-In or Boneless) begins by patting the chicken breasts dry and seasoning with salt and pepper. Heating avocado oil in an oven-safe skillet over medium-high heat allows the skin to crisp well when placed skin side down and cooked undisturbed for about five minutes. After flipping the chicken with skin side up, butter is added to melt along with garlic powder, paprika, and dried thyme, which flavors the pan juices. The skillet is transferred to a 450°F oven for 10-12 minutes to cook through, reaching 165°F internally.
The cooking method provides a crispy skin with a buttery, herb-spiced surface while preserving juiciness in the meat. The brief stovetop sear followed by oven roasting allows the flavors to develop without drying out the breasts. The seasoning is simple but effective, enhancing natural chicken flavor.
This dish is appropriate for a nutritious main course paired with vegetables or grains. Leftovers retain flavor and can be reheated in the oven uncovered to crisp the skin again. A no-sear variation involves baking skin-on breasts coated in melted butter and spices at 400°F, covering loosely with foil to avoid over-browning.
To maintain crispness, sear skin side down first. Alternatively, baking without sear takes longer but yields tender results. Use an instant-read thermometer to check doneness and avoid overcooking.
Ingredients
- 2 chicken breast skin on, bone in or boneless, about 8 ounces each
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon thyme dried
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
- Sear the chicken skin side down first to develop a crispy surface before oven roasting.
- Alternatively, skip searing by baking breasts skin side up with melted butter and spices at 400°F for about 45 minutes, loosely covered.
- Use an instant-read thermometer inserted into the thickest part (not touching bone) to ensure internal temperature reaches 165°F.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat uncovered in a 350°F oven to regain crispy skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 362kcal | 18% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Sodium | 673mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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