How Long to Pan Roast Chicken Breasts for Juicy, Golden Perfection

An easy 30-minute recipe starting with searing the chicken breasts on the stovetop, then oven-baked to a final temperature of 165° for a great tasting, moist, and tender weeknight dinner.

This is how we cooked for many years. We had a freezer in the garage fridge for meat only. I would take out some steaks, chicken breasts, and pork tenderloin, put them in the fridge to thaw for a few days, and then we would eat them all.

I would get home late from work. But we want a nice dinner on a short timeline. I spend 5 to 10 minutes getting ready, and then I usually finish in the oven while I’m relaxing. Dinner was ready in 15 to 20 minutes.

‍ How to make this recipe

• Preheat the oven to 375° convection or 400° conventional.
• Trim and pat dry the chicken. Spread the chicken breast out with a meat mallet or the bottom of a heavy pan if it’s more than ¾ inch thick.
• Over medium-high heat, melt the oil in a pan that can go in the oven. Cast iron is best.
• Add a little salt and pepper or any other seasoning you like.
• Make sure the chicken breasts are safe to touch when the oil is hot and shimmering. Brown each side for three to four minutes, until they are almost the color you want when you eat them.
• Bake for 15-20 minutes until an internal temperature of 165°. It will be 15 minutes for the thinner breasts and 20 minutes for the bigger ones.
• Let rest for 5 minutes before serving.

In an oven temperature of 375° convection or 400° conventional, the most common size breasts (10-12 oz. ) will take about 15 minutes after a nice medium searing. A larger breast will be about 5 minutes more. A small breast may take as little as 10 minutes in the oven.

Variability is related to the thickness of the chicken breasts and a bit by the amount of searing. Always cook to a final internal temperature of 165° and never by time alone. Times are provided to help you plan only.

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, let the chicken rest for 5 minutes before cutting it so that the meat can absorb the liquid that was lost during cooking.

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 180°+, although 165° is safe.

If you are doing more than one breast, try to use breasts of about the same sizes and thickness. Spread out the thicker breasts to ¾ inch with a meat mallet or heavy pan if the breasts you use are different sizes.

This cooking method should not be used for chicken that is still frozen. Before you get the thickest part of the breast to the safe temperature of 165°, the outside will be fully cooked and chewy.

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.

Season to your taste, but I dont suggest anything with sugars since they might burn with the searing.

Searing will create a Maillard reaction caused by heating proteins and carbohydrates. It leads to browning and new flavors. It is different from caramelization since caramelization involves only carbohydrates. One of the secrets of this recipe is the searing. You get a nice Maillard reaction (the searing/browning) to add lots of flavors you get no other way. Get them close to the final color you like during the searing before you move on to the oven-roasting step. Just baking them in the oven will not get you there/

Cast iron can quickly go from the stovetop to the oven safely. It excels at even heat distribution without hot spots, it is cheap and relatively non-stick—a near-perfect pan for this sort of recipe. I use a 10-inch cast iron skillet for two breasts for this recipe. A 12-inch skillet will work for up to 4 chicken breasts. If you dont have cast iron or another pan that is safe to go from the stovetop to the oven, you can use a different pan for the stovetop, then transfer the chicken to a preheated oven-safe pan to finish cooking.

For safety, use an instant-read thermometer in the thickest part of the chicken to be sure the internal temperature reaches the safe temperature of 165° and never cook by time.

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? .

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Preheat the oven to 375° convection or 400° conventional. Trim and pat dry the chicken with paper towels. If the chicken breast is over ¾ inches thick, flatten it with a meat mallet or the bottom of a heavy pan.

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

Put an oven-safe pan (cast iron preferred) over medium-high heat with a teaspoon of oil or some butter. When the oil is hot and shimmering, carefully lay the chicken breast in the hot pan. Brown both sides for 3-4 minutes each.

Get them to be almost the color you want when eating. So, sear, flip, sear, and a final flip into the oven.

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

Pan Seared Oven Baked Chicken Breasts

• ▢ 2 chicken breasts (about 10 ounces each) that don’t have any skin or bones
• ▢ 1 teaspoon oil
• ▢ Salt and pepper to taste OR 7:2:1

• Preheat the oven to 375° convection or 400° conventional. Trim and pat dry the chicken with paper towels. Spread the chicken breast out with a meat mallet or the bottom of a heavy pan if it’s more than ¾ inch thick.
• Add a little salt and pepper or any other seasoning you like.
• Put some butter or a teaspoon of oil in an oven-safe pan (cast iron is best). Set the heat to medium-high. Carefully place the chicken breast in the hot pan when the oil is glossy and hot. Brown both sides for 3-4 minutes each.
• Get them almost the color you want before you eat them. That’s it—sear, flip, sear, and one last flip into the oven.
• Bake for 15-20 minutes until an internal temperature of 165°. Each breast will be there for 15 minutes. The bigger breasts will be there for 20 minutes.
• Let rest for 5 minutes before serving. Done in less than 30 minutes.

• Do not try with still frozen chicken.
• Try to use breasts that are about the same size and bulk them up. Spread them out with a meat mallet or the bottom of a heavy pan if they are more than ¾ inch thick.
• Add as many spices as you like, but don’t use any sugar that could burn. We use All Purpose Seasoning – 7:2:1 and 7:2:2.
• Start searing with a preheated pan, not cold. The oil should be shimmering. If you don’t use a cast iron or nonstick skillet that has been used before, you may need more oil. But if you have smoke, turn down the heat a bit. Butter will work.
• Sear the meat in the pan until it’s almost the color you want.
• Start by sear it with the smooth side facing up. Then flip it, sear it again, and do one last flip before putting it in the oven.
• The oven time can vary by size and thickness. Usually, 15 to 20 minutes, but you need to make sure the internal temperature reaches 165° before it’s done. Thinner breasts may take as little as 10 minutes.
• Rest for 5 minutes after cooking before cutting.

Gordon Ramsay Demonstrates How To Cook A Perfect Chicken Breast | Season 6 Ep. 2 | MASTERCHEF JUNIOR

FAQ

How long does chicken breast take to cook in a pan?

How long do you pan roast chicken breast?

Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.

How do you cook chicken breast in a pan so it doesn’t dry out?

InstructionsFlatten the chicken breasts. Season the chicken breasts. Heat the pan. Cook the chicken breasts over medium heat for 1 minute without moving. Flip the chicken breasts. Turn the heat down to low. Cover the pan and cook on low for 10 minutes. Turn off the heat and let sit for an additional 10 minutes.

How long do chicken breasts take to roast?

It will take 16–18 minutes for a 150–200g/5½–7oz skinless chicken breast fillet, 18–20 minutes for a 200–250g/7–9oz one, and 20–22 minutes for a 250–300g/9–10½ one.

How long does it take to cook a chicken breast?

Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.

How do you cook chicken breast in a pan?

Juicy, golden and never dry—this foolproof method for cooking chicken breasts in a pan works every single time. Use paper towels to pat the chicken breasts dry—this helps get a great sear. Season both sides generously with salt and pepper. Place a large skillet over medium-high heat. Add the oil and heat for 1–2 minutes, until it shimmers.

How long do you cook chicken breast in a frying pan?

Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes. Add vinegar and cold butter to the pan with chicken.

What is pan roasted chicken breast?

Pan-roasted chicken breast is a culinary joy that marries simplicity with a range of flavors. It’s a recipe that tells a story of comfort and care. I’ve enjoyed it countless times, whether cooking for family or sharing a meal with friends. The joy lies not just in the dish but in the moments it creates.

How long do you cook chicken breast without flipping?

Heat the skillet over medium-low (or medium heat for thin cut breasts). Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts). Flip once and cook until well browned on the second side and cooked through.

How to cook pan roasted chicken?

Here are some tips to make sure your pan-roasted chicken tastes great: Use a Heavy Skillet: A cast-iron skillet cooks evenly and keeps heat in well. Let the Chicken Sit at Room Temperature: This helps in cooking evenly. Experiment with Herbs: Don’t hesitate to mix and match your herb choices based on what you have on hand.