Want to achieve perfectly juicy chicken breast without firing up the grill? This simple indoor method is your answer. All you need is a cast iron skillet (or any oven-safe pan) and about 30 minutes. The secret lies in using bone-in, skin-on chicken breast and a two-step cooking process that starts on the stovetop and finishes in the oven. The result? Tender, flavorful chicken breast that tastes just like it came off the grill. Perfect for busy weeknights or meal prep, with these 5 easy steps, you will have amazing juicy chicken every time.
We are big fans of grilling in this house. My hubby is the grill master. Our process is I do the prepping, and he does the grilling. We work very differently. Where he needs structure, I like freedom. He follows every recipe or instruction to detail, and I enjoy the creativity and novelty of coming up with different dishes. He uses a precise meat thermometer to test for doneness, whereas I, on the other hand, will use my senses. All that said, we make a good team when it comes to grilling; we imbalance each other out.
Although we grill year-round, we especially enjoy it on a beautiful spring or fall day. Some of the foods we love to cook on the grill are different cuts of steak, lamb chops, burgers, lamb burgers, fish, vegetables like grilled romaine, and chicken, and even fruit and cheese like in this grilled peaches and halloumi salad. I prefer the taste of grilled meat and fish to other methods of cooking. Chicken breast is one of those foods that can turn out dry and flavorless if not prepared correctly. Grilling helps lock in moisture and flavor, creating that juicy chicken breast we all crave. But sometimes, grilling is not an option - it's too cold, rainy, or just too much hassle.
That's where this pan-seared chicken breast method comes in. It recreates that same juicy, flavorful result you get from the grill, but right on your stovetop and in your oven. If you've been wondering how to cook bone-in chicken breast that stays moist and tender, this skillet method is your answer - a foolproof technique in 5 easy steps.
Jump to:
Tips on how to cook chicken breast
- Choose Bone-in, Skin-on Chicken: Use split breast part of the chicken with bone-in and skin-on for best results. These cuts are larger than boneless chicken breasts, but the skin and the bone-in will keep more moisture and yield a juicier chicken. Don't worry about the skin - you can always remove it after cooking and slice the meat off the bone.
- Adjust for Boneless Chicken Breast: If using a boneless chicken breast, reduce cooking time as it cooks faster. Check for doneness earlier (see notes and specific timing in the recipe card below).
- Use the Right Skillet: I like to use a cast-iron skillet for this pan-seared chicken breast recipe. Just keep in mind that whatever pan you choose, make sure it has no plastic parts on the handle or body since the entire pan goes into the oven.
- Bring to Room Temperature: If you have marinated the chicken in the fridge or overnight, remove it from the fridge about 20 minutes before cooking to let it reach room temperature.
- Don't overcrowd: When cooking multiple pieces of chicken breast in a skillet, make sure your pan is large enough to arrange the chicken breast pieces in a single layer without overcrowding. This helps with proper searing and cooking, not steaming.
- Internal Temperature: For the juiciest chicken, cook your breast until the internal temperature reaches 158°F in the oven, then remove it. The chicken will continue cooking while resting under the foil for 10 minutes, reaching the safe temperature of 165°F while staying perfectly moist.
Best thermometer to use
I highly recommend the Thermapen One. It gives an incredibly fast reading in just 2 to 3 seconds and is extremely precise. In addition, it features an easy-to-read display, long battery life, and a waterproof design, making it a go-to choice for professional chefs and home cooks alike.
Simple Marinade for Juicy Chicken Breast
When marinating chicken breast, balance four key elements: fat, acidity, salt, and spice. I keep it simple and often use what's already in my fridge and pantry.
For the fat component, use olive oil or avocado oil. Add acidity with a squeeze of lemon, lime, orange, or a combination. Season with salt and pepper, granulated garlic, smoked paprika, or a pre-mixed spice blend like Trader Joe's Garlic Salt or Borsari Citrus Salt, or for a fancy twist, try La Boite's Shabazi blend.
Marinate for at least 20 minutes, though longer (2 hours to overnight) allows for a better infusion of flavor. Remember to remove marinated chicken from the refrigerator about 20 minutes before cooking to let it reach room temperature to ensure better cooking.
Quick marinade Ideas for pan-seared chicken breast:
- Classic: Olive oil + lemon juice + salt & pepper
- Citrus: Olive oil + orange zest & juice + fennel seed + lemon + salt
- Mediterranean: Olive oil + garlic + thyme + lemon
- Zesty: Avocado oil + ginger + orange +
- Mojito: Avocado oil + cilantro + lime zest & juice + granulated garlic + mint
Why this Pan-Seared Chicken Breast Method Works
Pan-searing chicken breast before finishing it in the oven combines the best of both worlds. The initial sear in a hot skillet creates that beautiful golden crust and locks in juices, while the low, gentle oven heat cooks the chicken through without drying it out. This method works brilliantly for bone-in chicken breast.
How to Cook Bone-in Chicken Breast
- Preheat: Set your oven to 350°F.
- Sear: Heat your skillet over medium-high heat. Add avocado oil and place chicken skin side down. Sear for 4 minutes on each side until golden.
- Oven Finish: Transfer the entire skillet to the preheated oven. Cook for 12-15 minutes. Internal temperature should be about 158°F (keep in mind it will continue cooking when resting)
- Rest: Remove chicken from the oven, cover with foil, and let rest for 10 minutes. Internal temperature should reach 165°F.
- Serve: Enjoy as a whole or slice off the bone and serve over salad or with a side.
Use a large oven-safe pan like a cast-iron skillet or a Dutch oven, make sure it's big enough to fit the chicken breasts in a single layer without overcrowding. Over medium-high heat, heat your pan. When the pan is hot, add about 1 tablespoon of avocado oil and swirl it on the pan. Remove chicken from the marinade and place directly onto a hot pan, skin side down. Cook for about 4 min on each side or until it has a nice sear.
Transfer the entire pan with chicken into a preheated oven and cook for about 12 to 15 minutes depending on how big your pieces are. If you are using a boneless piece, cook for about 10 to 12 minutes.
Remove the chicken from the pan and place it onto a plate, cover with foil, and allow it to rest for about 10 min.
Serve as an entire piece or slice it off the bone and into pieces on a cutting board.
Serving Tips:
Serve for dinner over pasta, rice, or with a side of potato or cauliflower mash. It's great as leftovers, even cold, over some greens in a salad. Spice it up with a drizzle of vegan tzatziki on top.
Recipes that pair well with the chicken breast:
The Juiciest Chicken Breast in 5 Easy Steps
Ingredients
- 2 Chicken Breast, Bone-in, Skin on
- 1 Lemon , juiced
- 1 tablespoon Olive Oil
- Salt
- Pepper
- 1 tablespoon Avocado Oil
Instructions
- In a bowl or a plastic bag, put chicken, olive oil, juice of a lemon, salt & pepper. Marinate in the fridge anywhere from 20 minutes to overnight. When ready to cook, let the chicken come to room temperature about 20 minutes before cooking.
- Preheat oven to 350 degrees.
- Heat a cast iron skillet or an oven-safe pan over medium-high heat. When the pan is hot, add avocado oil and swirl it on the pan. Remove chicken from the marinade and place directly onto a hot skillet, skin side down. Discard remaining marinade. Cook chicken for about 3-4 minutes or until a nice sear, flip over and cook for another 4 minutes.
- Transfer the entire pan with chicken into a preheated oven and cook for about 12 to 15 minutes, depending on thickness.
- Remove on to a plate, cover with foil and let rest for 10 min.
Zorina says
This recipe has become a weekly staple in our house! Kids and hubby love it cold and hot. Comes out super soft and delicious. Thanks for the yumminess!
Alla says
So glad your family liked it!