How to Cook Juicy Bone-in Chicken Breast in a Pan

Want to learn how to cook chicken breast that's tender and juicy every time without firing up the grill? This pan-seared chicken breast method is your answer. All you need is a cast iron skillet (or any oven-safe pan) and about 30 minutes. The secret to perfect skillet chicken breast 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 that tastes just like it came off the grill. Ideal for busy weeknights or meal prep, in just a few easy steps, will guarantee 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 the letter, 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 balance 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 the 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 five easy steps.

Jump to:

• Tips on how to cook chicken breast
• Best thermometer to use
• Simple Marinade for Juicy Chicken
• Quick marinade Ideas for pan-seared chicken breast:
• Why this Pan-Seared Chicken Breast Method Works
• How to Cook Bone-in Chicken Breast
• Recipe Notes
• Serving Tips
• How to Cook Bone-in Chicken Breast in a Pan

Tips on how to cook chicken breast

• Choose Bone-in, Skin-on Chicken: For best results, use the split breast part of the chicken with bone-in and skin-on. These cuts are larger than boneless chicken breasts, but the skin and the bone-in will retain 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. 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 in a skillet, make sure your pan is large enough to arrange the pieces in a single layer without overcrowding. This helps with proper searing and cooking; you don't want to steam the chicken.
• 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.

Simple Marinade for Juicy Chicken

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. 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.

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

1. Marinate: In a bowl, combine chicken breast, olive oil, lemon juice, salt and pepper (or any marinade combinations discussed earlier).
2. Preheat: Set your oven to 350°F.
3. Sear: Heat your skillet over medium-high heat. Add avocado oil and swirl to coat the pan. Remove the chicken from the marinade (discard the remaining juices) and place skin side down. Sear for 3 to 4 minutes on each side until golden brown.
4. Oven Finish: Transfer the entire skillet to the preheated oven. Cook for 12-15 minutes, depending on thickness. The internal temperature should be about 158°F (keep in mind that it will continue cooking while resting). See Recipe Notes for boneless chicken breast.
5. Rest: Remove the pan from the oven and place the chicken on a plate. Cover with foil and let the chicken rest for 10 minutes. During this resting period, the chicken will continue cooking and the internal temperature should reach 165°F.
6. Serve: Enjoy whole or slice the meat off the bone to serve over salad like this kale Caesar salad or with your favorite side. We like to serve it with a side of buckwheat.

Recipe Notes

• If using a boneless chicken breast, reduce oven cooking time to 10 - 12 minutes.
• For perfectly juicy chicken, remove it from the oven when the internal temperature reaches 158°F. The chicken will continue cooking while resting to reach the USDA-recommended safe temperature of 165°F.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• For crispy skin, make sure to thoroughly pat the chicken dry before searing.

Serving Tips

This juicy pan-seared chicken breast is incredibly versatile - it complements so many dishes and makes meal planning a breeze:

• Comfort Sides: Serve over pasta, rice, quinoa, buckwheat kasha, or alongside potatoes or cauliflower mash.
• Vegetables: Pair with grilled romaine lettuce, or a refreshing salad, like the simple fennel and cucumber salad.
• Meal prep: Slice and refrigerate for easy, protein-packed lunches.
• Cold Options: No need to heat it up - enjoy leftovers cold. Simply slice it up and top on a green salad, like this arugula and grilled peaches salad, or transform into chicken salad for a quick meal.
• Sauces & Dips: Spice it up with a drizzle of dairy-free tzatziki, a side of dressed up hummus, or add a pat of miso butter on top of hot chicken and let it melt into a sauce.

Recipes that pair well: