How to Cook Bone-in Chicken Breast in a Pan
This easy pan-seared chicken breast recipe delivers juicy, flavorful results with a simple, foolproof method. Perfect for meal prep or a quick dinner, and pairs well with grains, veggies, and salads.
Servings: 2 people
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 ziplock bag, combine chicken, olive oil, lemon juice, salt, and pepper. Marinate for at least 20 minutes, or for better flavor, 2 hours to overnight in the refrigerator. Remove marinated chicken from the refrigerator about 20 minutes before cooking to let it reach room temperature.
- Preheat oven to 350℉ degrees.
- Heat a cast iron skillet or oven-safe pan over medium-high heat. When the pan is hot, add avocado oil and swirl to coat. Remove the chicken from the marinade and place it directly onto a hot skillet, skin side down. Discard the remaining marinade. Cook chicken for about 3-4 minutes or until nicely seared, then flip and cook for another 4 minutes.
- Transfer the entire pan with the chicken to a preheated oven and cook for about 12 to 15 minutes, depending on thickness. The internal temperature should reach about 158℉. Keep in mind it will continue cooking while resting.
- Remove the pan from the oven using oven mitts, and transfer the chicken to a plate. Cover with foil and let rest for 10 minutes, allowing the internal temperature to climb to the recommended safe temperature of 165℉.
Notes
- If using boneless chicken breast, adjust the oven cooking time to 10 to 12 minutes.
- Serve as is, or remove the skin and slice off the bone.
- Serve hot or cold as a protein with your favorite side dish or on top of a salad.