Tag Archives: oven roasted

Pan-Seared, Oven-Roasted Chicken Breast (skinless, boneless)

I cook chicken often.  It’s easy to cook and easy to get creative with so that eating chicken often doesn’t get boring or old.  With that being said, I usually pan fry my chicken for a fast and quick meal when I’m being lazy.  I was inspired to try pan-searing, followed by oven-roasting, and realized that this particular method of cooking is, hands down, my favorite way to cook chicken when I’m feeling lazy.  It’s flavorful, very juicy, and easy!

  • 2 boneless, skinless chicken breasts
  • 1 tsp olive oil
  • seasoning to taste (I would recommend  garlic powder, salt, and pepper)

Pre-heat oven to 375.

Take an oven-safe pan and put it on the stove top on medium high heat.  Add olive oil.  If needed, trim the fat off of your chicken and then season.

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(I went slightly off-recipe when I was taking these pictures.  I cut my chicken up into large chunks, used hot pepper olive oil, my chili and garlic smoked sea salt grinder, and lemon pepper seasoning.  Remember what I said about creative?)

Add chicken carefully to hot pan and let it sit for 3-4 minutes before turning it to the other side.  The side that was previously facing down should be browned and looking delicious.  Let the chicken sit for another 3-4 minutes so that the other side browns and (using oven gloves, in my case) transfer the pan to the oven.

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Depending on the thickness of the chicken, it should take anywhere from 15-20 minutes.  The important part is that the chicken is 165 F on the inside.  (If you get the chicken to 160 F and let it rest for 10 minutes, it will get up to 165 and be even juicier — so it’s your choice!)

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The inspiration for this post came from 101 Cooking for Two.