Tag Archives: pan seared

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.


(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.


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!)


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