Can I cook the chicken from frozen?

No, start with fully thawed chicken for best results. Cooking from frozen will lead to uneven doneness and an unpleasant texture.

What if I don’t have an oven-safe skillet?

No problem! Sear the chicken in any skillet, then transfer to a baking dish lined with a bit of oil or cooking spray for the oven portion.

How do I know when the chicken is done?

A digital meat thermometer is your best friend here 165°F in the thickest part means you’re good to go. The juices should run clear, and the meat should be opaque throughout.

Can I use other cuts of chicken?

Absolutely! This method works well with boneless thighs, though you may need to adjust the oven time. Bone-in cuts will need a longer bake, so be sure to check doneness.

Pan Seared Oven Baked Chicken Breasts Recipe

Name: Pan Seared Oven Baked Chicken Breasts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Chicken; 2 skinless boneless chicken breasts (about 10 oz each, well trimmed); For Cooking; 1 teaspoon oil (or butter); Salt and pepper, to taste (or 7:2:1 All Purpose Seasoning)

Description

This pan-seared, oven-baked chicken breast recipe delivers juicy, flavorful chicken in under 30 minutes. Perfect for a quick and healthy main-course, the chicken is first seared for a golden, flavorful crust, then finished in the oven for perfectly cooked, succulent results every time.

Ingredients

Scale

Chicken
2 skinless boneless chicken breasts (about 10 oz each, well trimmed)
For Cooking
1 teaspoon oil (or butter)
Salt and pepper, to taste (or 7:2:1 All Purpose Seasoning)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 375°F (convection) or 400°F (conventional) to ensure it’s ready as soon as you finish searing the chicken.
Prepare the Chicken: Trim and pat dry the chicken breasts with paper towels. If any chicken breast is over ¾-inch thick, flatten it using a meat mallet or the bottom of a heavy pan to ensure even cooking.
Season: Sprinkle the chicken breasts lightly with salt and pepper or your preferred seasoning blend.
Sear the Chicken: Heat an oven-safe pan (cast iron preferred) over medium-high heat and add 1 teaspoon of oil (or butter). When the oil is hot and shimmering, carefully place the chicken breasts into the pan. Sear both sides for 3-4 minutes each, achieving a deep golden color. Start with the smooth side up, then flip and sear the other side.
Transfer to Oven: After searing, flip the chicken breasts one final time and transfer the entire pan to the preheated oven.
Bake: Bake for 15-20 minutes or until the internal temperature reaches 165°F. Thinner breasts typically take 15 minutes, while thicker ones may require up to 20 minutes.
Rest: Once baked, remove the pan from the oven and let the chicken rest for 5 minutes before slicing or serving. This step ensures maximum juiciness.

Notes

Do not attempt this recipe with frozen chicken; always thaw fully.
For best results, use chicken breasts of similar size and thickness. Flatten thicker breasts for even cooking.
Avoid sugar-based seasonings, as they may burn during searing.
Always preheat the pan so the oil is shimmering before adding the chicken.
If your pan isn’t non-stick or well-seasoned cast iron, you may need additional oil.
Butter can be used, but reduce the heat if it starts to smoke.
Sear the chicken to the approximate final color you desire.
Adjust oven time based on the thickness of the breasts, and check for an internal temperature of 165°F.
Let the chicken rest for a full 5 minutes before serving for optimal juiciness.

Nutrition

Serving Size: 1 chicken breast (approx. 170g)
Calories: 220
Sugar: 0g
Sodium: 330mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 40g
Cholesterol: 110mg