Learn how easy it is to cook boneless chicken breasts that are juicy, tender and flavorful, and come out perfect every single time.
Cooking perfect chicken breasts can be challenging but I’ve got an absolutely fool proof procedure that I’ve been using for years and it works every single time. Understanding cooking techniques are the fundamental most important things when it comes to cooking and perfectly pan roasting this chicken falls under that umbrella.
PAN ROASTED CHICKEN BREAST
Pan roasting allows you to get that perfect delicious golden-brown crust while being juicy and tender throughout, plus it takes less then 16 minutes from start to finish to cook. It’s the single best way to cook them hands down, and once you learn to pan roast, it will be for your as well.
- CHEF NOTE: I like to use either cast iron pans or stainless-steel pans since they are environmentally friendly and don’t give off any funky chemicals.
HOW LONG DO YOU COOK THEM
When pan roasting, it should take in between 15 and 18 minutes for a 7 to 9 ounce chicken breast to cook completely through.
It’s always recommended to account for carry over cooking which means it will continue to cook even though it is removed from the heat. In addition, all protein, including these, should rest for 2-4 minutes before serving.
It will take about 30 minutes per pound of breast to cook, but please see my tip below.
- CHEF TIP: It’s important to buy them between 7 and 9 ounces in weight. Large 1-pound chicken breasts are not normal, and you should caution using them.
THE TRICK TO MOIST CHICKEN
The key to making them moist is not overcooking them. I know that is simple and easier said than done, but with these fool proof cooking procedures it can happen.
Another way to ensure that the it is not dried out is by adding a quick sauce or adding a little liquid to your pan along with a pan cover before cooking in the oven. This process steam-bakes it keeping moisture in the air making them extremely moist.
- CHEF NOTE: Remember that just because food is removed from the heat, it does not stop cooking. Always add 1 to 2 minutes into your total cooking time to account for carry over cooking.
WHAT TEMPERATURE DO YOU COOK THEM TO
Whether it’s the breast or a whole chicken in general, safety standards say 165°. With that being the can be dried out at that temperature, which is why you are on this page, to avoid it.
Remove them from the oven when it reaches 145° to 150° and then rest it on a plate or cutting board for 2-4 minutes before slicing and serving.
- CHEF NOTE: There should be no sign of raw pink in the middle of the breast.
HOW TO IT
Step 1: Season the chicken breasts with salt and pepper on both sides.
Step 2: 2Add olive oil to a saute pan over high heat.
- CHEF NOTE: Olive oil has a smoking point of 400°
Step 3: Heat the oil until it begins to lightly smoke.
- CHEF NOTE: If the oil is so hot that it is rolling smoke that means it’s burning and needs to be discarded.
Step 4: Add the chicken breasts and cook them for 3 ½ to 4 minutes per side.
Step 5: Flip them over.
Step 6: Add the pan to the oven and cook for 10-12 minutes at 375°.
Step 7: Remove them from the pan and rest on a plate or cutting board for 2-4 minutes.
Step 8: Slice and serve.
HOW TO MAKE THE SAUCE
A pan sauce and really elevate the flavor and also help to keep it moist.
- To make a simple sauce after the chicken is cooking, return the pan back to the burner over medium heat.
- Next, add in the shallots and garlic and saute for 2 to 3 minutes before delazing with white wine. Cook the wine until it is almost gone in the pan.
- Add in some good chicken stock and cook on high heat for 2 minutes.
- Finish with butter, thyme, salt and pepper.
It’s important to practice this method of pan roasting so that you can perfect and always have delicious juicy flavorful chicken breasts every single time.
REHEATING: To reheat it simply place back in a pan with some of the pan sauce, cover and cook in the oven for 10 minutes at 350°.
STORING AND FREEZING: It will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using.
*If you love this recipe then my Authentic Chicken Cacciatore Recipe is a must try, and don’t forget to leave me a comment below and a rating if you’ve had the chance to make this recipe*
Perfectly Cooked Boneless Chicken Breast Recipe
- 2 7-9 ounce boneless skinless chicken breasts
- 2 tablespoons olive oil
- ½ peeled small diced shallot
- 2 finely minced cloves of garlic
- ¼ cup chardonnay wine
- 2 cups chicken stock
- 1 tablespoon unsalted butter
- 1 teaspoon finely minced fresh thyme
- sea salt and pepper to taste
- Preheat the oven to 375°.
- Season the chicken breasts on both sides with salt and pepper.
- Next, add a large frying pan to a burner over high heat and let sit for :20 to :30 seconds before adding in the olive oil.
- Once the oil begins to lightly smoke add in the chicken breasts and immediately turn the heat down to medium-high. Note: If it is a hot burner then turn it down to medium.
- Cook the chicken breasts in between 3 ½ to 4 minutes. Flip it over and add to the oven and cook for 10-12 minutes at 375°.
- Remove from the oven and let rest on a cutting board for 2 to 4 minutes, it’s ok if it’s a few minutes longer.
- Next, add the pan back to the cook top over medium heat and add in the shallots and garlic and saute for 2 to 3 minutes.
- Deglaze with optional white wine and cook until it is almost completely absorbed.
- Pour in the chicken stock and cook on high heat for 2 to 3 minutes.
- 1Finish with butter, thyme, salt and pepper.
- 1Serve the chicken with the pan sauce.
- I like to use either cast iron pans or stainless-steel pans since they are environmentally friendly and don’t give off any funky chemicals.
- It’s important to buy chicken breasts between 7 and 9 ounces in weight. Large 1-pound chicken breasts are not normal, and you should caution using them.
- Remember that just because food is removed from the heat, it does not stop cooking.
- Always add 1 to 2 minutes into your total cooking time to account for carry over cooking.
- If the oil is so hot that it is rolling smoke that means it’s burning and needs to be discarded.
- There should be no sign of raw pink chicken in the middle of the breast.