Perfectly juicy, flavorful chicken breast.

Juicy Pan Roasted Chicken Breast
Juicy Pan Roasted Chicken Breast

This recipe takes some time but the reward of a perfectly juicy, flavorful chicken breast is worth it. I won’t keep you waiting… Brine it, Dry it, Baste it.

First, start off with the best chicken you can buy. Today I went to Whole Foods but my local farmer’s market has the best chicken for even less money. We’re going to make a simple brine for the chicken to soak in for an hour, then we’re going to air dry it for at least an hour. The brine infuses the meat with deliciousness and the air drying means it won’t steam itself in the hot pan, yielding a beautiful crispy skin. Then we’ll bring the chicken up to room temperature for two reasons; one, it won’t cool the pan and two, it’ll cook more evenly. These are all critical steps so no short cuts! Once the meat is prepared, we’ll start cooking on the stove top and finish in the oven. This is so good I already want to make it again!

Chicken:
2 Whole Boneless Breast with Skin, Split.
If you’re only making one whole breast, you can halve the brine and save a few of the cooking steps (and eat sooner).

Brine:
2 cups water
1/4 cup Salt
3 Tbsp Sugar
1 Tray Ice Cubes
Medium Sauce pan
Large heat proof container
Cooling rack
Paper Towels

Bring the water to a boil and add the salt and sugar. After the salt and sugar have dissolved, move the brine to a large container or bowl and add the ice cubes. Let the brine cool completely, add the chicken and move to the fridge for an hour to an hour and a half.

Remove the chicken from the brine and pat them with paper towels. Line a cooling rack with two layers of paper towels and place the breasts on top. Put two more layers of paper towel on top, press firmly, then move to the fridge for at least an hour.

Baking (part 1):
1 sheet pan
Preheat oven to 400°F and put pan in oven.
Meat thermometer
Aluminum foil

Pan Roasting:
2 Tbsp Olive Oil
3 Tbsp Butter
Salt
Pepper
Room Temp Chicken
Heat proof plate for cooking
Clean platter for resting
Black Steel Pan or Cast Iron Skillet

Over a medium-high flame, heat a tablespoon of olive oil until it shimmers. Season your dry, room temp chicken with some salt and pepper then add them skin-side down to the hot pan. Cover with a heat proof plate and cook for 2:30 minutes. Remove them from the pan and let rest on a clean platter. Clean the pan well and repeat with the other two breasts. Clean again and add the first two breasts back to the pan, skin side up. Add 1Tbsp of butter and baste for 2 minutes. The skin should be nice and golden. Set aside on the platter with all the pan juices and repeat with the other two.

Baking (part 2):
This is a good time to check the internal temperature of the chicken. We’re going to remove them at 145°F so you want to know where we’re starting at.
With oven mitts, remove the very hot sheet pan from the oven and place the chicken breasts skin side up. Spoon some of the pan juices over the chicken. Put the chicken in the oven and cook for 5-10 minutes, until they reach an internal temp of 145°F. While you’re waiting, clean and dry the pan and the platter. When the chicken is done, put them on the platter with all their juices and ten the foil over top. Rest for 5-10 minutes.

I think you’ve got the rest from here. Let me know how it turned out for you!

Juicy Pan Roasted Chicken Breast

Pan Roasted Chicken Breast

Anthony
This recipe takes some time but the reward of a perfectly juicy, flavorful chicken breast is worth it. I won’t keep you waiting… Brine it, Dry it, Baste it.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Dinner
Cuisine American

Ingredients
  

  • 2 Whole Boneless Breast with Skin Split
  • 2 cups water
  • 1/4 cup Salt
  • 3 Tbsp Sugar
  • 1 Tray Ice Cubes
  • 2 Tbsp Olive Oil
  • 3 Tbsp Butter
  • Salt ands Pepper

Instructions
 

Brine:

  • Bring the water to a boil and add the salt and sugar.
  • After the salt and sugar have dissolved, move the brine to a large container or bowl and add the ice cubes. Let the brine cool completely, add the chicken and move to the fridge for an hour to an hour and a half.
  • Remove the chicken from the brine and pat them with paper towels.
  • Line a cooling rack with two layers of paper towels and place the breasts on top. Put two more layers of paper towel on top, press firmly, then move to the fridge for at least an hour.

Pan Roast:

  • Preheat oven to 400°F, put sheet pan in oven.
  • Over a medium-high flame, heat a tablespoon of olive oil until it shimmers.
  • Season your dry, room temp chicken with some salt and pepper then add them skin-side down to the hot pan.
  • Cover with a heat proof plate and cook for 2 1/2 minutes.
  • Remove them from the pan and let rest on a clean platter. Clean the pan well and repeat with the other two breasts. Clean again and add the first two breasts back to the pan, skin side up.
  • Add 1Tbsp of butter and baste for 2 minutes. The skin should be nice and golden. Set aside on the platter with all the pan juices and repeat with the other two. 

Bake:

  • With oven mitts, remove the very hot sheet pan from the oven and place the chicken breasts skin side up. Spoon some of the pan juices over the chicken.
  • Put the chicken in the oven and cook for 5-10 minutes, until they reach an internal temp of 145°F.
  • While you’re waiting, clean and dry the pan and the platter.
  • When the chicken is done, put them on the platter with all their juices and ten the foil over top. Rest for 5-10 minutes.
Keyword Chicken
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