Pan Seared Oven Baked Chicken Breasts
An easy 30-minute recipe starting with searing the chicken breasts on the stovetop, then oven-baked to a final temperature of 165° for a great tasting, moist, and tender weeknight dinner.
Ingredients
- 2 skinless boneless chicken breasts (about 10 oz each well timed)
- 1 teaspoon oil
- Salt and pepper to taste OR 7:2:1
Directions
- 1
Preheat the oven to 375° convection or 400° conventional. Trim and pat dry the chicken with paper towels. If the chicken breast is over 3/4 inches thick, flatten it with a meat mallet or the bottom of a heavy pan.
- 2
Sprinkle lightly with salt and pepper or the seasoning of your choice.
- 3
Put an oven-safe pan (cast iron preferred) over medium-high heat with a teaspoon of oil or some butter. When the oil is hot and shimmering, carefully lay the chicken breast in the hot pan. Brown both sides for 3-4 minutes each.
- 4
Get them to be almost the color you want when eating. So, sear, flip, sear, and a final flip into the oven.
- 5
Bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be for 15 minutes, and the bigger breasts for about 20 minutes.
- 6
Let rest for 5 minutes before serving. Done in less than 30 minutes.