Easy Roasted Chicken Breast

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2 servings Easy
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Ingredients (4)

  • 2 bone-in, skin-on chicken breasts
  • salt and pepper, to taste
  • 1 1/2 teaspoons Cajun spice mix (optional)
  • 2 tablespoons olive oil

Summary

You want the easiest way to cook chicken breasts? This is it. No muss, no fuss. Bam. Protein is ready. Fans of chicken breast love the cut for its all-white meat and low fat content, but that can also mean the meat dries out easily. Here, you sear the outside for an almost toasty exterior, and then roast it just until done to retain the moisture inside. A meat thermometer is a great way to get used to what the breast looks and feels like when done, so you can learn to not over-cook it. Another reason chicken breast rules the roost? It gives you such huge hunks of meat undisturbed by bone and ligaments. Finicky bird eaters especially love this aspect.

For your side dishes, you could continue with simple dish thing, and do our Sautéed Broccoli Rabe recipe, and our Baked Sweet Potato with Molasses-Clove Butter recipe.

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    Pre-Seasoned Cast Iron Skillet (12.5 inch)

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Instructions

  1. 1Heat the oven to 450 degrees Fahrenheit.
  2. 2Rub the chicken all over with the olive oil. Season generously with salt and pepper. If you have it, sprinkle on the Cajun spice mix.
  3. 3Heat a frying pan over high heat for a few minutes. If it gets too hot and starts to smoke, take it off the stove to cool a bit. Put the chicken, breast side down, in the dry pan. Your chicken should sizzle. Don’t move it around, because the skin is becoming crispy and browned.
  4. 4After about three minutes, flip the chicken over with tongs and put it in the oven to finish cooking. (If you’re not using an oven-safe frying pan, transfer the chicken to a baking dish first.)
  5. 5After about 15 minutes, take the chicken out to check it. If it’s done, it will register 160 to 165 degrees Fahrenheit on a meat thermometer. If a metal fork or a skewer stuck inside the breast for 30 seconds doesn’t feel hot when you pull it out and hold it against your skin, or the chicken feels spongy when you poke it, it’s not there yet. Put it back in for another five minutes.
  6. 6Take the chicken out and let it rest for five minutes so the juices settle before eating.
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