Home Cooking 6

Pan roasting chicken breasts skineless boneless

Tina | Apr 8, 2005 01:27 PM

Sometimes I do not wish to pound and saute my chicken on stovetop but I would like to pan roast it - sear on ST and then chuck it into the oven. How long should I sear it per side before putting it into the oven and how long would I keep it in the oven per i/2 inch or 1 inch of thickness so that it remains juicy and moist?

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