Step 1

Make sure the chicken breast is patted dry.

Step 2

Heat a skillet or pan on high heat with a bit of oil until smoking hot. Turn your oven to 200°C or 400°F.

Step 3

Lightly salt the chicken on the side you will fry first.

Step 4

I used skin-on chicken. So, down goes the salted skin side into the hot pan.

Step 5

Give the pan a little shake to make sure the skin colours evenly without any bleak spots. Fry for about 2 minutes or until you have nice caramelisation on it.

Step 6

Flip and repeat on the other side. If you are cooking skin-on then flip back onto the skin and place skillet-and-all into the oven for 10 - 15 minutes. Now, this time might vary as your oven is different to mine, your chicken could be bigger than mine and you might have started cooking your chicken breast from a different temperature than mine. Use a temperature probe to accurately determine doneness.

Step 7

Check the internal temperature of the chicken after about 8 minutes by inserting the probe into the thickest part. Once the internal temperature reaches 63°C(145°F), remove it from the oven and let it rest for 5 minutes. While the it's resting it will continue to cook and settle at an internal temperature of around 67°C(153°F). If it goes above, it will dry out.