seared chicken breasts

An easy 30-minute recipe starting with searing the chicken breasts on the stovetop, then oven-baked to finish them off for a great tasting, moist, and tender weeknight dinner.

Pan Seared Oven Baked Chicken Breast

chicken breasts (about 10 oz each well timed)

Salt and pepper to taste OR 7:2:1

Preheat the oven to 375° convection (400° for a regular oven). Put an oven-safe pan on a stovetop over medium-high heat with a teaspoon of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken

Sprinkle lightly with salt and pepper or seasoning of your choice.

When the oil is hot and shimmering, carefully lay the chicken breasts in the hot pan. Brown both sides for 3-4 minutes each.

Get them to almost the color you want when eating. So you have seared, flipped, seared, flipped, and then to the oven.

Bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be 15 minutes and the thicker bigger ones for about 20 minutes.

Let rest for 5 minutes before serving. Done in less than 30 minutes, and you spent most of the time setting and unwinding. Not bad, not bad at all.

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Pan Seared Oven Baked Chicken Breas...

Top 1 seared chicken breasts recipes from across the web

The most viewed seared chicken breasts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pan Seared Oven Baked Chicken Breas...

The most viewed seared chicken breasts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine