For a simple way to get consistently juicy chicken, try Pan Seared Oven Baked Chicken Breasts
TFW you come home from work on a cold night and want to eat something healthy but ordering pizza delivery seems so easy. We’ve all been there! Hold off on the pizza order and try these Pan Seared Oven Baked Chicken Breasts. The name is almost longer than the process – in less time than it takes to get a hot pizza delivered, you can have deliciously juicy chicken for dinner and do something good for your body instead of giving into pizza. Again. For a healthy, quick alternative to take out, try this recipe.
Too often, when cooking chicken at home, it turns out tough and/or dry. It’s so disappointing to put time into cooking a meal and have the main dish underwhelm! While grilling outdoors or roasting a whole bird are two ways to avoid dried out chicken, this method of a quick pan sear followed by hands-off oven time is much quicker and, on a weeknight, gives you time to put together something to go with the chicken. Although, this chicken turns out so nice and moist, that you may not need much!
The outside is perfectly crispy, while the inside bakes up juicy, without the dreaded dry texture. It stays tender, cutting easily. And it is so versatile! Eat it as-is or pair it with any number of sauces, pastas, or veggies to round out your meal. This recipe will become your go-to for chicken.
Chicken: Skin-on or Skinless?
Skinless, boneless chicken breasts are ubiquitous – you can buy them in the refrigerated section of your grocery’s meat section, in the frozen section, raw, cooked, seasoned or unseasoned…the list goes on and on. The boneless part is easy – less mess and more convenience. But why does that delicious skin get taken off? When you eat fried chicken on the bone, that crispy coating on the skin is what seals in the flavor and keeps it juicy. However, that skin is also where a lot of unwanted fat and calories come in. Cooking with boneless and skinless chicken breast keeps it a healthy protein choice. For taste, a cooking method like this one is essential when dealing with skinless chicken. The searing is a quick step to seal in the natural flavor and juiciness before baking. Otherwise, you do end up with the sad, dry chicken we’ve all encountered before.
Ingredients
- 2 Chicken breasts
- 2 Tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Lemon juice
- Salt and pepper
How to Make Pan Seared Oven Baked Chicken Breasts
Step 1: Preheat the oven to 375F. Season the chicken breasts with salt, pepper, lemon juice and paprika.
Step 2: Heat a cast iron skillet over a high heat and drizzle in the olive oil. Place the chicken into the heated oil in the skillet and sear on each side for 3 – 4 minutes until the chicken is golden brown on both sides.
Step 3: Once the breasts are seared just pop the skillet into the preheated oven and bake for 15 – 20 minutes depending on the thickness of your chicken breasts. You can test it by checking the internal temperature, it should be 165F. Let the chicken rest for 5 minutes before serving it.
FAQs & Tips
Pan Seared Oven Baked Chicken is a natural candidate for make-ahead meals. Just cook completely and let the chicken cool to close to room temperature. If you know you’re going to use it in a casserole or salad where you need it chopped or shredded, go ahead and do that. Either way, place the cooked chicken in an airtight container and refrigerate for up to 4-5 days or freeze for up to 2 months. Reheat thawed chicken gently in the microwave or in a greased skillet set on medium – low. For leftovers, follow the same guidelines as the make ahead instructions.
Need more chicken? Yes, if doubling, just make sure you double the oil, lemon juice, and seasonings. And sear the chicken in batches – don’t crowd your skillet or else the chicken will just steam, not sear.
If you do not have a cast iron skillet, just use a heavy, oven-proof skillet of any type. If at all possible, do not transfer the seared chicken to a baking dish. Leaving the seared chicken in the skillet you just used on the stovetop allows those juices to cook into the final product.
No shame there. If you don’t have a fresh lemon, the obvious substitute is an equal amount of jarred lemon juice. Other substitutions would be lime or orange juice. Citrus is best to cut the oil. If you don’t have any sort of citrus or refrigerated juice, use an equal amount of balsamic or red wine vinegar, both pantry staples.
To mix things up, try different seasoning blends. Instead of the paprika, salt, and pepper, replace the paprika with an equal amount of Italian seasoning or even Old Bay seasoning. If you need to use this chicken in tacos or with a Mexican meal, use the following: 1/2 tsp. chili powder, 1/2 tsp. cumin, and 1/2 tsp. oregano in place of the paprika.
Serving Suggestions
For a simple, quick, and delicious dinner, try the Pan Seared Oven Baked Chicken Breast with rice or wild rice. It is also delicious with our Easy Sauteed Broccoli or Garlic Mashed Potatoes. If you’re in a hurry, any of these sides are ones you make on the stovetop while the chicken bakes in the oven. The versatility of this recipe is also a huge bonus. You can chop it up and add it to a pasta dish like our Broccoli Alfredo Pasta. Or add it to something chilled like our Kansas Chopped Salad with Peppercorn Ranch.
Pan Seared Oven Baked Chicken Breasts
Ingredients
- 2 Chicken breasts
- 2 Tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Lemon juice
- Salt and pepper
Instructions
- Preheat the oven to 375F. Season the chicken breasts with salt, pepper, lemon juice and paprika.
- Heat a cast iron skillet over a high heat and drizzle in the olive oil. Place the chicken into the heated oil in the skillet and sear on each side for 3 – 4 minutes until the chicken is golden brown on both sides.
- Once the breasts are seared just pop the skillet into the preheated oven and bake for 15 – 20 minutes depending on the thickness of your chicken breasts. You can test it by checking the internal temperature, it should be 165F. Let the chicken rest for 5 minutes before serving it.
Nutrition
