Skin On Chicken Breast (Bone-In or Boneless)

Sliced skin-on chicken breast on a white plate.

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Skin On Chicken Breast (Bone-In or Boneless)

With its crispy skin and juicy meat, this skin on chicken breast is amazing. Such golden brown, buttery goodness!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Rest time 5

Total Time 35

Servings servings

Calories 362kcal

Author Vered DeLeeuw

Ingredients

2 chicken breasts skin on, bone in or boneless, about 8 ounces each
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon avocado oil
1 tablespoon butter
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried thyme

Instructions

Preheat the oven to 450°F. Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides.
2 chicken breasts, ½ teaspoon sea salt, ½ teaspoon black pepper
Heat the oil in an oven-safe skillet over medium-high heat. Place the chicken breasts in the hot skillet, skin side down. Cook without moving them until the skin is crisp and golden brown, about 5 minutes.
1 tablespoon avocado oil
Turn the heat off, but leave the skillet on the hot burner. Flip the chicken breasts so they are skin-side up.
Add the butter to the skillet - it will melt immediately. Swirl it into the pan juices, then spoon the pan juices on top of the chicken pieces and sprinkle them with garlic powder, paprika, and dried thyme.
1 tablespoon butter, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon dried thyme
Transfer the skillet to the oven. Bake the chicken for 10-12 minutes, until it is cooked through and an instant-read thermometer inserted into the thickest part and not touching the bone reads 165°F.
Remove the skillet from the oven and transfer the chicken to a plate or a cutting board. Cover it loosely with foil and let it rest for 5 minutes, then spoon the pan juices on top.
Slice the chicken and serve.

Video

Notes

Seasonings, especially salt, are guidelines. Adjust to taste.

Skip Sauteing

To ensure crispy skin, I sauté the chicken skin side down. Then, I roast it in the oven until it's fully cooked. The crispy skin is a delicacy! Sauteing is a somewhat annoying extra step, but the crispy, deliciously buttery result is worth it.

However, as an alternative, you can skip sauteing: Place the chicken breasts on a rimmed, parchment-lined baking sheet, skin side up. Coat them in melted butter (or spray them liberally with oil) and sprinkle the spices on top.

Bake the chicken breasts in a 400°F oven until an instant-read thermometer inserted into the thickest part and not touching the bone reads 165°F. This should take about 45 minutes. Cover them loosely with foil after 20-25 minutes to prevent them from over-browning.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. To crisp the skin back up, reheat the leftovers in a 350°F oven, uncovered, until heated through.

Nutrition