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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 minutes
Cook Time 20 minutes
Rest time 5 minutes
Total Time 35 minutes
Servings 2 servings
Calories 362kcal
Author Vered DeLeeuw

Ingredients

  • 2 skin on chicken breasts 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

  • Heat the oven to 450°F.
    Oven preheated to 450°F.
  • Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides.
    Two skin-on chicken breasts are seasoned with salt and pepper.
  • Heat the oil in an oven-safe skillet over medium-high heat for about 3 minutes.
    Adding oil to the skillet.
  • 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.
    Placing the chicken in the skillet, skin side down.
  • Turn the heat off, but leave the skillet on the hot burner. Flip the chicken breasts so they are skin-side up.
    The chicken was flipped in the skillet.
  • 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.
    Butter was spooned on top of the chicken pieces in the skillet.
  • 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.
    The chicken is ready in the skillet.
  • 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.
    Pouring the pan juices over the chicken.
  • Slice the chicken and serve.
    Sliced skin-on chicken breast on a plate.

Video

Notes

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 just 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 thickets 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 the fridge, in an airtight container (as shown in the image below), for 3-4 days. To crisp the skin back up, reheat the leftovers in a 350°F oven, uncovered, until heated through.

Nutrition

Serving: 1chicken breast | Calories: 362kcal | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Sodium: 673mg
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