Baking Chicken Breasts: Roasting Pan Method

Baking chicken breasts on a roasting pan is a straightforward process that yields juicy and flavourful results. The key to success is a combination of proper preparation, cooking technique, and attention to detail.

First, preheat your oven to the desired temperature, typically between 375°F and 450°F. Meanwhile, pat dry and season your chicken breasts generously with salt and pepper or a seasoning mix of your choice. Avoid seasonings with sugar, as they may burn during cooking. If your chicken breasts are over 3/4 inches thick, it is advisable to flatten them using a meat mallet or the bottom of a heavy pan.

Next, heat some oil or butter in an oven-safe skillet or roasting pan over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken breasts into the pan and sear them for about 3-6 minutes on each side, until they are golden brown. This step adds flavour and helps retain moisture.

After searing, transfer the skillet to the preheated oven and bake the chicken until it is cooked through. The baking time will depend on the thickness of the chicken breasts and the oven temperature, typically ranging from 15 to 20 minutes. It is crucial to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F, indicating it is safely cooked.

Once the chicken is cooked, remove it from the oven and let it rest for at least 5 minutes before serving. This resting period allows the juices to redistribute, ensuring juicy and tender chicken breasts.

Seasoning the chicken breasts

Firstly, you will want to pat the chicken breasts dry and then season generously with salt and pepper. You can also add other seasonings of your choice, such as garlic powder, paprika, onion powder, dried herbs, chilli powder, or cayenne pepper. For a classic smoky flavour, you can combine steak seasoning, smoked paprika, and sweet paprika. Coat the chicken breasts liberally with the seasoning on all sides.

If you want to add a little extra flavour and ensure your chicken is moist, you can also brine the chicken before seasoning. To brine chicken, fill a large bowl with lukewarm water and stir in a handful of salt until it dissolves. Add the chicken breasts and let them sit for at least 15 minutes. After brining, be sure to rinse the chicken with cold water and pat it dry before seasoning.

Once you have seasoned the chicken, you are ready to start cooking!

Brining the chicken

Brining chicken is a simple process that makes your chicken extra juicy and flavourful. It's also a versatile process that can be adapted to suit your tastes and the ingredients you have available.

The most basic brine is made with lukewarm water and salt. You can add other ingredients like sugar, peppercorns, garlic cloves, onion, and garlic to add extra flavour. You can also add fresh herbs like rosemary and thyme, or spices like paprika.

To brine your chicken, fill a large bowl with lukewarm water and stir in a handful of salt until it dissolves. Then, add your chicken breasts and let them sit in the saltwater for at least 15 minutes. You can also cover the bowl and refrigerate it for up to six hours.

When you're ready to cook the chicken, remove it from the brine, rinse it with cold water, and pat it dry with paper towels.

If you're short on time, you can also try a dry brine. This method works well for off-the-cuff weeknight cooking because the salt, sugar, and other seasonings are applied directly to the chicken's skin, so their potent magic begins working instantly. You'll need to keep the chicken in the fridge for most of the time, but let it come to room temperature for 30 minutes before roasting. Rinse off the brine and pat the chicken dry before cooking.

Another option is to try a buttermilk brine. This is a simple mixture of buttermilk, salt, and pepper. The acidic buttermilk will help tenderize the meat and add a nice tang.

Oven temperature and cooking time

Oven Temperature:

• For boneless skin-on chicken breasts, preheat your oven to 400° F (204° C). This temperature ensures that the chicken cooks evenly and efficiently.
• If you're using a convection oven, you can set the temperature to 375° F, while a conventional oven works best at 400° F.

Cooking Time:

• The cooking time depends on the thickness of your chicken breasts. Thicker breasts will take longer to cook than thinner ones.
• For a boneless chicken breast that's about one inch thick, cook for approximately 8 minutes per side over medium-low heat in a skillet.
• If you're using thinner cutlets or have pounded the chicken breast to a thickness of ½ inch, increase the heat to medium and cook for about 4-5 minutes per side.
• When baking in the oven, the cooking time will vary based on the thickness of the chicken. Large chicken breasts (around 7 oz or 200g) typically take 20-22 minutes to cook, while medium-sized breasts (5-6 oz or 150-180g) take about 18-20 minutes.
• The key to perfectly cooked chicken is reaching an internal temperature of 165° F (74° C or 75° C). Use an instant-read meat thermometer to check the temperature in the thickest part of the breast.
• Keep in mind that bone-in chicken breasts will take longer to cook through, so consider using a lower oven temperature and longer cooking time to ensure even cooking without burning the exterior.

Tips for Perfectly Baked Chicken Breasts:

• Always let the chicken rest for 5-10 minutes after cooking to allow the juices to redistribute and ensure a juicy and tender final product.
• Consider brining the chicken in a saltwater solution (1 quart warm water with ¼ cup kosher salt) for at least 15 minutes before cooking. Brining adds moisture and flavour to the chicken.
• If you want a crispy, golden crust, roast the chicken at a higher temperature (450° F) for a shorter time (15-18 minutes). This method develops a nice crust while keeping the interior tender.
• When cooking on the stovetop, use an oven-safe skillet so you can easily transfer the chicken to the oven to finish cooking. Cast iron skillets are an excellent choice for even heat distribution.
• Don't rinse the chicken before cooking, as this can spread germs in your kitchen. Instead, pat it dry with paper towels before seasoning and cooking.

Resting the chicken

After removing the chicken from the oven, transfer it to a clean plate and loosely tent the plate with aluminium foil. The foil will help keep the heat in while the chicken rests. Let the chicken rest for at least 5-10 minutes.

If you cut into the chicken right after removing it from the oven, you will lose the juices and some of the tenderness. Resting the chicken ensures it is cooked perfectly and remains juicy and tender.

You can also rest the chicken without using foil by letting it sit in a warm place, such as on a stovetop near the oven vent, to keep it warm without losing crispiness.

Additionally, you can separate the skin from the chicken before cooking and crisp it up separately. This way, you can have crispy skin and a well-rested chicken.

Searing the chicken

Preparation:

Before you begin searing, ensure your chicken is at room temperature, as this will help it cook more evenly and achieve a better sear. If your chicken breasts are over 3/4 inches thick, use a meat mallet or the bottom of a heavy pan to flatten them. This will ensure even cooking and reduce the chances of the outside burning before the inside is cooked.

Choosing a Pan:

It is recommended to use a heavy-bottomed skillet, such as cast iron, that retains heat well and can go from stove to oven. A cast-iron skillet is ideal as it is oven-safe and distributes heat evenly.

Oil and Seasoning:

Use a high-heat cooking oil like canola or olive oil to prevent the chicken from sticking to the pan. Heat the oil in the pan over medium-high heat until it is hot and shimmering.

Season the chicken breasts with salt and pepper or your preferred seasoning blend. You can also rub the chicken with butter for added flavour and a golden crust.

Searing Technique:

Carefully place the chicken breasts in the hot pan, searing both sides for 3-4 minutes each or until they are golden brown. If you are using skin-on chicken breasts, start with the skin side down.

Let the meat sear for several minutes on one side before flipping. The chicken is ready to flip when it releases easily from the pan and has a nice golden-brown crust.

Finishing in the Oven:

After searing, transfer the skillet to a preheated oven at 350°F (177°C) to finish cooking if the chicken is not cooked through. You can also move the chicken to a preheated oven-safe pan if your skillet is not oven-safe.

Bake the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). The thinner breasts will take around 15 minutes, while larger ones may take up to 20 minutes.

Resting:

Once the chicken is cooked, remove it from the oven and let it rest for at least 5 minutes before serving. This allows the juices to redistribute and ensures a juicy, tender final product.

Searing chicken breasts is a simple yet crucial step in the cooking process. By following these steps, you'll achieve a delicious, golden-brown crust while maintaining a juicy and tender interior.

Frequently asked questions