Pan-Roasted Bone-In Chicken Breasts

Pan-roasting bone-in chicken breasts is a great way to cook juicy, tender, and flavourful chicken in under an hour. The bone helps to distribute heat evenly, while the skin protects the exterior from drying out and adds a delicious crispness. This technique is simple and only requires a few basic ingredients, such as butter, oil, and herbs or spices. The chicken is first seared in a pan on the stove and then finished in the oven until cooked through. The result is a golden-brown, juicy chicken breast that can be served with a variety of sides, such as mashed potatoes, sweet potatoes, or cauliflower.

How to get a crispy skin

How to Get Crispy Skin on Pan-Roasted Bone-in Chicken Breasts

Getting a crispy skin on your pan-roasted bone-in chicken breasts is not difficult, but it does require a few key steps. Here is a detailed guide to achieving that perfect, golden crust:

• Prepare the Chicken: Start by patting your bone-in, skin-on chicken breasts dry with paper towels. This step is important as it helps the skin crisp up during cooking.
• Loosen the Skin: Using your fingers, carefully loosen the skin of the chicken breast from the meat. Create a small pocket by gently sliding your fingers between the skin and meat, being careful not to detach the skin completely.
• Season the Chicken: For a well-seasoned chicken breast with crispy skin, you can use a variety of seasonings. Here are some options:

• Butter: Spread softened butter (about 1 tablespoon per breast) under the loosened skin. This adds flavour and moisture to the meat and helps the skin crisp up. You can also mix the butter with herbs or spices, such as minced garlic, parsley, rosemary, or thyme.
• Oil: Coat the skin of the chicken breast with a thin layer of oil, such as vegetable oil or olive oil. This helps the skin brown and crisp up during cooking.
• Salt and Pepper: Liberally season both sides of the chicken breast with salt and pepper. This enhances the flavour and helps create a crispy skin.

Pan-Fry: Before roasting, pan-frying the chicken breast will give it a head start on cooking and help render some of the fat from the skin, leading to a crispier result.

• Heat a skillet over medium heat and add a tablespoon of oil or butter.
• Place the chicken breast, skin-side down, into the hot skillet and cook for about 2-5 minutes, until the skin begins to brown and crisp.

Roasting: After pan-frying, transfer the chicken breasts to a baking sheet or rack and roast in the oven.

• Preheat your oven to a high temperature, typically around 400°F (200°C) to 450°F (230°C).
• Place the chicken breasts skin-side up on a lined baking sheet or a rack set over a baking sheet. This ensures even cooking and allows the excess fat to drip away, helping the skin crisp up.
• Roast for about 30-45 minutes, or until the skin is golden brown and the meat is cooked through. An instant-read thermometer inserted into the thickest part of the meat should reach 160°F (you can let it rest for 5 minutes, as the temperature will continue to rise).

By following these steps, you will be well on your way to achieving a crispy, golden skin on your pan-roasted bone-in chicken breasts. Enjoy your delicious and crispy-skinned chicken!

Cooking time and temperature

The cooking time and temperature for pan-roasted bone-in chicken breasts can vary depending on the specific recipe and desired level of doneness. However, here is a detailed guide to help you achieve juicy and tender bone-in chicken breasts with a crispy skin:

Firstly, preheat your oven to a high temperature. A temperature of around 400°F (204°C) to 450°F (230°C) is ideal for achieving a balance between a crispy skin and a juicy interior. Preheating the oven ensures that the chicken starts cooking at the desired temperature as soon as it is placed inside.

Next, prepare your bone-in chicken breasts by patting them dry with paper towels. Season the chicken generously with salt and pepper, or your desired herbs and spices. You can also loosen the skin from the meat and slide a mixture of butter and herbs underneath, which will baste the meat as it cooks. This step is optional but adds flavour and moisture.

Heat a cast iron or regular skillet on the stovetop over medium to medium-high heat. Add a tablespoon of oil, such as vegetable, grape seed, or canola, to the pan. Carefully place the chicken breasts into the hot pan, skin-side down. Allow the chicken to cook without moving it for about 5 to 6 minutes, or until the skin is golden brown and crisp.

At this point, you can choose to flip the chicken breasts and add a couple of tablespoons of butter and some thyme to the pan. As the butter melts, spoon it over the chicken several times to baste it. Alternatively, you can simply flip the chicken and continue cooking without adding butter and thyme.

Now, you have two options to finish cooking the chicken. You can transfer the skillet with the chicken to the preheated oven, or you can cover the skillet with a lid and keep it on the stovetop. If using the oven, cook the chicken for 10 to 15 minutes for boneless chicken breasts, or 25 to 35 minutes for bone-in chicken breasts. An instant-read thermometer inserted into the thickest part of the meat should read 165°F (74°C) when the chicken is done. If you choose to keep the skillet on the stovetop, simply cook until the chicken is no longer pink at the bone and the juices run clear, which should take around 45 to 50 minutes.

Once the chicken is cooked to your desired level of doneness, remove it from the oven or stovetop and let it rest for about 5 to 10 minutes before serving. This resting period allows the juices to redistribute and results in juicier meat. You can serve the chicken with the pan juices spooned over the top, along with your choice of sides, such as mashed potatoes, sweet potatoes, or cauliflower.

In summary, the cooking time for bone-in chicken breasts will vary depending on the oven temperature, the size and thickness of the chicken breasts, and your preferred cooking method. The key to achieving juicy and tender meat with a crispy skin is a combination of high heat, proper seasoning, and allowing the chicken to rest after cooking.

How to prepare the chicken breast for roasting

To prepare bone-in chicken breasts for roasting, you'll need to follow a few simple steps to ensure juicy, tender, and flavourful meat. Here's a detailed guide:

Step 1: Preheat the Oven

First, preheat your oven to the desired temperature. The temperature will depend on your preference and the specific recipe you are following. Some recipes call for a higher temperature of around 450°F (230°C), while others suggest a slightly lower temperature of 400°F (204°C). Preheating the oven ensures that your chicken cooks evenly and efficiently.

Step 2: Prepare the Chicken Breasts

Pat the chicken breasts dry with paper towels. This step helps to remove any excess moisture, ensuring that the skin crisps up nicely during cooking. You can also trim any excess fat from the chicken breasts to prevent greasiness.

Step 3: Season the Chicken

Liberally season both sides of the chicken breasts with salt and pepper. You can also experiment with other seasonings, such as garlic powder, dried oregano, dried rosemary, or smoked paprika, to enhance the flavour of your dish. Be generous with the seasoning, as it will permeate the meat during cooking.

Step 4: Create a Pocket Under the Skin

Gently loosen the skin from the meat to create a small pocket. This step allows you to infuse flavour directly into the meat and keep it moist during cooking. You can use your fingers to carefully separate the skin from the meat, being careful not to tear it.

Step 5: Add Butter or Oil

Place a small amount of butter or oil under the skin of each chicken breast. This step adds richness and moisture to the meat. For an extra flavour boost, you can mix herbs or spices into the butter before inserting it under the skin. Alternatively, brush or rub the outside of the chicken breasts with olive oil to promote browning and crispness.

Step 6: Sear the Chicken (Optional)

Before roasting, some recipes recommend searing the chicken breasts in a hot pan on the stovetop. Place the chicken skin-side down in a skillet over medium to medium-high heat. Cook without moving the chicken until the skin is golden brown and crisp, which should take around 5-6 minutes. Then, flip the chicken breasts and add any additional butter or thyme, if desired.

Step 7: Transfer to the Oven

After searing (if you chose to do so), transfer the chicken breasts to the preheated oven. Place them in a shallow roasting pan or on a broiler pan lined with foil and set on a rack. The cooking time will vary depending on the size and thickness of your chicken breasts, but it typically ranges from 30 to 50 minutes.

Step 8: Check for Doneness

To ensure that your chicken is cooked through, use an instant-read thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, making sure it's not touching the bone. The chicken is done when it reaches an internal temperature of 165°F (74°C). You can also check by poking the chicken with a fork to see if the juices run clear.

Step 9: Rest and Serve

Once your chicken is cooked, transfer it to a cutting board or plate and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, ensuring moist and juicy meat. Finally, carve the meat off the bone, slice it, and serve it immediately. Enjoy your perfectly roasted bone-in chicken breasts!

What to serve with the chicken breast

Now that you've learned how to pan-roast a bone-in chicken breast, it's time to think about what to serve with it. Here are some ideas to make your meal even more delicious and well-rounded:

Pasta

Adding your pan-roasted chicken breast to a pasta dish is a great way to create a hearty and satisfying meal. Try it with Eggplant Pasta or Pasta al Limone for a combination that's sure to be a crowd-pleaser. The richness of the pasta paired with the juicy chicken will be a perfect match.

Rice

For a lighter option, consider serving your chicken with rice, specifically Lemon Rice. The citrusy flavour of the rice will complement the chicken beautifully. It's a simple yet elegant combination that allows the flavours of the chicken to shine.

Salad

If you're looking for something a bit healthier, why not add your chicken to a salad? It will provide a great source of protein and substance to your favourite salad. Try it with an Arugula Salad or any salad with your choice of greens and vegetables.

Vegetables

Serving your pan-roasted chicken breast with a variety of vegetables is always a good option. Try it with Sauteed Brussels Sprouts, Sauteed Carrots, Grilled Asparagus, or Grilled Brussels Sprouts. The crispness and freshness of the vegetables will pair nicely with the juicy chicken.

One-Pan Meal

If you're looking for a more complete meal in one pan, consider adding some vegetables and herbs to your pan-roasted chicken breast. Potatoes, carrots, celery, rosemary, and thyme create a hearty and flavourful dish. This option is perfect if you want a simple, no-fuss meal that doesn't compromise on taste.

How to check if the chicken is cooked

Checking if your chicken is cooked through is a crucial step in the cooking process. The best way to check is to use a meat thermometer to check the internal temperature of the chicken. The ideal internal temperature for chicken breasts is 165°F (74°C). Make sure that you insert the thermometer into the thickest part of the chicken breast and that it is not touching the bone.

If you do not have a thermometer, there are other ways to check if your chicken is cooked. Firstly, you can check the colour of the juices by piercing the thickest part of the chicken with a knife or fork and observing the colour of the juices that run out. If the juices are clear, then the chicken is cooked. If the juices are pink, the chicken needs more time to cook. You can also check the size of the chicken. The proteins in chicken shrink as it cooks, so if the chicken is still the same size as it was in its raw state, it needs more time.

It is important to note that the best way to ensure your chicken is cooked is to use a meat thermometer. Checking the juices and size of the chicken is not always accurate and can lead to undercooked chicken, which can be dangerous.

Frequently asked questions