Pan-Roasted Chicken Breasts: Simple, Quick, Delicious

Pan-Roasted Boneless Skinless Chicken Breasts

Pan-roasting boneless skinless chicken breasts is a simple and tasty way to cook this versatile meat. It's a great method for achieving juicy, tender, and flavourful chicken that can be used in a variety of dishes. The key to success is getting the timing and temperature right and not overcooking the meat.

Ingredients and Seasoning

Boneless skinless chicken breasts are the ideal cut for pan-roasting as they cook quickly and evenly. You can use fresh or frozen chicken, but it's important to ensure the meat is at room temperature before cooking.

A simple combination of butter or olive oil, salt, and pepper is a classic and effective way to season your chicken. However, you can also experiment with other dry seasoning blends such as paprika, garlic powder, onion powder, chilli powder, or Italian seasoning.

Cooking Method

Coat your chicken breasts with oil and liberally apply your chosen seasonings. Preheat your oven to between 400-450°F and place the chicken in a single layer on a baking sheet or roasting pan.

Roast the chicken for 15-20 minutes, depending on the size of the breasts. The chicken is cooked when the juices run clear and an instant-read thermometer inserted into the thickest part of the meat reads 165°F.

Let the chicken rest for 5-10 minutes before serving. This helps lock in the juices and ensures your chicken is tender and juicy.

Serving Suggestions

Pan-roasted boneless skinless chicken breasts are incredibly versatile and can be served in a variety of ways. Here are some ideas:

- Salad topper for a Caesar, Greek, or Autumn chicken salad

- Pair with boiled potatoes, mashed potatoes, or air fryer baked potatoes

- Serve with grains like white rice or quinoa for a fibre boost

- Keep it low-carb with roasted asparagus, Mexican street corn, or roasted carrots

Brining

A wet brine is a liquid solution of salt, sugar, and water, along with herbs, spices, and aromatics for added flavour. The brine is first brought to a boil to dissolve the sugar, and then cooled completely before submering the chicken. The chicken can be left in the wet brine for up to 6 hours, but it needs a minimum of 15 minutes to be effective.

A dry brine is quicker and easier, and can result in crispier skin. It involves applying salt, granulated sugar (or another sweetener), and other seasonings directly to the chicken's skin, and letting it sit for a few hours.

• In a large pot, bring about 1/3 of the required water to a boil, along with salt, honey (or sugar), parsley, thyme, rosemary, peppercorns, lemons, garlic, and bay leaves.
• Add cold water to the pot to bring the temperature down, then refrigerate until fully chilled.
• Submerge the chicken upside down in the brine and leave for 12-24 hours in the fridge.
• Pat the chicken dry, brush with butter, and it's ready to roast!

Note that brining is not suitable for those on low-sodium diets.

Seasoning

The seasoning you use on your chicken breasts is important, as it will infuse flavour into the meat. You can use a pre-made seasoning blend or make your own.

Pre-made Seasoning Blends

You can use any dry seasoning blend that you like. Some blends that work well with chicken include:

• Everything Bagel Seasoning
• Cajun seasoning
• Italian seasoning
• Taco seasoning

Making Your Own Seasoning Blend

If you want to make your own seasoning blend, you can combine any of the following:

• Paprika (mild, sweet, or smoky)
• Brown sugar (or a brown sugar substitute)
• Dried herbs (oregano and thyme work well)
• Onion powder
• Garlic powder
• Salt
• Pepper
• Chilli powder or cayenne

How Much Seasoning to Use

Use around 1 teaspoon of each dried herb or spice that you use, and adjust the quantities to your taste.

Baking

Ingredients:

• Boneless, skinless chicken breasts
• Olive oil or butter
• Salt and pepper
• Other seasonings of your choice

Method:

• Brine (optional): Brining the chicken is not necessary, but it can help to add moisture and bring the meat to room temperature for more even cooking. To brine the 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 or refrigerate for up to 6 hours. After brining, rinse the chicken with cold water and pat it dry.
• Brush: Brush the chicken breasts with melted butter or olive oil to prevent sticking and help the seasonings stick. Place the chicken in a large baking dish or roasting pan.
• Rub: Season the chicken generously with salt and pepper. You can also add other herbs and spices according to your preference or the type of recipe you'll be using. For example, add Italian seasoning and garlic powder if using the chicken in a pasta dish, or cumin and chili powder for a Mexican-themed dish.
• Bake: Preheat the oven to a high temperature, typically between 400°F and 450°F. The cooking time will depend on the thickness of the chicken breasts, but it usually ranges from 15 to 25 minutes. The key is to cook the chicken until the internal temperature reaches 165°F to ensure it is cooked through without drying out. Insert a meat thermometer into the thickest part of the breast for the most accurate reading.
• Rest: Remove the chicken from the oven and let it rest for at least 5-10 minutes before slicing or serving. This allows the juices to redistribute and helps retain moisture.

Tips:

• For even cooking and tender meat, pound the chicken breasts to an even thickness before baking.
• Line your baking dish or pan with parchment paper or aluminium foil for easy cleanup.
• To add extra flavour, tuck herbs or lemon wedges around the chicken before baking.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.

Resting

Letting your chicken rest for 5 to 10 minutes after cooking allows the muscle fibres to retain the juices. The juices bubble up to the surface during cooking and need a few minutes to redistribute throughout the meat. Tenting a sheet of aluminium foil over the chicken will help keep the heat in while the meat rests.

Storing

Refrigeration

Leftover cooked chicken should be stored in the refrigerator as soon as possible. Place the chicken in an airtight container or wrap it tightly in plastic wrap or aluminium foil. Make sure the chicken is cooled to room temperature before placing it in the fridge. It is recommended to consume the chicken within three to four days of refrigeration. However, some sources suggest that cooked chicken parts or leftovers with gravy, broth, or sauce be consumed within one to two days.

Freezing

If you don't plan on consuming the chicken within the next few days, freezing is a great option. Wrap the chicken tightly in plastic wrap or foil, or store it in a freezer bag. Label the package with the date and content. Frozen chicken can be safely stored for up to four months. When thawing frozen chicken, it is best to do so in the refrigerator or cold water; avoid thawing at room temperature.

Food Safety

To prevent foodborne illnesses, it is crucial to handle chicken with care. Always wash your hands and the working area, including cutting boards and utensils, thoroughly before and after handling raw chicken. Keep raw chicken refrigerated until you're ready to cook it, and avoid leaving cooked chicken at room temperature for more than two hours. Additionally, ensure that the chicken is cooked to an internal temperature of 160°F (75°C) or until the juices run clear.

Frequently asked questions