The Basics: How to Make Roasted Chicken Breast

Published on Wednesday, January 23, 2008, by CHOW Food Team / Edit Post

Roasted Chicken Breast

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BONUS LESSON: Sauce

You'll need:

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  • a wooden spoon
  • white wine or vermouth
  • butter
  • salt

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Illustrations by Bill Russell

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  • Easy easy
    Season Breast with your choice of seasoning
    Turn on oven to broil - place skin side down on ovenproof pan (I line with foil to aid in ease of clean up) put on lower shelf - a little loser than mid-oven - cook for appx 10 mins, breas will begin to pull away from bone a little. Flip breast over skin side up (I usually add some additional seasoning at this time) Cook until skin is brown...+READ

    Easy easy
    Season Breast with your choice of seasoning
    Turn on oven to broil - place skin side down on ovenproof pan (I line with foil to aid in ease of clean up) put on lower shelf - a little loser than mid-oven - cook for appx 10 mins, breas will begin to pull away from bone a little. Flip breast over skin side up (I usually add some additional seasoning at this time) Cook until skin is brown and crispy.
    ALWAYS juicy and amazing!-COLLAPSE

  • SO much more complicated than how I do them in my tiny 4-slice toaster oven. Mine come out heavenly.

  • Adding a thin pat of butter under the skin of each breast is heaven.

  • Mix dejon mustard with lemon juice, brush on boneless skinless breast (you can also marinade if you have time), top with bacon, bake 'til done. Thank me later.

  • Great recipe! Made it last night. Be careful though, putting the chicken in a really hot skillet creates quiet the smokey kitchen.

  • I can give you guys a better way. It is similar to the above instructions but this is what I have been doing for the past 15 years in restaurants. It is easy and foolproof.

    1. Preheat oven to 450F
    2. Take a pan large enough to accomodate the chicken breast and put it over medium heat with just enough oil to coat the bottom. NOTE-don't use a stainless steel pan as the chicken will stick. Use a...+READ

    I can give you guys a better way. It is similar to the above instructions but this is what I have been doing for the past 15 years in restaurants. It is easy and foolproof.

    1. Preheat oven to 450F
    2. Take a pan large enough to accomodate the chicken breast and put it over medium heat with just enough oil to coat the bottom. NOTE-don't use a stainless steel pan as the chicken will stick. Use a non-stick or carbon pan.
    3. Season a bone-in, skin-on chicken breast with seasoning of choice
    4. Carefully place the chicken breast in the pan (laying the breast down away from you so you don't get splashed) skin-side down and cook for about 5 minutes...until you see the edges starting to brown lightly
    5. Place the pan with the chicken (without turning the chicken over) in the oven
    6. Cook for about 6 more minutes, then turn the chicken over
    7. Cook for about 3 more minutes and it should be done. If using a thermometer check the thickest part and it should read 165F if I am not mistaken. I am a chef so I don't use a thermometer, I just check by touch.
    8. This way will always give you chicken with a nice, crispy skin. Remember whenever cooking any kind of poultry skin you can't use high heat or the skin will brown before being thoroughly cooked.
    Enjoy-COLLAPSE

  • I thought that for safety you were never supposed to heat a pan on the stove to high without having something in it.

  • If you buy chicken breasts with the ribs attached, remove the rib portion with poultry shears before proceeding with the recipe. You'll lose nothing, cooking will be easier, the breasts will take up far less room in the pan and the presentation will be so much nicer.

  • I can make this simple recipe even simpler and my version can also be used with skinless boneless chicken breasts. 1) Cover each chicken breast with half-slices of bacon. 2) Bake. About an hour. At 350*. If you put aluminum foil in the pan first, cleanup will amount to very little. If you put potato or two in the oven at the same time, there's dinner---throw some salad together.

  • i dont like how i have to scroll down every time

  • MMm perfect!

  • I goofed... I first burnt oil in the pan and then I covered it... Oh geez.

  • This is a great recipe for acheiving a juicy chicken breast. I wouldn't change it at all.

  • 450 is perfect. I do it all the time.

  • I think I would smoke out the kitchen at that temp, I agree 375 is high enough
    anyone ever make roasted chick peas? My wife is still trying to perfect them, had the over at 450 and the fire dept came-well almost..
    just joine dthe site and looking forward to chating with other foodies....

  • you can skip the entire frying pan/third step and just put the chicken in a 375-400 degree oven for 30-40 min, depending on the size. It will have perfect crispy skin and tender meat.

  • 450 degrees is a little too hot. Time becomes too critical; there's no margin for error. If the doorbell rings you're screwed...

  • A perfect, simple recipe. I make this atleast 2 times a week with some kale salad.

  • Hi amigee, here's a link to the page with the deglazing steps:

    http://www.chow.com/stories/10899/9

    Best,

    Deborah from CHOW

  • I see the steps for the chicken but I DON'T see the steps for the deglazing!

  • definitely better if you saute some shallots first before degalzing with the wine, then add some chicken stock and reduce some more before adding the butter, and then add some parsley/fresh herbs at the end.

    so easy and so delicious.

  • I love this recipe but I find the fat from the chicken splatters all over the oven and sets off the smoke alarm. Is there any way to prevent this.?

  • I made this tonight - instead of chili spice I used a jamaican jerk style spice from The Spicehouse in Chicago that my sister-in-law sends me. I used to just put butter and spices on the chicken and pop it in the over but no more. This was so easy and so good. My son is home from college with a few friends and they all loved this. I also did the demi glaze which was so simple and easy, I used...+READ

    I made this tonight - instead of chili spice I used a jamaican jerk style spice from The Spicehouse in Chicago that my sister-in-law sends me. I used to just put butter and spices on the chicken and pop it in the over but no more. This was so easy and so good. My son is home from college with a few friends and they all loved this. I also did the demi glaze which was so simple and easy, I used white vermouth and chicken stock. In viewing the comments I am definitely going to try this method with other meats and other spices.-COLLAPSE

  • I cook salmon this way all the time, a quick sear in a very hot pan, flip and put in the oven for 8-10 mins, and it is perfect. You can make a quick sauce with three tbls of mayo and one of sour cream, juice of half a lemon, and some chopped fresh dill. Quick, Easy and Delicious!

  • This recipe was awesome. My boyfriend and I loved it. I didn't have Cajun Seasoning, so I opted for what was in the pantry-Soul Food Seasoning (I picked it up at the grocery store for a buck). I followed the recipe as suggested and it turned out nice and moist. I also created a sauce from the scrapes I had in the frying pan. I ended up serving the Chicken on a bed of Garlic Brown Rice, Sauted...+READ

    This recipe was awesome. My boyfriend and I loved it. I didn't have Cajun Seasoning, so I opted for what was in the pantry-Soul Food Seasoning (I picked it up at the grocery store for a buck). I followed the recipe as suggested and it turned out nice and moist. I also created a sauce from the scrapes I had in the frying pan. I ended up serving the Chicken on a bed of Garlic Brown Rice, Sauted Green/Red Peppers and Sweet Onions.

    Very basic recipe, but thumbs up!-COLLAPSE

  • Pressing the chicken with a brick works best when the chicken has been spatchcocked, so the whole skin can be crisped and the chicken cooks flat. If you have a small chicken (like a "Cornish Game Hen") you can cook it all the way on the stovetop that way, no oven required -- my mom used to do birds that way, with lots of herbs and garlic, and a white wine pan sauce. Yum.

    (Bigger chickens need...+READ

    Pressing the chicken with a brick works best when the chicken has been spatchcocked, so the whole skin can be crisped and the chicken cooks flat. If you have a small chicken (like a "Cornish Game Hen") you can cook it all the way on the stovetop that way, no oven required -- my mom used to do birds that way, with lots of herbs and garlic, and a white wine pan sauce. Yum.

    (Bigger chickens need the oven time to make sure they cook through. Nothing's as nasty as finding a half-raw piece of chicken on your plate.)-COLLAPSE

  • A few days ago I watched TV cook Tylor Florence put an aluminum-covered brick on a chicken, skin down, before searing and finishing in the oven. I don't eat the skin, but according to Tylor, it makes the skin ultra crispy and forces out the fat. Has anyone here tried that?

  • Sorry Judi........I am usually very compulsive in responding to a bloggers question! Brit0ny is correct, I just usually salt & pepper [sometimes, not always, oil it as well] and just bake my chicken. Like I said, by skipping Chow's searing on the stovetop in a frypan first method my chicken comes out very crispy crusted as if my hubby grilled it outside, or like Church's or Popeye's chicken....+READ

    Sorry Judi........I am usually very compulsive in responding to a bloggers question! Brit0ny is correct, I just usually salt & pepper [sometimes, not always, oil it as well] and just bake my chicken. Like I said, by skipping Chow's searing on the stovetop in a frypan first method my chicken comes out very crispy crusted as if my hubby grilled it outside, or like Church's or Popeye's chicken. However, the Chow method, to me, is more like roasting, rather than my baking method, and if affords you the chance to enjoy some au jus as a result or perhaps to make a gravy at the end. I guess it's just a choice of whether you want roasted chicken, or chicken that resembles having been on an outdoor grill.-COLLAPSE

  • "sorry, but the 'view all steps' should be the default, not a choice."

    I agree!

    Also I agree that this "non-recipe" step-by-step is a great idea.

    However, I need help with this statement: "Heat a frying pan over high heat for a few minutes. If it gets too hot and starts to smoke, take it off the stove to cool a bit."

    Why would a dry frying pan (other than seasoned cast iron) smoke?

  • This was good but it dirtied my oven almost as much as roasting a whole chicken at high heat does.

  • I have cooked the same basic meals for years. I am not a great cook, but I love great food so I eat out alot. With today's economy I have decided I need to learn to cook. I have tried a few recipes latetly, some good, some bad. I cooked this dish tonight and it was excellent! I followed the instructions with no changes. The chicken was moist and the sauce very tasty. The best part - it was very...+READ

    I have cooked the same basic meals for years. I am not a great cook, but I love great food so I eat out alot. With today's economy I have decided I need to learn to cook. I have tried a few recipes latetly, some good, some bad. I cooked this dish tonight and it was excellent! I followed the instructions with no changes. The chicken was moist and the sauce very tasty. The best part - it was very easy and didn't take long to cook. The breasts I cooked were big so I did cook them longer to be sure they were done.-COLLAPSE

  • Thank you, sebatianval, for the kind response. You got what I was asking. I appreciate it.

  • Hey JudiMorrison, I believe the difference is that Jackie wasn't browning them on the stove first, as she doesn't mention any stove action in her 'old dog' method. As an aside to Jackie, it turns out that "searing results in a greater net loss of moisture versus cooking to the same internal temperature without first searing" so I believe the actual chicken will be less moist, but that just leaves...+READ

    Hey JudiMorrison, I believe the difference is that Jackie wasn't browning them on the stove first, as she doesn't mention any stove action in her 'old dog' method. As an aside to Jackie, it turns out that "searing results in a greater net loss of moisture versus cooking to the same internal temperature without first searing" so I believe the actual chicken will be less moist, but that just leaves more yummy juices for the sauce, I figure it all works out.-COLLAPSE

  • I'm not Jackie but No, I did not know this was how to roast chicken the best way and I have cooked a lot of chicken (and other foods) but then, this isn't the Expert Cooking section... or is it? So maybe you just don't get it ;)
    Anyway, That was wonderful chicken. Yum. It was nearly as good as fried chicken without all the bother. My new way to cook chicken too. I use a cast iron skillet making...+READ

    I'm not Jackie but No, I did not know this was how to roast chicken the best way and I have cooked a lot of chicken (and other foods) but then, this isn't the Expert Cooking section... or is it? So maybe you just don't get it ;)
    Anyway, That was wonderful chicken. Yum. It was nearly as good as fried chicken without all the bother. My new way to cook chicken too. I use a cast iron skillet making it an easier cleaning meal also :)
    Thanks!-COLLAPSE

  • Jackie... Help me here because I'm totally confused by this thread. First of all, doesn't everyone roast/bake chicken this way: Brown the skin and toss it in the oven? Other than fried on the stove top, I don't know any other way. You said this is your new method, yet your method seems exactly the same to me. What am I not getting? Thanks. :)

  • This looks great, and is exactly what I looking for. Thanks so much!

  • Oops! Reshadar, in addition to either water or wine, you could also use chicken broth to deglaze.

  • Reshadar, when you take the baking pan out of the oven, add a small amount of either water or white wine to deglaze the pan, scraping any browned bits down & then add that to your fry pan. Turn the fry pan on low & simmer, using that liquid to scrape the bits off the bottom. Using a fork & a cup, take about 2 tbls. of butter & mash it up with about 2 tbls. of flour. Using the fork, whisk that...+READ

    Reshadar, when you take the baking pan out of the oven, add a small amount of either water or white wine to deglaze the pan, scraping any browned bits down & then add that to your fry pan. Turn the fry pan on low & simmer, using that liquid to scrape the bits off the bottom. Using a fork & a cup, take about 2 tbls. of butter & mash it up with about 2 tbls. of flour. Using the fork, whisk that flour mixture into the simmering fry pan liquid until it thickens slightly. Season if you like & pour over chicken. Remember, the amount of au jus, juice, or gravy you will get is dependent on how much chicken you are making. You will not get a gravy boat full. Hope this helps you........I'm not a chef, just a good home cook. Good luck! Bon Appetit!-COLLAPSE

  • I have a question about the bonus sauce. It says to use the pan that you just cooked the chicken in, but what if you transfered the chicken to a baking pan? Do you use the original pan that you only used for a few minutes, or do you pour the juices from the baking pan when it is all done cooking into the stovetop pan to make the sauce? I am not a cook at all and this is all new to me. Thanks :-)

  • I think this is an ingenius way to make bone in chicken breasts......I have been cooking for 50 yrs.....I always just salt/pepper, & bake @ 400 for 30 minutes. I must admit, mine come out crisper.....however, this allows for a nice rich au jus to make a sauce, the chicken turns out juicier, & it's all done in a frypan. This is my new method! Thanks for teaching an old dog new tricks!

  • I just tried this tonight and it was fabulous!!! I seasoned with kosher salt, coarse garlic salt/parsley blend, and pepper. After I brought the chicken out of the oven, I squeezed half of a lemon over the top and let it rest. The skin was crispy (although I don't eat that part) and it looked, smelled, and tasted terrific. Next time I will try the sauce.
    Thanks Chow!

  • I'm so surprised by this, umka :( I've fixed this several times and it was great. And have told olthers about it and they had good results also. Poor you.

  • I tried this tonight and it was terrible. The chicken took more like 30 minutes to cook and yes I did preheat the oven. The texture was rubbery and it did not taste good at all.

  • This is one of the simplest and best bone-in breast recipes ever. I loved it. I used my ovenproof saute pan but that would only hold two breasts (they were really large). I also want to do 4-6 in the future. The original recipe says you can use a baking dish. I suppose I could do 2-3 pieces in non-ovenproof saute pans and then put them into a preheated baking dish. Have others tried that?

  • sugarsnapp, the first time I tried this (last week) I couldn't find bone-in breasts at the grocery store. So I bought a whole, cut-up chicken, I froze half of the chicken and cooked the rest. I used one breast, one thigh, one drumstick and one wing. It all fit in my cast iron skillet. The wing cooked much quicker than the rest, so that was a little snack for me before dinner.

    The sauce was...+READ

    sugarsnapp, the first time I tried this (last week) I couldn't find bone-in breasts at the grocery store. So I bought a whole, cut-up chicken, I froze half of the chicken and cooked the rest. I used one breast, one thigh, one drumstick and one wing. It all fit in my cast iron skillet. The wing cooked much quicker than the rest, so that was a little snack for me before dinner.

    The sauce was really easy to make. I usually grill chicken (and pretty much everything else), but this was a nice alternative to grilling - simple to make and very tasty.-COLLAPSE

  • Click on "bonus sauce." 4-6 breasts cook exactly the same as 1. You just might need a larger oven proof pan. I'm fixing this tonight and looking forward to it. Also emailed it to an 84 y.o. friend who's trying to keep it simple these days.

  • I found all steps on 1 page but is there any way to adjust this to making 4-6 chicken breasts? (ok I am lazy and don't want to do the math, plus one is not enough for me!)

  • would you recommend a cast-iron skillet for this cooking method?

  • yeah, i would like a quick idea for a nice finishing sauce since there would be some brown bits from the pan, no?

  • How do you "make a sauce by deglazing the pan"?

  • clicking once isn't such a hardship. some people like seeing one step at a time. this is set up that it can be done however you prefer

  • I agree. Should have all the steps in one window. I do like the PDF printout tho!

  • Isn't this concept the same as a recipe? I don't get it.

  • This is great technique that may be used for any kind of meat or fish. The trick is to use an oven-proof pan so you get a good sear on the second side when it's in the oven.

    I use it to cook filet mignon and salmon. All the filet needs is a sprinkle of salt and crushed pepper corns, but for the salmon, I use a mixture of salt/paprika/cumin. Or you could just sprinkle salt on the salmon and serve...+READ

    This is great technique that may be used for any kind of meat or fish. The trick is to use an oven-proof pan so you get a good sear on the second side when it's in the oven.

    I use it to cook filet mignon and salmon. All the filet needs is a sprinkle of salt and crushed pepper corns, but for the salmon, I use a mixture of salt/paprika/cumin. Or you could just sprinkle salt on the salmon and serve with a lemon/butter/white wine/caper sauce.

    Experiment!-COLLAPSE

  • sorry, but the 'view all steps' should be the default, not a choice.

  • To Toodie Jane: All you have to do is click on that little line that says "view all steps at once"...or print pdf. See, it all makes sense..it's YOU that's making it complicated!

  • I like the idea for these non-recipes; they'll give fledgling cooks more confidence to just get on with it and cook.

    However, the layout and graphics are illl-suited to the concept. If it's so uncomplicated, why do I have to click& scroll 6 itmes just to see how easy it is? That's just counter-intuitive. Poor idea.

  • Now that's a weeknight meal. I like to cook baby carrots glazed in chicken stock, butter, salt, and pepper as a quick and easy side dish to pan fried or baked chicken breasts. It takes about 20 minutes for the chicken stock to reduce to a glaze -- about the same time it takes for the chicken breast to cook -- and is a quick and elegant side.

  • Though I've been hot-oven roasting whole chickens for a long time, I never considered using a similar technique for breasts. Thanks, Chow, for giving me a new way to prepare an old standby. Keep these recipe-free instructions coming, please.