Basic Roast Chicken Breasts

By Sally Cameron on August 01, 2011

Basics and how-to, Chicken & Turkey, Healing Histamine, the daniel plan

Turning to an easy basic recipe is always a good answer for dinner. Tonight, make it basic roast chicken breasts. Start by searing them on the stovetop until golden brown, then finish by oven roasting. Easy, foolproof, and almost no recipe required. Success is guaranteed.

Crispy roast chicken breast | afoodcentriclife.com

Basic Roast Chicken Breasts

The store was out of boneless, skinless chicken breasts and there was but one package of bone-in breasts left. Among many shoppers, I quickly nabbed the last package to roast for dinner. I’ve never cooked roast chicken breast that my husband did not devour.

Go For Bone-In

Bone-in chicken breasts are an excellent choice at the market. The bone helps preserve flavor and moisture, and they are about half the price of boneless, skinless breasts. All of this, and you can have them on the table in about 35 minutes. An added benefit is part of the time is hands off; you can make some vegetables, toss a salad and finish the rest of the meal.

Even without sauce, roast chicken breasts taste great when well seasoned, seared and finished in the oven.  Once you do this you won’t need a recipe. It’s all about technique. Roasting chicken breasts will become one of your basic go-to solutions for getting dinner on the table.

How to Prep Chicken Breasts

Start by trimming off the rib bones and any extra skin or fat with a cleaver or sharp heavy knife. Poultry scissors work great too. This gets rid of extra little bones many people don’t like dealing with and makes for a much nicer, cleaner presentation.

After trimming, season well with kosher or sea salt, black pepper and granulated garlic. Heat a stainless steel sauté pan, or fry pan over medium heat for a minute or two. Add 2 teaspoons of olive oil. The oil is hot when it moves around freely in the pan and liquifies. Don’t let it smoke, which is the sign it’s too hot.

Sear and Oven Finish

Place the chicken breasts in the pan top side (skin side) down. The chicken should sizzle when it hits the pan. Allow a golden crust to form, then turn breasts over and add wine (or broth). Allow liquid to cook down for one minute, then place chicken breasts on the rimmed baking sheet and pour liquid over the top and finish roasting in the oven.

Roast chicken breasts until a digital thermometer reads 160 degrees in the thickest part without touching the bone. The temperature will rise to 165 degrees upon standing for a few minutes before serving. Use the juices like a sauce when it’s done if desired.

If you have chicken breasts of different sizes, the smaller ones will roast faster. Test them first at about 20 minutes depending on size. Cover with foil and set aside to stay warm, or place in a 200 degree second oven or a warming drawer. For an easy side dish make basic broccolini.   Extra chicken makes wonderful chicken salad  or tacos, so have no fear of leftovers.

Basic Roast Chicken Breasts

This recipe adjusts easily to how many you are serving. Plan one breast per person; maybe a half of a breast for kids or light appetites if they are large sized. Extra chicken breast makes great chicken salad or quesadillas the next day, so don’t fear leftovers. Instead, plan for them and save time the next day.
Course Main Course
Cuisine American
Keyword breast, chicken
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 503kcal

Ingredients

  • 4 pieces bone-in chicken breasts about 3 pounds
  • 2 teaspoons Kosher or sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 1 tablespoon olive oil
  • 1/3 cup white wine or chicken broth optional

Instructions

  • If chicken breasts are refrigerated, allow them to sit on the counter top approximately 45 minutes to get the chill off. You’ll have better results when roasting. Pre-heat oven to 375 degrees. Cover a rimmed baking sheet with foil or parchment and set to the side. With a sharp heavy knife, cut off the rib bones and any excess fat from chicken breasts, leaving some skin attached. Season with salt, pepper and granulated garlic on both sides.
  • Heat a cast iron skillet, stainless steel sauté or fry pan over medium heat. Add oil. When oil is hot and moves around the pan easily, place chicken breasts rounded side up in the hot pan. The chicken should sizzle when it hits the pan. Allow the chicken breasts to cook undisturbed for about two minutes. Peak underneath and if the skin is golden brown, turn the breasts over and cook for another minute or two.  Carefully pour in the wine or broth (turn your vent system on or open a window). It will sizzle up wildly so don’t be alarmed. Cook one minute longer.
  • Move the chicken to the baking sheet, top up, and pour the wine over the top. Place chicken in the oven and roast until 160 degrees is reached, 25-30 minutes. Remove the chicken and allow to rest for a few minutes. The temperature will rise to the perfect 165 degrees. Serve and enjoy. As soon as any extra is cool, refrigerate or shred and freeze.

Notes

I use mini bottles of wine (airline size) to cook with frequently. The small size is very convenient when you just need a little wine to cook with.
To accurately measure the internal temperature of the chicken, use a digital thermometer.

Nutrition

Calories: 503kcal | Carbohydrates: 1g | Protein: 57g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 174mg | Sodium: 1335mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Calcium: 30mg | Iron: 2mg
4 Comments
  1. Ron Woodman - October 31st, 2017

    Don’t use the small bottles of wine for cooking as it leaves nothing to drink! Unless you open a second.
    This chicken is easy to make tastes great.

  2. Sally Cameron - November 3rd, 2017

    Ha! Man after my own heart ;). I use the small ones to cook with and open a regular bottle to drink. That way you can cook with less expensive wines and drink better ones!

  3. CarlV - October 24th, 2018

    Why not just leave the chicken in the cast iron skillet in the oven, remove the chicken and make sauce/gravy in the pan?
    Thanks!

  4. Sally Cameron - November 1st, 2018

    You certainly could Carl! Adding a little butter is nice too.

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