Kitchen Tip: Pan-Roasting Chicken
Here’s one Chef’s secret for pan-roasting chicken â€” it’s a quick method that involves browning the meat in a skillet on the stovetop (to seal in the flavors), and then transferring the chicken to a hot oven to finish the cooking. Use bone-in chicken breasts, split or whole, and consider cooking extra portions to refrigerate for later use.
Preheat oven to 325Â°F.
Season bone-in chicken breasts on all sides with salt and pepper.
Heat a teaspoon of olive oil in a nonstick pan over medium-high heat.
Add chicken, brown one side, turn over, and transfer the entire skillet to the oven.
Cook for around 20 to 25 minutes, until the internal temperature of the meat is 165Â°F. A boneless chicken breast will take less time: 15 to 20 minutes. Use an instant-read thermometer to determine if it’s done.
Before you put the chicken in the oven, season it with a splash of white wine, soy sauce, Worcestershire sauce, or lemon juice plus fresh herbs. Or add aromatic vegetables such as garlic, onion, and peppers to the pan to roast along with the chicken.