101 Cooking For Two - Everyday Recipes for Two: Pan Seared Oven Roasted Garlic Skinless Chicken Breast

Wednesday, August 4, 2010

Pan Seared Oven Roasted Garlic Skinless Chicken Breast

Pan Seared Oven Roasted Garlic Skinless Chicken Breast from 101 Cooking For Two
Quick, moist and quite tasty. It is gloomy, hot and humid outside and I didn't want to pay attention to a grill outside but really I wanted not to work much tonight. I did spend 10 minutes looking for a recipe but really didn't find much.  I have a wonderful parmesan crusted bread chicken breast that is pan seared then oven roasted. It is great if you feel like doing just a little work.
The Plan: Using my 10 inch cast iron fry pan, sear smooth side then flip and oven roast until done. Bloom some garlic before the searing to put on top when it goes into the oven.

Rating:
Time 30-40 minutes.

Notes: A simple brine of 2 cups water, 2 tablespoons table salt and 1 tablespoon sugar for 1 hour would make it even more moist but defeat the quick and less fuss principle I was following. Use a oven safe fry pan like a cast iron 10 inch fry pan.

Trim chicken breasts and let rest at room temp for about 30 minutes if you have time. Preheat oven on 350 convection. Add olive oil to pan and heat over medium heat until shimmering. Add garlic and "bloom" for 1 minute. Remove from heat, tilt pan and remove as much of the garlic as possible to a small cup, leaving the oil and place back over the medium heat.
Salt and pepper to taste then place in pan smooth side down and sear for 5-6 minutes until browning.
Remove from heat, flip chicken and spread bloomed garlic over the breasts evenly. Transfer pan to oven and roast until internal temp of 165. This will be about 20-25 minutes depending on the size of the breast.
Remove from oven and pan. Let rest for 5-10 minutes prior to serving.




Pan Seared Oven Roasted Garlic Skinless Chicken Breast


Quick, moist and quite tasty. It is gloomy, hot and humid outside and I didn't want to pay attention to a grill outside but really I wanted not to work much tonight. I did spend 10 minutes looking for a recipe but really didn't find much. I have a wonderful parmesan crusted bread chicken breast that is pan seared then oven roasted. It is great if you feel like doing just a little work. The Plan: Using my 10 inch cast iron fry pan, sear smooth side then flip and oven roast until done. Bloom some garlic before the searing to put on top when it goes into the oven.
Ingredients
2 Skinless boneless chicken breast well trimmed1 T olive oil2 cloves garlic minced salt pepper
Instructions
1) Preheat oven to 350 convection.2) Trim chicken breasts3) Add olive oil to pan and heat over medium heat until shimmering.4) Add garlic and "bloom" for 1 minute.5) Remove from heat, tilt pan and remove as much of the garlic as possible to a small cup, leaving the oil and place back over the medium heat.6) Salt and pepper to taste then place in pan smooth side down and sear for 5-6 minutes until browning.7) Remove from heat, flip chicken and spread bloomed garlic over the breasts evenly.8) Transfer pan to oven and roast until internal temp of 165. This will be about 20-25 minutes depending on the size of the breast. 9) Remove from oven and pan. Let rest for 5-10 minutes prior to serving.
Details
Prep time: Cook time: Total time: Yield: 2

Updated

April 19, 2011

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4 Comments:

At August 4, 2010 at 10:25 PM , Blogger Chris said...

When I can't grill then a great hot cast iron pan is my next option.

 
At August 4, 2010 at 10:37 PM , Blogger Dr Dan said...

I love cast iron. I only have one piece now but come indoor cooking season I will have more.

 
At February 9, 2013 at 5:46 PM , Blogger bodhi said...

I love this recipe. it is my go-to chicken recipe. quick, easy, tasty.

 
At February 9, 2013 at 9:04 PM , Blogger Dr Dan said...

I really like this one. My wife is a garlic person so it was for her...

 

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