Pan Seared Oven Roasted Skinless Boneless Chicken Breast

Moist, tasty and quick. What more can you want in a weeknight recipe? Pan seared and then oven roasted to finish it off all in less than 30 minutes.

This is the start of another cooking series. Yep, I'm at it again with another series. It seems people like to have choices. While this is the first in the series, I'm going back though older posts and will have some additions so it won't appear first.

This is really how I cook more times than not. I get home from work and I'm tired but we want a good dinner. I spend 5-10 minutes of prep time and usually finish in the oven as I'm unwinding and in another 15-20 minutes or so, dinner is done. Faster than ordering pizza and so much better, healthier and if you're cheap then cheaper.

You must think ahead a little. Have a main course in the fridge. I have a freezer on the garage fridge for meat only. I might take out a couple of chicken breast, a pork tenderloin and some sirloin and just let them thaw in the fridge for a few days and  work my way through them.

Rating

This is number one in the standard rotation.

Notes: as I said in the previous post, I have made up 7:2:1 seasoning and keep it on the stove top. Before have that, I used a commercial mix or just add 1 T of kosher salt, 1 t of pepper and 1/2 tsp of garlic powder. This is approximately the same thing as the 7:2:1 but takes a couple of minutes to mix.

First turn on convection oven to preheat on 375. Put a oven safe pan on a stove top over medium high heat with a tsp of oil. I use a 10 inch cast iron skillet. Rinse the chicken.

Pat dry.

Sprinkle with 7:2:1 (see previous post). By now the oil should be hot.

 Brown both sides for 3-4 minutes each.

Get them to almost the color you want when eating.

Transfer to oven. Bake for 15-20 minutes until about 165. Thinner breast will be 15 minutes and thicker bigger ones about 20 minutes. It can be as low as 160 if you will let it rest for 10 minutes when done. It will be more moist then if you do.

Done in less than 30 minutes and you spent most of the time setting and unwinding. Not bad... not bad at all.

Pan Seared Oven Roasted Skinless Boneless Chicken Breast

by DrDan at 101 Cooking For Two August-28-2011

Moist, tasty and quick. What more can you want in a weeknight recipe? Pan seared and then oven roasted to finish it off all in less than 30 minutes.

Ingredients

• 2 skinless boneless chicken breasts
• 1 t Extra Virgin Olive Oil
• 2 t 7:2:1 seasoning

Instructions

1) First turn on convection oven to preheat on 375. Put a oven safe pan on a stove top over medium high heat with a tsp of oil. I use a 10 inch cast iron skillet. Rinse the chicken. 2) Pat dry. Sprinkle with 7:2:1 (see previous post or last instruction). By now the oil should be hot.3) Brown both sides for 3-4 minutes each. Get them to almost the color you want when eating.4) Transfer to oven. Bake for 15-20 minutes until about 165. Thinner breast will be 15 minutes and thicker bigger ones about 20 minutes. It can be as low as 160 if you will let it rest for 10 minutes when done. It will be more moist then if you do.If you don't have 7:2:1 mixed up then 1 T kosher salt, 1 t pepper and 1/2 t of garlic powder or granulated garlic will be about the same.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 2

Updated

September 14 2011

Dan Mikesell