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

Sunday, August 28, 2011

Pan Seared Oven Roasted Skinless Boneless Chicken Breast

30 Minute Skinless Boneless Chicken Breast from 101 Cooking For Two
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


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: Cook time: Total time: Yield: 2

Updated

September 14 2011

Dan Mikesell

Labels: , ,

7 Comments:

At August 28, 2011 at 9:26 AM , Blogger Inspired by eRecipeCards said...

Fast food indeed. Like you said, faster and really easier than that pizza... and I am indeed CHEAP. mid level restaurants (like pizza joints) have been really disappointing lately. I can do so much more with that money

Dave

 
At August 31, 2011 at 1:58 PM , Blogger Chris said...

I like combination cooking techniques like that, it lets you take advantage of the strengths of both.

 
At August 31, 2011 at 7:55 PM , Blogger Chocolate Shavings said...

That chicken looks so tasty - perfect for a weeknight meal!

 
At June 12, 2012 at 5:39 PM , OpenID 09c1ba88-b4d7-11e1-9283-000bcdcb5194 said...

This recipe is ABSOLUTELY AMAZING!!!! Love everything about the chicken!!!! Thanks for the post!!!

 
At September 24, 2013 at 10:38 PM , Blogger King said...

This is really the first time I've been able to make a good chicken breast. And I'm 49!

Thanks so much for doing this blog and sharing your knowledge.

 
At October 23, 2013 at 12:50 PM , Blogger Helene Fulton Jolley said...

I'm confused about the term "convention oven". Do you mean conventional or convection oven?

 
At October 23, 2013 at 8:48 PM , Blogger Dan Mikesell said...

Bad, bad spell check.... convection and fixed

 

Post a Comment

Did you enjoy the post or have a question? Please leave a comment or ask away, provide info on how you liked something, etc. Note that spam, rude comments or comments with random links will all be deleted.

Subscribe to Post Comments [Atom]

<< Home