Description
Learn how to prepare perfectly juicy and flavorful chicken breasts by searing and baking them while keeping the sauce separate to avoid sogginess. This technique ensures tender, moist chicken every time and works well for meal prep or salads.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon butter (optional, for finishing)
- Fresh herbs or lemon slices for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for roasting the chicken breasts.
- Dry and Season Chicken: Pat the chicken breasts dry with paper towels to remove surface moisture, which helps with proper searing. In a small bowl, mix salt, black pepper, garlic powder, and smoked paprika. Rub the chicken evenly with olive oil and coat all sides with the seasoning mix.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 2 to 3 minutes on each side until they develop a light golden crust. Avoid cooking them through at this stage to ensure juiciness.
- Roast in Oven: Transfer the skillet with the seared chicken breasts into the preheated oven. Roast for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C). This finishes cooking the chicken gently.
- Rest Chicken: Remove the skillet from the oven and let the chicken breasts rest for 5 minutes before slicing. This allows juices to redistribute for maximum moisture.
- Prepare Sauce Separately: While the chicken roasts, prepare or reheat your sauce of choice separately on the stovetop, such as garlic cream sauce, lemon butter, honey mustard, or chimichurri. Keeping the sauce separate prevents sogginess and maintains the chicken’s texture.
- Serve: Slice the chicken breasts and serve them with the warm sauce spooned on top or on the side for dipping. Garnish with fresh herbs or lemon slices if desired.
Notes
- Keeping the sauce separate prevents the chicken from becoming soggy and helps maintain juiciness.
- Store chicken and sauce separately in airtight containers in the refrigerator for up to 4 days.
- This method is perfect for meal prep and works well in salads or sandwiches.
- Patting the chicken dry before seasoning is crucial for a good sear and flavor.
- Using an oven-safe skillet simplifies the process by allowing searing and roasting in one pan.
