With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Featured in: Roast Chicken
Learn: How to Roast Chicken
Yield: 4 servings
- 1whole chicken, 3 to 4 pounds, trimmed of excess fat
- 3tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
673 calories; 51 grams fat; 13 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 50 grams protein; 949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byStep 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
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Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. There are as many variations on cooking chicken breast as there are cooks, and I’d say that is a very good thing, as it ensures we never grow tired of this dinner staple. Pan-seared
chicken breast, cooked in a little oil with salt and pepper and finished with a generous knob of butter, is the first way I learned to cook chicken and a technique I always go back to. The resulting chicken has a golden-crisp exterior with a still-juicy interior, and is just as welcome served with steamed vegetables as it is atop
creamy Alfredo pasta.
Making Juicy Golden Chicken Breast on the Stove
Kitchn has many tried-and-true techniques for chicken on the stovetop. Some are sautéed, while our most popular version is pan-steamed. This technique takes what we know and love from these other techniques to make a chicken breast with a golden, pan-seared exterior and a juicy interior.
What Kind of Pan Should I Use?
This technique is best for a 10-inch or larger skillet, preferably straight-sided and not nonstick. Cast iron is a great option if you’ve got it.
What Ingredients Do I Need?
You’ll need two boneless, skinless chicken breasts (about one pound total), salt, pepper, oil, and butter for this recipe.
Key Steps for Golden, Juicy Chicken Breast
- Start with a wide, deep pan and add oil. We’re going to cook the chicken over medium-high heat, and we want to have plenty of room for the two breasts. Using something wide and deep that accommodates the chicken and keeps splatter to a minimum.
- Don’t move the chicken for a full five minutes once in the pan. Once the chicken is in the pan, don’t poke, prod, wiggle, or try to flip the chicken for a full five minutes. If you can’t easily flip the chicken with tongs, it’s not ready for flipping yet — and it won’t be golden-brown.
- Flip it once and don’t touch again. Flip the breast one time only, with the goal of golden-brown color on each side.
- Finish with butter. The butter, which would have burned if added in the beginning, will add flavor and some color at the end of cooking.
How Can I Tell When My Chicken Is Done?
Serving Your Golden Chicken
My favorite use for this golden, juicy chicken is topping creamy chicken Alfredo (the contrast of the chicken with the creamy sauce is heavenly), but this basic technique can be used to start off any number of meals like chopped chicken salads, chicken wraps, and even chicken sandwiches.
boneless, skinless chicken breasts (about 1 pound total) kosher salt freshly ground black pepper canola oil unsalted butter or gheeIngredients
Equipment
Measuring cups and spoons
Knife and cutting board
Paper towels
10-inch or larger skillet (not nonstick)
Timer
Instant-read thermometer
Instructions
Pat the chicken dry and season with salt and pepper. Thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper on all sides.
Heat the oil over medium-high heat in a large skillet. Heat the oil in a 10-inch or larger skillet, preferably straight-sided and not nonstick (cast iron is a great option), over medium-high heat until shimmering, about 3 minutes.
Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Swirl the pan just before adding the breasts to evenly distribute the oil. Add the chicken one at a time and do not touch, poke, or move the chicken for 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.
Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Flip the breasts over and add the butter or ghee right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook until they reach an internal temperature of 165°F, 5 to 7 minutes more.
Slice and serve. Transfer the chicken breasts to a plate or clean cutting board. Let rest for 3 minutes before slicing and serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.