Oven Baked Chicken Breast

Ingredients

• 2chicken breasts (boneless, bone-in, skin-on or skinless)
• 50 g (optional)butter
• 5 sprigs (optional)thyme
• to tastesalt and pepper
• optionallemon

Instructions

1. 1

   Pat the chicken dry

   Pat the chicken breasts dry before cooking.

2. 2

   Heat the pan

   Heat a skillet or pan over high heat with a little oil until smoking hot. Meanwhile, preheat the oven to 200°C (400°F).

3. 3

   Salt one side

   Lightly salt the side of the chicken that will go into the pan first.

4. 4

   Sear the skin

   For skin-on chicken, place it skin-side down in the hot pan.

5. 5

   Brown the first side

   Shake the pan gently so the skin browns evenly, without pale patches. Fry for about 2 minutes, or until nicely caramelised.

6. 6

   Flip and bake

   Turn the chicken over and repeat on the other side. If it has skin, turn it back skin-side down, then put the skillet straight into the oven for 10–15 minutes. Cooking time can vary with the oven, the size of the chicken and how cold it was when cooking began, so use a temperature probe to check doneness.

7. 7

   Check and rest

   After about 8 minutes in the oven, insert a probe into the thickest part of the chicken. The method gives 63°C (145°F) as the point to remove it from the oven, then rests it for 5 minutes; it says the temperature should rise to around 67°C (153°F) as it rests. For a more conservative food-safety check, cook poultry to 74°C before serving.

What is oven-baked chicken breast?

Chicken breast cooked this way is seared on the hob and then finished in the oven. The approach is common in American home cooking, where a pan-to-oven method makes it easy to brown the outside and cook the centre in the same pan.

This version keeps the seasoning simple and leaves butter, thyme and lemon as optional additions. The key is to use the thermometer rather than relying on the clock alone.

Nutrition and macros by portion

The nutrition label shows one serving as written: 273 calories, 49g protein, 1g carbs, 7g fat.

The chicken supplies most of the protein, while butter contributes most of the fat if you use it. The small amount of carbohydrate comes mainly from the optional lemon and seasonings. Serve with vegetables and potatoes, rice or another filling side to make a more balanced plate.

Choose the chicken to suit your pan

Skin-on breasts: start skin-side down so the skin has direct contact with the hot pan and can brown. The recipe also allows boneless or bone-in and skinless pieces, though their cooking time may differ.

Size matters: breasts of different thicknesses will not cook at the same rate. If cooking more than one, check each piece at its thickest point.

Get an even sear

Dry surface: patting the chicken dry helps it colour in the pan instead of releasing moisture and steaming. Salt the first side just before it goes into the pan.

Hot pan: heat the pan until very hot, then arrange the chicken so the first side sits flat against it. A gentle shake during the sear helps avoid pale patches.

Use temperature as your cue

Probe placement: insert the thermometer into the thickest part of the breast, taking care not to touch the pan. Check after about 8 minutes in the oven, as directed, and continue checking if it needs more time.

Resting: let the chicken rest for 5 minutes after it comes out of the oven. The recipe describes carry-over cooking during this time; for a conservative safety target, make sure poultry reaches 74°C before serving.

Butter, thyme and lemon are optional

Butter and thyme: the listed amounts are optional, so the chicken can be cooked without them. If using them, keep an eye on the pan and avoid letting the butter scorch.

Lemon: serve it alongside or squeeze it over the rested chicken for a bright finish. Salt and pepper are the main seasonings.

What to serve with it

For a simple plate, pair the chicken with vegetables and a source of starchy carbohydrate such as potatoes, rice or bread. Their flavours work well with the lightly seasoned meat.

Spoon any juices from the pan over the chicken just before serving. If using lemon, add it at the table so each person can adjust the sharpness.

Recipe notes & tips

• Pat the chicken thoroughly dry before seasoning it.
• Wait until the pan is very hot before adding the chicken.
• Keep the first side in contact with the pan to encourage even browning.
• Use a probe in the thickest part rather than judging doneness by colour.
• Rest the chicken for 5 minutes before serving.
• Check the breasts individually if they are different sizes.

Variations

• Add thyme: use the optional sprigs for a fragrant herbal note.
• Finish with lemon: squeeze it over the chicken just before serving.
• Use skinless breasts: sear them on the first side, then turn and bake as directed.
• Choose bone-in breasts: allow for the possibility of a longer oven time and check the thickest part.
• Add butter: use the optional 50 g for a richer finish.

Common mistakes to avoid

• Wet chicken: pat it dry first so the surface can brown.
• Pan not hot enough: let it heat until smoking hot before searing.
• Uneven browning: shake the pan gently during the first sear.
• Relying only on the timer: check the thickest part with a temperature probe.
• Skipping the rest: leave the chicken for 5 minutes after baking before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot throughout, taking care not to cook it for longer than needed so it does not dry out.

Frequently asked questions