This is chicken perfection, and it’s ready in about 35 minutes, making it ideal for a weeknight dinner. I still prefer duck breast or even turkey breast, but now that I’ve started making skin-on chicken breast, I’m completely enamored. In fact, this recipe has quickly become one of my favorite ways to cook chicken. I tend to make it about once a week, and no one complains! Then I upgraded it even more. I started making interesting variations, all of them excellent. Such as Cajun chicken, parmesan-crusted chicken, bacon-wrapped chicken, and blackened chicken.
Ingredients
You’ll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Chicken breast: I use boneless but skin-on pieces in this recipe. Sea salt and black pepper: If you use kosher salt, you can use a little more of it. Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil. Butter: Salted or unsalted, whatever you have on hand. Spices: Garlic powder, paprika, and dried thyme.
Instructions
This is such an easy recipe! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to season the chicken pieces with salt and pepper.Next, cook them in an oven-safe skillet, skin side down, to crisp up the skin.Now turn the heat off. Turn the chicken pieces and add the butter and spices to the skillet. Spoon the tasty sauce on the chicken.The last step is to place the skillet in a 450°F oven and roast the chicken until cooked through, for about 10 minutes.Spoon the pan juices on top and serve.
Expert tip
To ensure crispy skin, I sauté the chicken first, skin side down. Then I roast it in the oven until it’s fully cooked. The crispy skin is a delicacy! This is a somewhat annoying extra step, and I’ll admit that my go-to chicken recipe is still the basic boneless skinless baked chicken breast. It’s just so easy and versatile. But when I’m inspired to invest just a little more in making dinner, this recipe s absolutely wonderful.
Frequently asked questions
Variations
The best way to vary this recipe is by using different spices. I like to use garlic powder, paprika, and dried thyme. Other interesting options include onion powder, dried oregano, chili powder, and ground cumin.
Serving suggestions
This is such a versatile main dish. It truly goes with anything. But since I bake it in a 450°F oven, I like to serve it with side dishes that I can bake in the same oven. So I often serve it with buffalo cauliflower, carrot chips, or roasted bell peppers.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days, although the skin does lose its crispiness. I usually remove the skin and shred the meat to use as a salad topping. Sometimes I cube the meat and use it in a chicken cobb salad. Another option is to gently reheat the leftovers in a 250°F oven.
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Recipe card
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