How do you make juicy chicken breasts without a grill?

Follow my recipe and pound the chicken first, season it with plenty of salt and spices, give it a quick sear in a skillet, and finish cooking it in the oven. This method locks in the juices and results in juicy, tender chicken breasts.

How long to bake chicken that has been seared?

Generally speaking, boneless, skinless chicken breasts that have been seared will need to be baked at 400 degrees F for 10-15 minutes. It's a good idea to use a meat thermometer and check it after 10 minutes to avoid over-cooking, which could result in dry chicken.

Seared Then Baked Chicken Breasts

Name: Seared Then Baked Chicken Breasts
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 2 teaspoons paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 1/2 teaspoons kosher salt (I use Redmond Real Salt); 2 lbs boneless, skinless chicken breasts; 2 tablespoons olive oil, avocado oil, or grapeseed oil

Description

No grill? No problem! These Seared Then Baked Chicken Breasts are the key to making juicy, tender, and flavourful chicken breasts without a grill or barbecue. A quick sear in a cast iron skillet before baking makes all the difference.

Ingredients

Units Scale

2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt (I use Redmond Real Salt)
2 lbs boneless, skinless chicken breasts
2 tablespoons olive oil, avocado oil, or grapeseed oil

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Instructions

Make the spice mix. Stir together the paprika, garlic powder, onion powder, oregano, thyme, and kosher salt in a small bowl. Set aside.
Place the chicken breasts on a cutting board. Cover with a sheet of parchment paper. Use a rolling pin to pound them down to an even 1/2-inch thickness.
Sprinkle 1 scant teaspoon of spice mix over each chicken breast. Use the back of a spoon to press the spice mix into them so that it doesn’t fall off when the chicken is placed in the skillet.
Preheat the oven to 400 degrees F and have a baking dish ready; I use an 8×8-inch square glass baking dish for this amount of chicken.
Add the oil to a large cast iron skillet and warm over medium-high heat. When it shimmers, add the chicken breasts, seasoned side down. Sprinkle the remaining spice mix over top and use the back of the spoon to press the spice mix into each chicken breast. Turn down heat to medium and cook for 3 minutes.
After searing for 3 minutes on the first side, use a metal spatula to flip and cook for 3 minutes on the other side. Transfer the seared chicken breasts into the pan and bake for 10 minutes. When they are fully cooked, a meat thermometer will read 165 degrees F.
Remove from the oven and cool for at least 5 minutes before slicing or serving. This final step locks in the juices; don’t slice the chicken too soon or it will lose some of its juiciness.

Notes

How to make ahead and store: This chicken is perfect for make-ahead meals since it is so versatile. Cook it, let it cool slightly, then place it in a glass storage container. If you’d like to shred it or chop it for use in salads or sandwiches, feel free to do that first. From there, it can be stored in an airtight container in the refrigerator for up to four days, or in the freezer for up to two months.

Salt amount: The amount of salt might seem like a lot, but it’s essential for making the chicken very tender and juicy. If you are watching your salt intake, feel free to cut back on it a bit, but be aware that the chicken might not turn out quite as tender.

Prep Time: 5 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Sear and Bake

Nutrition

Serving Size: 1 chicken breast
Calories: 345
Sugar: 0.2 g
Sodium: 569.7 mg
Fat: 12.9 g
Saturated Fat: 2 g
Carbohydrates: 2.9 g
Fiber: 0.9 g
Protein: 51.6 g