Pan Seared Oven Roasted Chicken Breast

Heat the butter and the oil in a large cast iron pan over medium high heat.

Pan seared oven roasted chicken breast. Heat 1 2 1 tablespoon of butter in a sauce pan over medium high heat. Sprinkle lightly with salt and pepper or seasoning of your choice. Once the butter is fragrant sear chicken breast for 2 3 minutes or until browned. Drizzle the chicken breast with 1 2 of the oil and then season the breast with a good crust of salt and pepper.

Move the pan. 4 boneless skinless chicken breasts 1 tablespoon olive oil 2 tablespoons sea salt 2 teaspoons pepper 1 teaspoon garlic powder. When the oil is hot and shimmering carefully lay the chicken breasts in the hot pan. Put chicken in the pan skin side down then.

Meanwhile prepare the chicken breasts. Instructions preheat the oven to 375 convection 400 for a regular oven. Regular sized chicken breasts should begin on the stove top and finish off in the oven due to their size. Heat a skillet over medium high heat.

Because of their thickness finishing them in the oven helps them to cook through evenly. Place the chicken breasts one at a time in a gallon zip lock bag and using a. Depending on how big your pan is and how big your chicken breast is you can either do 1 chicken breast at a time or multiple. Pan seared chicken is chicken that either begins or is fully cooked on the stove top in a pan.