This Reverse Sear Chicken Breasts recipe guarantees juicy meat with shatter-crisp golden skin every time. You'll cook the chicken gently at a low oven temperature, then finish with a quick, high-heat sear that locks in flavor and crunch.
Whether you're working with bone-in, skin-on breasts or lean boneless cuts, I'll walk you through exact temps and times so you get perfect results. Try this baked oregano chicken for another simple chicken recipe.
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Recipe Essentials
- Cut: Bone-in, skin-on chicken, in my opinion, makes the best outcome for juicy chicken. It works for boneless with skin and boneless/skinless too.
- Oven: 300-325°F → pull 150-160°F
- Sear: Skillet, 3-5 min to crisp skin and finish cooking chicken to 165°F
- Why it works: Gentle heat = juicy; quick high-heat = crisp skin + browning
- Tricks: Under-skin salting for added flavor, skin pricking for crisper skin.
- Done in: ~40-55 min total, depending on the size of the chicken breasts.
From Our Kitchen to Yours
I love making chicken breasts this way because the meat turns out so moist and tender, and the skin-oh, the skin-is irresistibly crispy and golden. You start by gently cooking the chicken at a lower temperature until it's just right, then finish it off with a quick blast of high heat. That final sear transforms the skin into something lusciously crisp. It's my go-to method whenever I want perfectly cooked chicken with restaurant-quality texture and flavor.
Try these reverse sear pork chops too!
Ingredients
- Chicken Breasts: Skin-on and bone-in chicken breasts are my preferred cut for this reverse sear chicken recipe. The skin crisps up perfectly and protects the breast as it cooks, keeping it juicy.
- Seasoning: You need a good high-heat vegetable oil with a neutral flavor for searing the chicken and a sprinkle of sea salt to enhance the flavor of the chicken. Avoid using EVOO which isn't good for high heat cooking.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Spicy Kick: Cajun seasoning adds smoky, spicy notes and taco seasoning brings a warm, southwest-inspired flavor that pairs perfectly with ____.
- Other Flavor Options: Lemon pepper gives the chicken a bright, zesty finish. Italian seasoning is always a crowd-pleaser with its mix of herbs, and a garlic and herb blend works wonders when you want something classic and comforting.
- Chicken Thighs: Swap the chicken breasts for bone-in and skin-on chicken thighs. Just note you may need to adjust the cooking time slightly as dark meat takes longer to cook. Try these crispy baked chicken thighs.
- Add a Finishing Touch: For that special touch, finish the chicken with a flavor booster like a pat of bacon butter or steak butter for extra flavor.
How to Reverse Sear Chicken Breasts
To get started making this juicy chicken breast method, place your oven rack in the bottom middle position and preheat your oven to 325°F. Also, prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray.
Step 1: Prep the Chicken. Use your finger to carefully separate the chicken skin from the meat or flesh. Be sure to leave the skin edges attached to the chicken breast.
Step 2: Season. Sprinkle salt over the surface of the chicken, NOT the chicken skin. Pull the chicken skin back over the top of your chicken breast after seasoning.
Step 3: Poke Holes. Use the tip of a sharp knife or skewer to poke at least 6 small holes through the skin. For larger breasts, you may want to add up to 10 or 11 holes.
Step 4: Bake. Place the prepped chicken breasts on your prepared baking sheet. Bake until the chicken has an internal temperature that registers 150-160°, somewhere between 30 and 45 minutes, depending on the size of your chicken breasts.
Step 5: Sear. Add the oil to a hot skillet. It needs to completely cover the bottom of your skillet. Add the chicken breasts, skin side down and increase the heat to medium-high. Let it cook for at least three minutes without moving. Keep watching for the skin to color and crisp up, and cook no more than 5 minutes. As they cook, move the chicken as needed to brown all parts of the skin.
Step 6: Rest and Serve. Allow the chicken breasts to rest on a plate, rack, or cutting board for 5 minutes before serving. Enjoy every delicious bite with these mashed potato patties on the side.
Take a look at my tasty sheet pan chicken breasts if you enjoy recipes like this one.
Recipe Tips
- Piercing the Skin. Gently poke holes. You want the hole to go through the skin but not all the way into the breast meat. This allows the moisture to escape more easily to allow the skin to crisp up better.
- Avoid Overcooking. You don't need to fully cook the chicken in the oven because it will be finished in the skillet. Remove it from the oven when the chicken registers 150-160°F. Then sear the chicken skin in the skillet and finish cooking to 165°F.
- Use Cast Iron. It's great for high heat cooking and browning meat! A quality stainless steel skillet works too. Avoid non-stick pans, which aren't great for browning.
- Storing Leftovers. Store the chicken in the refrigerator for up to three days or in the freezer for up to three months.
Serving Suggestions
This easy chicken recipe pairs with a wide variety of side dishes, but here are a few of our favorites.
- Potatoes and Rice: Try this spinach rice or this loaded mashed potato casserole.
- Vegetables: Pair with fried tomatoes, Mediterranean roasted vegetables, or these sweet bacon Brussel sprouts.
Recipe FAQs
Reverse searing is the opposite of searing. It cooks the meat slowly and indirectly first, and then the meat is finished with high direct heat from a broiler, grill, or skillet. It allows for more consistent doneness and crispy skin.
Yes! If they have the skin-on, follow the same method as outlined in the recipe. Cook in a 300°F oven for about 20-30 minutes, or until the chicken reaches an internal temperature of 150-155°F, then sear in the skillet 1-2 minutes per side sear and cook until the temperature of the chicken reaches 165°F. If they are skinless, season the chicken directly and bake as mentioned above, but use caution as the chicken is more inclined to drying out since there's no skin.
It's important because it allows the steam to vent, which helps the fat to render and crisps up the skin better and faster.
Yes, you can! Brush the chicken with the oil after baking it in the oven, and then place the chicken on the grill over high heat to crisp the skin.
Yes, these are both great options to crisp the skin. If using the broiler, change the temperature and move the rack closer to the top of the oven. Cook the chicken for 2-3 minutes to brown the skin. If using the air fryer, preheat it to 400° F and cook the chicken skin-side up for 3-4 minutes to crisp the skin.
Reverse Sear Chicken Breast Video
More Easy Chicken Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Reverse Sear Chicken Breasts
Ingredients
- 4 8-12 oz chicken breasts bone in skin on
- 2 teaspoons sea salt or kosher salt
- ⅓ cup vegetable oil or another oil
Instructions
- Adjust your oven rack to the bottom middle position and preheat your oven to 325°F.
- Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
- Working with one chicken breast at a time, use your finger to carefully seperate the chicken skin from the meat or flesh. Leave skin edges attached to the chicken breast. Lift the skin like it's an open door.
- Using your fingers pinch some salt or using a salt shaker sprinkle some sea or kosher salt, as evenly as possible, all over the surface of the chicken. NOT the chicken skin. Once salted, place your skin back on top of your chicken breast. As my husband says you close the door!
- Using the tip of a sharp knife, skewer or something else that's sharp, poke at least 6 small holes through the skin. Depending on the size of your chicken breasts, up to 10 or 11 holes.
- Place all of the chicken breasts on your prepared baking sheet.
- Bake until the chicken has an internal temperature that registers 150-160° F, somewhere between 30 and 40 minutes.
- Next, grab your largest skillet. I'm hoping it will hold all of your chicken breasts at the same time, all skin side down. Preheat your skillet for a few minutes on medium.
- Add all the oil and make sure there is oil covering the bottom of your skillet. Add chicken breasts, skin side down. Increase your heat to medium high. Do not move your chicken for the first three minutes. Keep watching for the skin to color and crisp up. No more than 5 minutes.
- Lean and adjust each chicken breast to the sides and bottom of your skillet. You want to try to touch all of the skin to the pan, at different times. Cook until skin is golden brown and crispy, and chicken registers 165° F, another couple minutes at the most.
- Allow chicken breasts to rest on a plate, rack or cutting board for 5 minutes before serving.
- Enjoy every delicious bite!
Notes
- Pierce the Skin: Use a skewer or tip of a knife to poke small holes through the skin only (not into the meat). This helps fat render and the skin crisp.
- Don't Overcook: Pull the chicken from the oven at 150-160°F. The sear will bring it up to a safe 165°F without drying it out.
- Choose the Right Pan: Cast iron is best for high heat and deep browning. Stainless steel works too-skip non-stick pans, which don't brown as well.
- Using Boneless Chicken: Cook in a 300°F oven for 20-30 minutes or until chicken is at 150-160°F, then sear in a skillet for 3-5 minutes, until 165°F in the center.
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