• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Kitchen Divas
  • Recipes
  • Resources
    • Kitchen Divas Resources
    • Blogger Resources
  • About
  • Contact
    • Contact Us
    • Work With Us
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Kitchen Divas Resources
  • Blogger Resources
  • About
  • Contact
  • Work With Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Courses

    How to Reverse Sear Chicken Breast

    Published: Apr 27, 2022 · Modified: Aug 9, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

    Share
    Pin
    Tweet
    Email
    Jump to Recipe Print Recipe

    This reverse sear chicken breast recipe is a new way to create that classic crispy chicken skin that we all love on our chicken with juicy, flavorful chicken breast meat inside.

    Closeup photo of a Reverse sear chicken breast on a white plate with two more pieces of chicken breast on the side.

    I love making chicken breasts using this method. It keeps the chicken moist and tender, and it makes the skin just lusciously crispy.

    Reverse searing means you cook the chicken meat first at a lower temperature until perfectly cooked and then finish it with a hot sear that turns your skin crispy and golden brown on a skillet, under a broiler or on a grill.

    Reverse Sear Chicken

    This was inspired by my other chicken breast recipe on this site and pairs well with this amazing cheesy broccoli rice recipe.

    Ingredients

    You'll only need a handful of simple ingredients to make this easy reverse seared chicken breast recipe.

    • Bone-in, skin-on chicken breasts
    • Sea or kosher salt
    • Vegetable oil

    See the recipe card at the end of the post for quantities.

    Instructions

    This recipe only requires a few simple steps to make.

    Step 1: Prep

    Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees. Then line a rimmed baking sheet with foil and a rack lightly coated in nonstick spray.

    Step 2: Separate the Chicken Skin

    Gently use your finger to separate the skin from the breast, leaving the edges of the skin attached to the breast on one side. Then, lift the skin like opening a door.

    Step 3: Salt the Chicken

    Sprinkle salt evenly over the surface of the chicken breast, not the skin. Then, place the skin back over the breast.

    Step 4: Pierce the Skin

    Using the tip of a sharp knife and being careful not to pierce the breast, poke 6 to 10 small holes in the skin.

    Step 5: Bake

    Place the chicken breasts on the prepared baking sheet and bake between 35 to 45 minutes until the internal temperature of the breasts registers 165 degrees.

    Step 6: Reverse Sear the Chicken

    Heat your largest skillet on the stovetop for 5 minutes on low. Then, cover the entire bottom of the skillet with oil and add the chicken breasts skin side down.

    Next, increase the heat to medium-high. Leave the chicken breasts in place for 3 minutes, watching for the skin to darken and crisp.

    Finally, after 3 to 5 minutes, lean each chicken breast to the side of the skillet with the thickest part of the breast on the bottom of the skillet. Cook for another couple of minutes until the skin is brown and crispy.

    Step 7: Rest and Serve

    Transfer the chicken to a plate and let the breasts rest for 5 minutes before serving. Enjoy!

    Hint: Always let your chicken rest so the juices can be reabsorbed by the meat.

    Closeup photo of a fork with a piece of Reverse Sear Chicken Breast held above a plate of more Reverse Sear Chicken Breasts.

    Substitutions

    Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this reverse sear chicken breast.

    • Chicken Thighs - You can use this method for chicken thighs as well.
    • Your Favorite Oil - You can use any oil with a high smoke point.

    Variations

    Want to personalize this reverse sear chicken breast recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy - Add red pepper flakes under the skin for a kick of heat.
    • Your Favorite Spices - You can add a ton of flavor to this recipe by adding your favorite spices under the skin.

    If you love recipes like this, you may also enjoy these crispy baked chicken thighs.

    Equipment

    You'll only need a handful of items to make this recipe.

    • Measuring cups and spoons
    • Rimmed baking sheet
    • Cooking rack
    • Skillet
    • Tongs

    Storage

    This chicken can be stored in the refrigerator in an air-tight container for up to 3 days.

    Tips

    I have a couple of simple tips here to help you make these breasts the best they can possibly be.

    • Be sure to leave one side of the skin attached so it remains on the chicken throughout the cooking process.
    • When piercing the skin, be sure not to pierce the breasts.
    Closeup photo of Reverse Sear Chicken Breasts on a white plate.

    FAQ

    Do you have questions about this reverse sear chicken breast recipe? Here are some of the most commonly asked questions about reverse sear chicken breast

    What is reverse searing?

    Reverse searing is the opposite of searing. It cooks the meat slowly and indirectly first and then is finished with high direct heat from broiler, grill or skillet.

    What is the point of reverse searing?

    Reverse searing allows for consistent doneness with crispy skin, in the case of chicken.

    How long is this chicken good?

    It will last for 3 days in the refrigerator.

    Reverse Sear Chicken Breast Video

    More Chicken Recipes

    Do you like chicken? Here are some recipes you may also like to try.

    • Air Fryer Shredded Chicken Tacos
    • Instant Pot Chicken Corn Chowder
    • Copycat Wendy's Spicy Chicken Wraps

    Reverse Sear Chicken Breast

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Reverse Sear Chicken Breast

    This reverse sear chicken breast recipe creates chicken that is tender and juicy on the inside with a perfectly brown and golden crispy skin on the outside.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Resting Time 5 mins
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 162 kcal

    Equipment

    • large oven safe skillet
    • rimmed baking sheet
    • rack

    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 degrees.
    • Get out and measure your ingredients.
      Overhead photo of all the ingredients needed to make Reverse Sear Chicken Breasts on a marble counter top.
    • 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!
      Hand creating a gap between Chicken meat and skin. This gap allows salt to be placed onto the meat. Salt must not go on top of the skin.
    • Using the tip of a sharp knife, skewer or something else that's sharp, poke at least 6 small holes through the skin.
      Chicken breasts which skin on placed on a rack. The skin of a chicken breast is peeled back by hand to reveal the salt on the chicken meat.
    • Depending on the size of your chicken breasts, up to 10 or 11 holes.
      Chicken breasts with skin on resting on a rack. A knife is piercing one chicken breast to create holes though the skin. Each chicken breast must have 6 to 11 holes depending on the size.
    • Place all of the chicken breasts on your prepared baking sheet.
      Chicken breasts with skin on resting on a rack. The chicken breast’s skins have been pierced by a knife 6 to 11 times.
    • Bake until the chicken has an internal temperature that registers 165 degrees F, somewhere between 35 and 45 minutes.
      Chicken breast with skin on baking on a rack inside an over. The chicken breasts are baked at 165 degrees Fahrenheit between 35 to 45 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.
      Baked chicken breasts placed skin-side-down on a skillet with oil. The chicken breasts cook for 5 minutes or until the skin is golden brown and crispy.
    • 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, another couple minutes at the most.
      Baked chicken breasts placed skin-side-down on a skillet with oil. The chicken breasts cook for 5 minutes or until the skin is golden brown and crispy.
    • Allow chicken breasts to rest on a plate, rack or cutting board for 5 minutes before serving.
      Reverse seared chicken breasts resting on a rack to cool. The skin is golden brown and crispy.
    • Enjoy every delicious bite!
      Closeup photo of a fork with a piece of Reverse Sear Chicken Breast held above a plate of more Reverse Sear Chicken Breasts.

    Nutrition

    Calories: 162kcalProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 1164mgPotassium: 4mgVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
    Keyword reverse sear chicken breast
    Tried this recipe?Let us know how it was!
     
    Share
    Pin
    Tweet
    Email

    More Main Courses

    • A corner of a pot cooking Filipino chicken adobo with coconut milk.
      Easy Chicken Adobo with Coconut Milk
    • Balsamic steak slice on a plate with mashed potatoes and broccoli.
      Baked Garlic Balsamic Steak
    • Closeup overhead shot of red chicken in white bowl with rice.
      Easy Red Chicken
    • What to Serve with Swedish Meatballs

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

    Read more...

    Latest Recipes

    • Pink Mojito
    • Easy Chicken Adobo with Coconut Milk
    • Baked Garlic Balsamic Steak
    • Copycat Starbucks Cake Pop Recipe

    Footer

    Join me in the kitchen for a week of our favorite Sweets and Treats!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    © 2023 · Kitchen Divas · All Rights Reserved · Privacy Policy