Reverse Sear Chicken Breasts

Reverse sear chicken breast with browned and crispy skin.

Reverse Sear Chicken Breasts

Make juicy, tender chicken breasts with crisp, golden skin using the reverse sear method. Start low and slow in the oven, then finish hot in a skillet, under the broiler, or on the grill for the perfect balance of moist meat and crunchy skin. Works with both bone-in, skin-on or boneless chicken breasts.

Prep Time15

Cook Time50

Resting time5

Total Time1 10

Servings:

Calories: 473kcal

Author: Karin and Ken

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.

Nutrition