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Seared Then Baked Chicken Breasts

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Juicy chicken breasts seasoned with a savory herb and spice blend, seared until golden, then finished in the oven for tender, flavorful results.

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
  • 2 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil, avocado oil, or grapeseed oil

Instructions

  1. Stir together the paprika, garlic powder, onion powder, oregano, thyme, and kosher salt in a small bowl. Set aside.
  2. Place the chicken breasts on a cutting board and cover with parchment paper. Use a rolling pin or meat mallet to pound them to an even 1/2-inch thickness.
  3. Sprinkle about 1 scant teaspoon of the spice mixture over each chicken breast. Press the seasoning into the chicken with the back of a spoon so it adheres.
  4. Preheat the oven to 400 degrees F and have an 8×8-inch or similar baking dish ready.
  5. Heat the oil in a large cast iron skillet over medium-high heat. When the oil shimmers, add the chicken breasts seasoned-side down. Sprinkle the remaining spice mixture over the chicken and press it into the surface. Reduce the heat to medium and sear for 3 minutes.
  6. Flip the chicken with a metal spatula and sear for another 3 minutes. Transfer the chicken to the baking dish and bake for 10 minutes, or until the internal temperature reaches 165 degrees F.
  7. Remove the chicken from the oven and let it rest for at least 5 minutes before slicing or serving.

Notes

  • Olive oil, avocado oil, or grapeseed oil can be used for searing.
  • Pounding the chicken breasts to an even 1/2-inch thickness promotes quick, even cooking.
  • Cook the chicken until a meat thermometer inserted into the thickest portion reads 165 degrees F.
  • Rest the chicken for at least 5 minutes before slicing to help retain its juices.

Nutrition

Find it online: https://yumfamilyrecipes.com/seared-then-baked-chicken-breasts/