This is chicken perfection, and it’s ready in about 35 minutes, making it ideal for a weeknight dinner. I often use boneless, skinless chicken breast in recipes, including Cajun chicken, bacon-wrapped chicken, and blackened chicken. However, now that I’ve started making this skin-on chicken breast (bone-in or boneless), I’m completely enamored. It’s amazingly juicy and flavorful, and my family requests it often.
Variations
The best way to vary this recipe is by using different spices. I like to use garlic powder, paprika, and dried thyme. Other interesting options include onion powder, dried oregano, chili powder, and ground cumin. You can use ½ teaspoon of any additional spice you’d like to try.
Chicken: This recipe uses skin-on chicken breasts. They can be bone-in or boneless. Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for cooking. Butter: Salted or unsalted, whatever you have on hand. To season: Salt, pepper, garlic powder, paprika, and dried thyme.
Instructions
Expert Tip: Skip Sauteing
Storing Leftovers
More Chicken Recipes
Recipe Card
Your first step is to season the chicken pieces with salt and pepper. Next, cook them in an oven-safe skillet, skin side down, to crisp up the skin. Place the skillet in a 450°F oven and roast the chicken until cooked through, for about 10 minutes. Let it rest, spoon the pan juices on top, and serve. However, as an alternative, you can skip sauteing. Here are a few photos that show you how I did it recently with skin-on, bone-in chicken breasts: Place the chicken pieces on a rimmed, parchment-lined baking sheet, skin side up. Coat them in melted butter (or just spray them liberally with oil) and sprinkle the spices on top. After 25 minutes in the oven, the chicken looks lovely and browned, but a quick temperature check shows its internal temperature is around 135°F, so it needs more time in the oven: See? It’s crispy-skinned and fully cooked: It also goes well with quick stovetop sides like creamed spinach (photographed below), zucchini noodles, or sauteed mushrooms. Sometimes, instead of reheating the chicken, I remove the skin, slice the meat, and use it in a chicken cobb salad.
