Chicken With Skin On


I’m going to show you, in this post, how to make chicken with skin on. If your family likes chicken with skin on, I can almost guarantee that they’re going to be asking for seconds (and maybe even thirds) at dinner time. There’s nothing I love more than chicken with skin on – it just tastes a lot better. There is something that I love even more than chicken with skin on, and that’s free chicken with skin on.


Delicious skin-on chicken breast. Golden brown, buttery goodness. Crispy skin, super juicy meat. This is chicken breast perfection!

Skin On Chicken Breast

This recipe is AMAZING. And I say that as someone who is NOT overly fond of chicken breast (I much prefer duck breast or even turkey breast).

In fact, this recipe has quickly become one of my favorite ways to cook chicken breasts. I tend to make it about once a week, and no one complains!


I’ve been making chicken breast for many years now. I used to hate it with passion, thinking it was dry and bland. Until I finally learned how to bake chicken breast that actually came out juicy.

But this. This golden brown, buttery goodness. The crispy skin, the super juicy meat. This, ladies and gentlemen, is chicken breast perfection!


You’ll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Chicken breast: As the title of this recipe implies, I use boneless skin-on chicken breasts in this recipe.

Sea salt and black pepper: If you use kosher salt, you can use a little more of it.

Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.

Butter: Salted or unsalted, whatever you have on hand.

Spices: Garlic powder, paprika, and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish.


It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

Your first step is to season the chicken pieces with salt and pepper.

Next, you cook them in an oven-safe skillet, skin side down, to crisp up the skin.

Now turn the heat off. Turn the chicken pieces and add the butter and the spices to the skillet. Spoon the yummy sauce on the chicken.

The last step is to place the skillet in a 450°F oven and roast the chicken until cooked through, about 10 minutes.

How to cook skin on chicken breast, a step by step photo collage


To ensure crispy skin, I sauté it first, skin side down. Then I roast it in the oven until it’s fully cooked. The crispy skin is a delicacy!

This is a somewhat annoying extra step, and I’ll admit that my go-to chicken recipe is still the basic boneless skinless baked chicken breast. It’s just so easy and versatile. But when I’m inspired to invest just a little more in making dinner, this recipe s just wonderful.


This is such a versatile main dish. It truly goes with anything. But since I bake it in a 450°F oven, I like to serve it with side dishes that I can bake in the same oven. So I often serve it with buffalo cauliflower, with carrot chips, or with roasted bell peppers.


You can keep leftovers in the fridge for 3-4 days, although the skin does lose its crispiness. I usually remove the skin and shred the meat to use as a salad topping.

Sometimes I cube the meat and use it in a chicken cobb salad. Another option is to gently reheat the skin-on chicken breast in a 250°F oven.

Skin On Chicken Breast

Delicious skin on chicken breast. Golden brown, buttery goodness. Crispy skin, super juicy meat – this is chicken breast perfection!

Prep Time10 mins

Cook Time20 mins

Rest time5 mins

Total Time35 mins

Course: Main Course

Cuisine: American

Servings: 2 servings

Calories: 362kcal


  • ▢2 boneless skin-on chicken breasts, 8 oz each
  • ▢½ teaspoon sea salt
  • ▢½ teaspoon freshly ground black pepper
  • ▢1 tablespoon avocado oil
  • ▢1 tablespoon butter
  • ▢½ teaspoon garlic powder
  • ▢½ teaspoon paprika
  • ▢½ teaspoon dried thyme


  • Heat the oven to 450 degrees F.
  • Pat the chicken breasts dry with paper towels and season them on both sides with salt and pepper.
  • Heat the oil in an oven-safe skillet over medium-high heat, about 3 minutes.
  • Place the chicken breasts in the hot skillet, skin side down. Cook the chicken breasts without moving them, until the skin is crisp and golden brown, about 5 minutes.
  • Turn the heat off but leave the skillet on the hot burner for now. Turn the chicken breasts skin side up.
  • Add the butter to the skillet – it will melt immediately. Swirl it into the pan juices, then spoon the pan juices on top of the chicken breasts and sprinkle them with garlic powder, paprika, and dried thyme.
  • Transfer the skillet to the oven. Bake the chicken breasts for 10-12 minutes, until cooked through and an instant-read thermometer inserted into the thickest part reads 165 degrees F.
  • Remove the skillet from the oven and transfer the baked chicken breasts to a cutting board. Loosely cover with foil. Allow the chicken to rest for 5 minutes.
  • Slice the baked chicken breasts, arrange on plates, spoon the pan juices on top and serve.

How to Get Perfect, Crispy Chicken Skin Every Time

Chef Lachlan shares five tips for cooking chicken properly.

If there is one thing that our Los Angeles campus president, Chef Lachlan Sands, appreciates when it comes to poultry, it is crispy chicken skin. There are culinary techniques to ensure crispiness and avoid a moist or rubbery texture. We asked him his top tips to achieve properly crispy sautéed or roasted chicken.

Start with a hot pan.

If you are sautéing, put the chicken skin side down in the pan in a little bit of oil — and be aware of the temperature of the pan. “If the pan is only medium, it’s going to render out the fat behind the chicken skin without crisping it,” Chef Lachlan explains. “The heat in your pan is actually a huge part of it when you’re sautéing chicken — it has to be medium-high heat.”

Let it be.

It is very tempting to want to see what is happening to your chicken’s skin, but Chef Lachlan warns, “Don’t futz with the chicken. Once it goes into the pan, leave it alone until it naturally lifts off the pan,” he says. “If you start lifting it and putting it back, it retards the Maillard reaction and you end up with fully cooked chicken, without fully crispy skin.”

Dry your bird.

Whether sautéing or roasting, the bird’s skin must be dry before cooking. “People put butter on the chicken skin with the idea that it’s going to help it become crispy — it doesn’t,” he laments. “It helps the skin to go brown because the solids in the butter brown, but it doesn’t make it crispier.” Instead, he recommends using vegetable oil after thoroughly drying your bird. “Put a little schmear of vegetable oil and because there is no water in it, the heat from the oven immediately begins to crisp up the skin and you don’t end up with steam coming off the skin,” he says.

Chicken in a staub pot

Slow and steady when roasting.

“Some people will start with the oven super-hot, at about 500˚F, and then they will turn it down to 375˚F after the chicken goes in,” Chef Lachlan explains. “When the temperature drops, the fat under the chicken skin continues to render, but the chicken skin doesn’t gain a lot more color during the next hour or so. If you stick the chicken in the oven at 375˚F and you’ve got it all set up properly and nice and dry, it’s going to end up being really, really crispy.”

Check for the right color brown.

“Normally we look at that beautiful golden brown color for fried things. Golden brown is delicious, but it’s darker than that,” Chef Lachlan advises. “It’s almost a chocolate brown when you’re thinking of roast chicken.” Do not be fooled by your oven’s poor lighting. “Sometimes the oven is a little darker and people will pull the chicken too early,” he says. Check to see the color 10 minutes before you expect the chicken to be done with the given recipe. “If it is not done, turn the temperature up by 25 degrees and finish it in a hotter oven.”


Other herbs, such as thyme or marjoram, can be used instead of tarragon. And you can add some whole, unpeeled cloves of garlic, or trimmed spring onions to the dish of potatoes.

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