Reverse Sear Chicken Breast
Reverse searing is a foolproof cooking method that produces delicious, juicy, tender chicken breast in the oven every time. Learning how to Reverse Sear Chicken Breast is an easy way to get perfectly cooked protein for your favorite side dishes!
❓Can You Reverse Sear Chicken Breast?
Yes, this cooking method is one of the best ways to cook chicken breast. The reverse sear method is a simple cooking technique that involves finishing meat under the broiler, in a cast iron skillet, or by using a torch after it has been cooked slowly at a lower temperature.
This method produces tender, juicy chicken breast that is not dry or overcooked. Reverse searing also allows for better caramelization of the exterior of the meat, resulting in a delicious crispy skin when finished.
🧄Ingredients and Tools
- Chicken Breast – Boneless skinless chicken breast are the best to use for this method as it will help the meat cook evenly and will make the searing process easier.
- Seasonings – You can use just about anything to season your meat. We love using a simple dry rub blend of kosher salt, garlic, and black pepper. Just mix in a small bowl with a spoon before dry rubbing onto the meat.
- Cooking Oil – An oil such as, avocado oil, coconut oil, ghee, or another high smoke point oil is best for broiling the chicken after its been reverse seared.
- Oven Safe Cooking Rack – Use this on top of a rimmed baking sheet to ensure the heat gets circulated all around the surfaces of the meat.
- Meat Thermometer – A quality kitchen thermometer with a long probe is key to reverse searing any meat. For a top-of-the-line instant-read thermometer, use the Meater. For an inexpensive option, try the ThermPro.
📖How To Reverse Sear Chicken Breast In The Oven
1️⃣Preheat the oven: Preheat oven to 275 degrees F. While the oven is preheating, let the chicken breast sit at room temperature for 10-15 minutes to take off the chill.
2️⃣Season the chicken: Pat the meat dry with a paper towel. Season the chicken breast with your favorite seasonings.
3️⃣Place the seasoned chicken breast on a rack: Place the chicken on a wire rack over a baking sheet and place in the oven.
4️⃣Cook until the internal temperature reaches 155 degrees F: Cook the chicken breast in the oven until the internal temperature reaches 155 degrees Fahrenheit, about 30-40 minutes per pound. Use an oven-safe kitchen thermometer for accurate results.
5️⃣Remove from the oven and let rest for 5-10 minutes: Remove the chicken from the oven and place foil over top for 15 minutes.
6️⃣Sear in skillet: Add the oil to a skillet and let it get very hot. Pat the chicken breast dry again with paper towels, then sear them for about 1 minute each side until a golden brown crust forms or until the internal temperature reaches 165F. You can also sear on a gas grill or smoker over high heat.
7️⃣Remove from the heat and let rest for 10 minutes: Remove the chicken from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.
👩🏼🍳Reverse Sear Cooking Tips
Always pat the meat dry: This will help the seasonings stick to the meat and prevent unwanted moisture.
Take the chill off: Letting the meat rest before cooking is important because it lets the proteins relax, keeping the meat from getting tough when going from hot to cold.
Use an oven-safe meat thermometer: This will allow you to accurately cook the meat to the correct temperature without opening the oven door and letting out heat. Use a temperature probe thermometer inserted into the thickest part of the meat.
Rest the meat after searing: Resting the meat allows the juices to redistribute, resulting in juicier and more flavorful chicken.
Sear at high temperature: Whether you are pan searing in a cast iron pan, grilling, or smoking, ensure that the temperature is very hot before searing. Low temperatures will cause the meat to stay in longer, further increasing the internal temperature and making it dry.
🧂Chicken Breast Seasoning Ideas
- Cajun or Blackened seasoning: This blend of paprika, garlic powder, cayenne pepper, onion powder, and oregano is perfect for chicken.
- Greek seasoning: A mix of garlic powder, onion powder, oregano, basil, and thyme gives the chicken a Mediterranean flavor.
- Jamaican jerk: Allspice, ginger, cloves, thyme, and habanero peppers give this chicken a spicy kick.
- BBQ rub: A blend of paprika, chili powder, garlic powder, onion powder, and cumin will give the chicken a smoked flavor.
- Lemon herb: Perfect for summer, this blend of lemon zest, garlic, rosemary, thyme, and basil is refreshing and light.
- Chinese five spice: A mix of star anise, cloves, cinnamon, fennel, and Sichuan pepper gives the chicken an exotic flavor.
- Chicken Chasu: A Japanese-inspired seasoning of ginger, garlic, and onion powder with a touch of cumin is perfect for reverse-seared chicken that’s great to use thinly sliced on top of ramen or other Japanese dishes.
Can I make this with bone-in, skin-on chicken breast?
Yes, though it will take longer to cook and a thermometer is even more important to use as the bone will conduct heat.
Do I need to use a rack?
No, but it helps the chicken cook evenly and keeps it from sticking to the baking sheet.
What temperature do you reverse sear chicken?
For best results, and oven temperature of 275F will cook the chicken breast low and slow at about 30-40 minutes per pound. Get the internal temperature to at least 155F before searing the rest of the way to bring the internal temperature to 165F before enjoying.
Reverse Sear Chicken Breast
- Oven Safe Cooking Rack
- Meat Thermometer
- 2 pounds Chicken Breast boneless and skinless
- 2 tsp Salt
- 1 ½ tsp Paprika
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- Preheat oven to 275 degrees F. While the oven is preheating, let the chicken breast sit at room temperature for 10-15 minutes to take off the chill.
- Pat the meat dry with a paper towel. Season the chicken breast with your favorite seasonings.
- Place the chicken on a wire rack over a baking sheet and place in the oven.
- Cook the chicken breast in the oven until the internal temperature reaches 155 degrees Fahrenheit, about 30-40 minutes per pound. Use an oven-safe kitchen thermometer for accurate results.
- Remove the chicken from the oven and place foil over top for 15 minutes.
- Add the oil to a skillet and let it get very hot. Pat the chicken breast dry again with paper towels, then sear them for about 1 minute each side until a golden brown crust forms or until the internal temperature reaches 165F. You can also sear on a gas grill or smoker over high heat.
- Remove the chicken from the heat and add foil back to the top. Let it rest for 10 minutes before slicing and serving.