# Pan-roasted chicken breasts (from Helen Rennie)

Video: [No More Dry Chicken Breasts!](https://www.youtube.com/watch?v=SjVHXV4_lhM) by [Helen Rennie](https://www.youtube.com/@helenrennie).
RecipesMD is not affiliated with Helen Rennie. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: 2
- Total time: 20 min
- Ontario estimate*: ~$3.33 per serving, ~$6.66 for 2 serving(s); saves ~$22.67* per serving (87%) vs ordering out (~$26.00*). * Estimate: predicted from the ingredient list: 2 line(s) priced from Ontario averages, the rest filled with typical costs for their type; restaurant comparison is a typical Ontario roast chicken entrée at ~$26, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 2 skin-on boneless chicken breasts (about 250 g / 9 oz each) skin-on boneless chicken breasts
- to taste salt _(amount estimated)_
- 1 tbsp cooking oil (such as grapeseed oil)
- 1 carrot, cut into sticks (optional, as pan placeholders) carrots _(amount estimated)_

## Steps

1. [1:38](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=98s) Remove the excess fat from under the skin of the chicken breasts.
2. [1:57](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=117s) Season the chicken with salt under the skin and on the flesh side.
3. [2:13](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=133s) Place the chicken on a plate and refrigerate uncovered for 4 to 48 hours to dry-brine.
4. [2:25](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=145s) Preheat the oven to 400°F (200°C).
5. [2:41](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=161s) Heat a skillet over high heat and add a tablespoon of oil.
6. [2:54](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=174s) Dry the chicken thoroughly with paper towels and place them skin-side down in the hot skillet.
7. [3:02](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=182s) Place carrot sticks in the empty spaces of the pan to prevent smoking.
8. [3:15](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=195s) Cover the pan, lower the heat to medium-low, and cook undisturbed for 10 minutes.
9. [3:58](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=238s) Measure the internal temperature of the chicken; if it is below 125°F (52°C), increase heat to medium-high and cook covered for 2 more minutes.
10. [4:53](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=293s) Flip the chicken to brown the flesh side briefly, then transfer to the oven for a couple of minutes if needed to reach 125°F (52°C).
11. [5:37](https://www.youtube.com/watch?v=SjVHXV4_lhM&t=337s) Allow the chicken to rest on a warm plate for about 7 minutes before slicing and serving.

## Equipment

- 10-inch stainless steel skillet
- chef's knife
- cutting board
- instant-read thermometer
- tongs
- oven

## What the video didn't say

- Exact amount of salt used
- Exact number of carrot sticks needed as placeholders

Source page: https://recipesmd.com/v/helen-rennie-pan-roasted-chicken-breast