Pan-Sautéed Chicken Breasts

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is an excellent (and easy) way to cook chicken breasts with the skin on—it becomes wonderfully crisp and crusty.


  • 2 large whole chicken breasts, with skin and bone (12 to 14 ounces each), split in half, fat and excess skin removed
  • 1 tablespoon


  1. Preheat the oven to 400°F., with a rack positioned in the center. Rinse the chicken; pat thoroughly dry with paper towels.
  2. Heat the olive oil and the garlic in a large, nonstick, ovenproof skillet over medium heat.