For far too long chicken breast have gotten a bad rap. It's been called boring, dry, flavorless… and I get it. We’ve all choked down a tough, overcooked piece at some point and silently vowed to stick to thighs forever. But here’s the truth: the problem isn’t the chicken. It’s the technique.

If you know how to treat it right, chicken breast—especially skin-on, bone-in chicken breast—can be incredibly juicy, flavorful, and straight-up craveable. In fact, it’s one of my favorite cuts to teach in my cooking course because once people get the technique, it changes the game.

No Brining Needed

I’ll say it upfront: you don’t need to brine chicken breasts to make them good. Can it help? Sure. But is it necessary? Not at all. When you understand how to use high heat and basic seasoning, you can skip the brine and still end up with golden, crispy skin and juicy, tender meat.

The Basics: High Heat, Simple Seasoning, and the Right Fat

When it comes to searing, high heat is non-negotiable. You want that pan hot enough to give you a proper sear—that deep golden brown crust that locks in juices and adds incredible flavor. Don’t be afraid of the sizzle!

Here’s what I use every single time:

• Kosher salt (I’m a Diamond Crystal girl through and through)
• Freshly cracked black pepper
• Neutral cooking oil like avocado or grapeseed oil (high smoke point = no drama)

That’s it. No fancy marinades, no twenty-ingredient rubs. Just the essentials.

Why Skin-On, Bone-In Is My Favorite

While you can sear boneless, skinless breasts, my personal go-to is skin-on, bone-in. Here’s why:

• The skin protects the meat, helping it stay juicy during high-heat cooking
• It crisps up beautifully for that chef’s kiss texture
• The bone adds flavor and slows down cooking ever so slightly, which gives you more control

It’s like the difference between roasting veggies with or without olive oil. One gets dry and sad. The other? Golden and delicious.

Two Ways to Cook It

You have two solid options here:

1. Stovetop-to-Oven Method

• Start by searing the chicken skin-side down in a hot, oven-safe skillet until deeply golden (don’t rush it—this can take 6–8 minutes).
• Flip, then transfer the whole pan to the oven.
• Temperature matters here: I recommend roasting at 375°F to 425°F. Anything lower and you lose momentum; anything higher and you risk burning the skin before the inside cooks through.
• Pull when the thickest part reads 160°F, rest it for a few minutes, and you’ll hit that perfect 165°F carryover.

2. All Stovetop Method

• Great for when you’re in a hurry or don’t want to heat the oven.
• After a good sear on both sides, lower the heat slightly and cover the pan to gently finish cooking.
• Keep an eye on the temp, and spoon any rendered fat over the top while it finishes—it’s a little love letter to your chicken.

The Bottom Line

Dry, flavorless chicken breast isn’t inevitable—it’s just the result of poor technique. With high heat, salt, pepper, and some patience, you can transform an underdog cut into something worth talking about. Trust the process. Chicken breast deserves a second chance, and once you nail the sear, you won’t look back.

Are you ready to up your cooking game with real culinary technique and confidence in the kitchen? You can sign up for my full course here: https://mailchi.mp/lifewithryan/join-ryans-cooking-course

And for a little taste of what’s inside, I’m including my full class on how to properly sear chicken breast below.