Here’s our guide on how to cook Skin on Chicken Breast Fillets. The skin on these fillets is full of flavour but also full of fat. This means that to nail the cooking of them, you need to ensure the skin is cooked well and the fat rendered. Pair this enhanced chicken fillet with a variety of dishes and sauces.
⏲ Time: 40 minutes
How to Cook Skin on Chicken Breast Fillets
- Rest
Rest on a plate at room temperature for up to 30 minutes (or until the chill has gone from the meat).
- Preheat Oven
Set the oven to 180°C.
- Season
Generously season with freshly ground salt.
- Heat Pan
Grab your favourite, ovenproof flat frying pan and put it on medium heat.
- Oil
Add just enough Sunflower or Vegetable (rapeseed) oil to the pan (never extra virgin olive oil) so that when it is swirled around the pan the surface is covered evenly.
- Butter
Once the pan and oil are hot, add a small knob of butter and swirl this around.
- Fry Skin Down
Place the chicken fillets into the pan skin down and press firmly for 10 seconds using your hand or a spatula to ensure maximum contact between the skin and the pan.
- Brown
Add the other fillets in the same way and allow them to brown for 3 minutes. Lift with tongs to inspect the colour. You are looking for a golden brown.
- Fry Skin Up
Gently flip each fillet with tongs so that the skin faces up. Fry for around 2-3 minutes or until the bottoms are a light golden brown.
- Transfer & Roast
Transfer to the oven and roast for around 10 minutes or until the centre of the fillets are at 70°C.
- Rest & Cover
Remove the breasts from the oven and the pan. Place on a chopping board, cover with foil and rest them for 5 minutes.
- Serve
To serve, either serve whole or sliced.
Pro-Tip
Whilst the fillets are resting, put the pan back onto the hob and once it is hot, add a cup of a liquid of your choice (water, white wine or red wine will work depending on your sauce). Gently remove all the remnants stuck to the bottom of the pan with a soft spatula. Sieve, and as a base for your sauce.
Do Not
Do not attempt to move the fillets once placed in the pan skin side down within the first minute of cooking. This will result in the skin sticking to the pan and pulling off the breast. Once crisp, the skin will move freely.