Pan-Roasted Chicken Breast

Pan-Roasted Chicken Breast
  • PREP TIME
    15 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    4 People
  • VIEWS
    205

Embark on a culinary journey with this pan-roasted chicken breast recipe, a symphony of flavors and textures. Tender chicken, nestled amidst a medley of colorful vegetables, all harmonized with aromatic herbs and spices. This is not just a meal; it's an experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Cholesterol
    157 mg
  • Fiber
    7 g
  • Protein
    50 g
  • Saturated Fat
    11 g
  • Sodium
    349 mg
  • Sugar
    6 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View In a 12-inch cast iron or regular skillet, melt butter over medium heat. (2 minutes)

Image Step 02
02 Step

Recipe View Place chicken breasts, skin-side down, in the skillet. Sear until the skin is golden brown and crisp. (5 minutes)

Image Step 03
03 Step

Recipe View Flip the chicken breasts. Arrange potatoes, carrots, and celery around the chicken in the skillet.

Image Step 04
04 Step

Recipe View Sprinkle chopped rosemary and lemon thyme evenly over the chicken and vegetables. Season generously with smoked paprika, garlic powder, seasoned salt, white pepper, salt, and freshly ground black pepper.

Image Step 05
05 Step

Recipe View Cover the skillet tightly and cook until the chicken is cooked through and the vegetables are tender. (45-50 minutes)

Image Step 06
06 Step

Recipe View Check for doneness by inserting an instant-read thermometer near the bone of the chicken. It should register 165 degrees F (74 degrees C). If not, continue cooking for a few more minutes.

Image Step 07
07 Step

Recipe View Let rest for 5 minutes before serving.

For extra crispy skin, pat the chicken breasts dry with paper towels before searing.
Feel free to substitute other vegetables, such as parsnips, sweet potatoes, or Brussels sprouts.
If the vegetables start to brown too quickly, add a tablespoon or two of water to the skillet.
Serve with a side of crusty bread to soak up the delicious pan juices.

Cecil Lueilwitz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 68 Ratings)
Total Reviews: (8)
  • Camren Brakus

    The crispy chicken skin was the best part!

  • Jeremy Mayer

    Simple ingredients, but so flavorful!

  • Matteo Stoltenberg

    My family loved this! The chicken was so moist, and the vegetables were perfectly cooked.

  • Jaren Runte

    This recipe is a lifesaver on busy weeknights!

  • Fredrick Batz

    I used a different blend of herbs, and it turned out great!

  • Michel Mueller

    The one-pan cooking makes cleanup a breeze!

  • Garry Wolf

    Easy to follow and delicious! I will definitely be making this again.

  • Braulio Vandervortauer

    I added some chopped onion and garlic to the pan for extra flavor.

LEAVE A REVIEW

Please Rate