PAN ROASTED CHICKEN RECIPES

PAN-ROASTED CHICKEN BREAST RECIPE | ALLRECIPES

Pan-Roasted Chicken Breast Recipe | Allrecipes image

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

Provided by IronWannaBe

Categories Meat and Poultry Chicken Breast

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 chicken breast halves

Number Of Ingredients 12

Ingredients

¼ cup unsalted butter
2 bone-in skin-on chicken breasts
4 potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1/2-inch rounds
3 stalks celery, cut into 1/2-inch slices
1 tablespoon fresh rosemary
1 teaspoon fresh lemon thyme leaves
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon ground white pepper
salt and ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.
Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.
Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 600.8 calories, CarbohydrateContent 45.8 g, CholesterolContent 157.1 mg, FatContent 23.7 g, FiberContent 7.4 g, ProteinContent 50.4 g, SaturatedFatContent 10.7 g, SodiumContent 348.8 mg, SugarContent 5.7 g

PAN-ROASTED CHICKEN | MARTHA STEWART

Pan-Roasted Chicken | Martha Stewart image

This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Number Of Ingredients 6

Ingredients

1 pint grape tomatoes
16 large black olives, such as Kalamata, pitted and halved
3 tablespoons capers (nonpareil), drained and rinsed
3 tablespoons olive oil
4 skin-on boneless chicken breast halves (about 6 ounces each), rinsed and patted dry
Coarse salt and freshly ground pepper

Steps:

Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

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