PAN-ROASTED CHICKEN BREASTS RECIPE | ALLRECIPES
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Chicken Breast Skillet
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
- Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
Nutrition Facts : Calories 462.4 calories, CarbohydrateContent 0.3 g, CholesterolContent 157.2 mg, FatContent 30 g, FiberContent 0.1 g, ProteinContent 45.1 g, SaturatedFatContent 11.5 g, SodiumContent 243.5 mg, SugarContent 0.1 g
PAN-ROASTED CHICKEN BREAST RECIPE | ALLRECIPES
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
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
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