ROASTED CHICKEN BREASTS RECIPE RECIPES
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 Skillet Chicken Breasts
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
OVEN-ROASTED CHICKEN SHAWARMA RECIPE - NYT COOKING
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Provided by Sam Sifton
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
Nutrition Facts : @context http//schema.org, Calories 390, UnsaturatedFatContent 21 grams, CarbohydrateContent 7 grams, FatContent 27 grams, FiberContent 2 grams, ProteinContent 31 grams, SaturatedFatContent 5 grams, SodiumContent 462 milligrams, SugarContent 2 grams, TransFatContent 0 grams
More about "roasted chicken breasts recipe recipes"
LEMON CHICKEN BREASTS RECIPE | INA GARTEN | FOOD NETWORK
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category main-dish
Calories 393 calorie per serving
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category main-dish
Calories 393 calorie per serving
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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SEASONED OVEN-ROASTED CHICKEN RECIPE - BETTYCROCKE…
Olive oil and dried herbs are all that's needed for this fuss-free, yet flavorful home-cooked roasted chicken breast. While it's baking, pull together a side of sautéed vegetables or potatoes to round out the meal. WIth just six ingredients, it's easy to make during your mid-week dinner slump, and versatile enough to make again and again.
From bettycrocker.com
Reviews 4.5
Total Time 40 minutes
Calories 300 per serving
From bettycrocker.com
Reviews 4.5
Total Time 40 minutes
Calories 300 per serving
- Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
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CHICKEN PUFF PASTRY RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 618 calories per serving
Total Time 30 minutes
Calories 618 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7.
- Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
- Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
- Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
- Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
- Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
- Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
- Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.
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CHICKEN PUFF PASTRY RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 618 calories per serving
Total Time 30 minutes
Calories 618 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7.
- Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
- Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
- Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
- Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
- Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
- Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
- Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.
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ROASTED CHICKEN WITH CARAMELIZED CABBAGE RECIPE …
Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 20 minutes
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 20 minutes
- Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.
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SKILLET-ROASTED CHICKEN AFRITADA RECIPE | BON APPéTIT
Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda's modern take on chicken afritada.
From bonappetit.com
Reviews 4.5
From bonappetit.com
Reviews 4.5
- Remove chicken to a platter. Stir roasted vegetables, peas, and olives into sauce in skillet. Nestle chicken, skin side up, back into skillet. Serve with rice.
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SKILLET-ROASTED CHICKEN AFRITADA RECIPE | BON APPéTIT
Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda's modern take on chicken afritada.
From bonappetit.com
Reviews 4.5
From bonappetit.com
Reviews 4.5
- Remove chicken to a platter. Stir roasted vegetables, peas, and olives into sauce in skillet. Nestle chicken, skin side up, back into skillet. Serve with rice.
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OVEN ROASTED STUFFED CHICKEN BREASTS RECIPE | ALLRECIPES
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From allrecipes.com
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EASY ROASTED CHICKEN BREASTS WITH TOMATOES AND WHITE BEA…
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From myrecipes.com
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From diabetesfoodhub.org
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HERB-ROASTED CHICKEN BREASTS RECIPE | FRESENIUS KIDNEY CARE
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From freseniuskidneycare.com
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From myrecipes.com
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BAREFOOT CONTESSA | LEMON CHICKEN BREASTS | RECIPES
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From thespruceeats.com
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SHEET PAN GREEK CHICKEN WITH ROASTED POTATOES RECIPE ...
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ZA'ATAR ROASTED CHICKEN BREAST | THE MEDITERRANEAN DISH
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From onepotrecipes.com
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From thekitchenmagpie.com
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