recipe: Pan-roasted Chicken Breast

Pan-roasted Chicken Breast

Pan-roasted Chicken Breast
  • Prep Time: 1 h 5 m
  • Calories: 601 kcal

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  1. 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.
  2. Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
  3. 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.
  4. 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).
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