Pan-Roasted Chicken Breasts are a classic and versatile dish that combines the simplicity of pan-searing with the rich flavors of well-cooked chicken. This recipe is a go-to choice for home cooks because it’s quick to prepare and yields tender, juicy chicken breasts with a deliciously crispy skin.
The process begins with bone-in, skin-on chicken breasts, which are preferred for this recipe as they tend to stay moist during cooking. The chicken breasts are seasoned generously with salt, pepper, and any desired herbs or spices. This step is essential for infusing the chicken with flavor from the inside out.
To achieve that coveted crispy skin and succulent meat, the chicken breasts are seared in a hot skillet with a bit of oil or butter. The skin-side down searing allows it to become golden brown and crispy, while the meat side is also seared to lock in juices and develop a rich flavor profile.
After the initial searing, the chicken breasts are typically transferred to the oven to finish cooking. This ensures that the chicken cooks evenly and thoroughly without overcooking the exterior. The result is perfectly cooked, moist chicken breasts with a delectably crispy skin.
Pan-Roasted Chicken Breasts are incredibly versatile and can be served with a wide range of side dishes and sauces. Whether paired with roasted vegetables, mashed potatoes, or a flavorful pan sauce, this dish offers endless possibilities for creating a well-rounded and satisfying meal.
Pan-Roasted Chicken Breasts Recipes - Perfectly Seared and Flavorful
Details Pan-Roasted Chicken Breasts Recipes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4
Ingredients For Pan-Roasted Chicken Breasts Recipes
1 tablespoon chicken broth (or water), if needed to thin sauce
Instructions: Pan-Roasted Chicken Breasts Recipes
Step 1: Gather all ingredients.
Step 2: Season chicken on both sides with salt and pepper.
Step 3: Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.
Step 4: Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.
Step 5: Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees F (74 degrees C), 2 to 3 minutes more.
Step 6: Stir in 1 tablespoon chicken broth to thin sauce.
So I messed this recipe up quite a bit and it still turned out good. I didn’t have fresh herbs so I used dried and forgot to adjust the amount. So I the sauce was very overpowered with flavor. We watered it down and used it to cover the rice and chicken. I will definitely make it again. Even with the over use of herbs it was still delish.
Easy and delsh!
Amazing Really loved this and so did my hubby thank you for this it will be remade over and over
Very fresh flavor. Sprinkled with lemon pepper and cornstarch before searing. Substituted lemon juice for the vinegar and sprinkled with thyme. Served with roasted red potatoes and seared green beans.
So, here's a variation: I did not have vinegar, had chicken thighs, not breasts...three thighs, and replaced the vinegar with balsamic salad dressing. At the end, I put a cover on and cooked for an additional 5 minutes. Beyond delish!
The chicken was delicious, however I used a Lawry’ chicken and poultry rub and then cooked it as directed in the recipe. Many times my chicken breast are dry but this was very moist.
Made it as instructed and will definitely make this one again. It was easy to make and comes out juicy and tasty. Ate it with garlic roasted asparagus.
Great recipe! For my taste I halved the vinegar.
I followed the recipe (I used dried herbs) and instructions and made the best piece of chicken I've ever made. I can barely cook anything so this was great.
All Nutrifacts of Pan-Roasted Chicken Breasts Recipes
✅How do you achieve the perfect Pan-Roasted Chicken Breasts?
To achieve perfectly Pan-Roasted Chicken Breasts, start by seasoning the chicken breasts with salt, pepper, and any desired herbs or spices. Preheat a skillet with oil over medium-high heat, then add the chicken breasts, skin-side down, and cook until they develop a golden-brown crust. Flip the chicken, finish cooking in the oven until they reach an internal temperature of 165°F (74°C). Rest the chicken for a few minutes before slicing for juicy, flavorful results.
✅
What's the best way to ensure Pan-Roasted Chicken Breasts are tender and not dry?
To ensure Pan-Roasted Chicken Breasts are tender and juicy, avoid overcooking. Use a meat thermometer to monitor the internal temperature, and remove the chicken from the oven when it reaches 165°F (74°C). Resting the chicken for a few minutes before slicing allows the juices to redistribute, ensuring a moist and tender bite. Additionally, you can brine the chicken breasts before cooking for extra moisture and flavor.
✅
Can you share some seasoning and flavoring ideas for Pan-Roasted Chicken Breasts?
Pan-Roasted Chicken Breasts can be seasoned and flavored in various ways. Try classic combinations like garlic and rosemary, lemon and thyme, or paprika and cayenne for a hint of spice. You can also create custom marinades or rubs using your favorite herbs, spices, and citrus zest. Experimenting with different flavors allows you to customize the dish to your taste.
✅
What are some suitable side dishes to serve with Pan-Roasted Chicken Breasts?
Pan-Roasted Chicken Breasts pair well with a variety of side dishes. Consider serving them with roasted vegetables, mashed potatoes, a fresh salad, or steamed asparagus. Creamy sauces or pan sauces made with white wine, butter, and herbs can also complement the chicken's flavor. These side dish options make for a balanced and satisfying meal.
✅
Is it necessary to use bone-in, skin-on chicken breasts for Pan-Roasted Chicken?
While bone-in, skin-on chicken breasts can add extra flavor and moisture to Pan-Roasted Chicken, you can also use boneless, skinless chicken breasts for a leaner option. The key is to adjust the cooking time slightly, as boneless breasts cook faster. Whichever type you choose, proper seasoning and cooking techniques will ensure a delicious result.
