Pan-Roasted Chicken Breast Recipe -
Pan-Roasted Chicken Breast Recipe

Pan-Roasted Chicken Breast

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 chicken breast halves Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  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).
Kitchen-Friendly View


  • Cook's Note:
  • Use a 12-inch cast-iron skillet with a lid if available.

Reviews More Reviews

Oct 01, 2014

I will make this again and again! It is key to use chicken breasts with the skin still on. The veggies were to die for! And best yet, it is simple to throw together, without much of a mess. (Easy clean up.) I put my meat thermometer in at 45 minutes and the chicken was at 190 degrees-- ooops. I'll check way earlier next time.

Sep 16, 2014

This was just ok for me. I will admit I did not use bone in chicken, just sliced boneless chicken breast, but it was more the flavor I wasn't impressed with than anything else. I might try this again, but vary the spices quite a bit. There just wasn't anything special about it, IMHO, and I could tell my husband was unimpressed (although he'd never tell me as much, ha!)


3 Ratings

Aug 04, 2014

This is awesome. Only addition I made was to add small amt chicken broth to the pan after adding the veggies. They really pick up the flavor.


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  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 45.8 g
  • 15%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 23.7 g
  • 37%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 50.4 g
  • 101%
  • Sodium
  • 407 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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