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Pan-Roasted Chicken Breast

Pan-Roasted Chicken Breast


"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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1 h 5 m servings 601 cals
Serving size has been adjusted!
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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).


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

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Read all reviews 30
  1. 32 Ratings

Most helpful positive review

My husband made this and it was delicious! He did add more chicken broth to it, as was suggested by someone else. Plus, we didn't have "bone-in chicken," so he just used boneless skinless chick...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

My husband made this and it was delicious! He did add more chicken broth to it, as was suggested by someone else. Plus, we didn't have "bone-in chicken," so he just used boneless skinless chick...

We loved the vegetables. The chicken was good. I used extra chicken broth and I also used bone in chicken breasts. Be careful not to over bake this or it will come out dry. I would check the ch...

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. (Ea...

Totally impressed the family with this. I did add some sliced fresh garlic and chopped shallots to brown in the butter before the chicken went in, and I used a bag of mixed munchkin potatoes, c...

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.

I needed a bone in chicken recipe and this one caught my eye. Im so glad best choice i could of made. So simple and flavourful. My family loved this. I also added some chicken broth as others su...

This has become one of my rotating meals. It's good comfort food and easy to make. followed the other reviewers and added chicken broth on top of the veggies while cooking. Prob 1/2 to 1 cup, do...

I always tenderize the chicken with citrus and salt and pepper for about 1/2- 1 hr before Pan frying. This makes a big difference. I baked it for only 1/2 hr. It was delicious


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