If you’re craving a dish that manages to be both impressively flavorful and blissfully simple to pull together on a weeknight, look no further than this Pan-Roasted Chicken Breasts Recipe. Juicy on the inside, golden and crispy on the outside, entwined with garlicky pan juices and a hint of thyme, this is the kind of meal you’ll want to make on repeat. Whether you’re hosting friends or just feeding yourself, it’s the ultimate kitchen confidence booster—delivering restaurant-quality results with minimal fuss.
Ingredients You’ll Need
With just a handful of straightforward ingredients, each one shines and plays an essential role in creating that irresistible bite. This Pan-Roasted Chicken Breasts Recipe is all about celebrating good chicken, aromatic herbs, savory seasonings, and a luscious butter-kissed finish.
- Boneless, skin-on chicken breasts (2): The skin gets golden and crisp, ensuring juicy meat and maximum flavor.
- Olive oil (1 tablespoon): Helps the skin brown beautifully while keeping things heart-healthy.
- Butter (1 tablespoon): Adds rich flavor and creates a silky pan sauce.
- Salt (1 teaspoon): Essential for seasoning and bringing out the natural chicken flavors.
- Black pepper (½ teaspoon): Offers gentle heat and depth.
- Garlic powder (1 teaspoon): Layers in aromatic savoriness.
- Paprika (½ teaspoon): Brings a subtle smokiness and lovely color.
- Fresh thyme (2 sprigs, optional): Adds a fresh, herbal lift if you love herby notes.
- Garlic cloves, smashed (2): Infuses the pan sauce with robust flavor.
- Low-sodium chicken broth (½ cup): Deglazes the pan and forms the base of the stunning sauce.
How to Make Pan-Roasted Chicken Breasts Recipe
Step 1: Preheat and Prep
Begin by setting your oven to 400°F. While the oven heats, pat the chicken breasts nice and dry with paper towels. This step guarantees that irresistible crispy skin and helps the seasonings stick, so don’t skip it! Generously season both sides with salt, pepper, garlic powder, and paprika, rubbing them into the skin for even coverage.
Step 2: Sear the Chicken
Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is glistening hot (but not smoking), add the chicken breasts skin-side down. Let them sizzle, undisturbed, for 5 to 6 minutes. This patience pays off with gorgeously crisp, golden skin that’s the signature of a great Pan-Roasted Chicken Breasts Recipe.
Step 3: Add Flavor and Baste
Flip the chicken over using tongs. Add the tablespoon of butter, along with the optional thyme sprigs and smashed garlic cloves, straight to the pan. As the butter melts, spoon it over the chicken a few times—this bastes in even more flavor and keeps things extra juicy.
Step 4: Oven Roast
Carefully transfer the skillet to your preheated oven. Roast everything for 12 to 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the chicken. This finishing step cooks the breasts through gently for perfect tenderness without drying them out.
Step 5: Rest and Make Pan Sauce
Once roasted, move the chicken to a plate and tent it loosely with foil. Letting it rest for 5 minutes is the secret to retaining all those juices. Meanwhile, put the skillet back on the stove over medium heat. Pour in the chicken broth and simmer for 2 to 3 minutes, scraping up the caramelized brown bits for a quick, outrageously tasty pan sauce.
Step 6: Serve
Slice or serve the chicken breasts whole, then spoon that glossy, garlic-thyme sauce generously over the top. Prepare yourself for applause—this is what the Pan-Roasted Chicken Breasts Recipe is all about!
How to Serve Pan-Roasted Chicken Breasts Recipe
Garnishes
Add a sprinkle of fresh thyme leaves or chopped parsley to brighten up the finished dish. A dusting of coarse sea salt or a twist of cracked black pepper just before serving makes every bite come alive. Even a quick squeeze of lemon will give you a pop of acidity that beautifully balances the richness.
Side Dishes
This chicken plays nicely with all sorts of sides! Serve it atop creamy mashed potatoes, buttered rice, or simple sautéed green beans. Roasted root veggies or a crisp green salad will round out the meal with color and crunch.
Creative Ways to Present
Channel your inner chef! Slice the chicken and fan it across a plate for a dramatic effect, or serve it on a wooden board for a rustic look. You can drizzle the pan sauce both under and over the chicken for a restaurant-worthy presentation that’s sure to impress with your Pan-Roasted Chicken Breasts Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover chicken will keep its juiciness if stored in an airtight container in the fridge for up to 3 days. Be sure to include any remaining pan sauce—it’s liquid gold for keeping things moist and full of flavor.
Freezing
To freeze, let the chicken cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag or container. The Pan-Roasted Chicken Breasts Recipe freezes well for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Gently reheat the chicken and pan sauce in a covered skillet or oven at 325°F until warmed through. A splash of extra chicken broth will help refresh the sauce and ensure your chicken stays tender and delicious.
FAQs
Can I make this recipe with skinless chicken breasts?
Absolutely! While skin-on gives you that fabulous crispy finish, this Pan-Roasted Chicken Breasts Recipe still delivers big flavor with skinless chicken. Just reduce the cooking time to prevent the meat from drying out.
Is it okay to use dried herbs instead of fresh thyme?
Yes, swap in ½ teaspoon of dried thyme if that’s what you have. Add it with the paprika when seasoning the chicken for aromatic depth throughout.
What should I do with extra pan sauce?
Drizzle it over side dishes like potatoes, rice, or even steamed veggies. Any extra sauce is perfect for stirring into leftover grains the next day—it’s too flavorful to waste!
Can I double this recipe for a family dinner?
Of course. Double all the ingredients and use a larger skillet so the chicken isn’t crowded. You may need a minute or two more for roasting if the skillet is fuller, but just check for that safe 165°F internal temperature.
How do I know when the chicken is done?
The most reliable way is with an instant-read thermometer—aim for 165°F in the thickest part. If you don’t have one, pierce the thickest part: the juices should run clear, not pink.
Final Thoughts
If you love meals that deliver big flavor with minimal effort, this Pan-Roasted Chicken Breasts Recipe is sure to become your new weeknight go-to. There’s nothing quite like that crispy, golden skin and mouthwatering pan sauce—so grab your skillet and give this one a try soon. Your taste buds will thank you!
Print
Pan-Roasted Chicken Breasts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make delicious and juicy Pan-Roasted Chicken Breasts with a crispy skin and flavorful pan sauce. This easy recipe is perfect for a quick and impressive dinner.
Ingredients
Chicken:
- 2 boneless, skin-on chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 sprigs fresh thyme (optional)
- 2 cloves garlic (smashed)
Pan Sauce:
- ½ cup low-sodium chicken broth
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Season Chicken: Pat the chicken breasts dry and season with salt, pepper, garlic powder, and paprika.
- Sear Chicken: Heat olive oil in a skillet, sear chicken skin-side down until golden.
- Add Flavors: Flip chicken, add butter, thyme, and garlic. Roast in the oven until cooked through.
- Make Pan Sauce: Remove chicken, make a quick pan sauce with chicken broth in the skillet.
- Serve: Rest chicken, then serve with pan sauce spooned over the top.
Notes
- For extra flavor, marinate the chicken in advance with lemon juice and herbs.
- Skin-on chicken delivers the best results, but boneless skinless can be used if preferred—just reduce cooking time.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 340
- Sugar: 0g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
