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
Scale
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
