Pan Roasted Chicken Breast Recipes

PAN-ROASTED CHICKEN BREAST

Steps:

• 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.
• Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
• 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.
• 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).

PAN-ROASTED CHICKEN BREASTS

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL

Steps:

• Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
• Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

PAN ROASTED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F.
• Season chicken breasts on both sides with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat until almost smoking. Place chicken, skin side down, and sear until skin is well browned, 6 to 8 minutes. Turn chicken skin side up and transfer skillet to oven. Bake until the thickest part of the breast registers 160°F, about 15 minutes. Transfer chicken to large platter or individual serving platters and tent with foil.
• Place skillet over medium heat, add shallot and cook until softened, stirring frequently. Add flour and cook 1minute, stirring constantly. Add Ale and cook until reduced by half, stirring to scrape browned bits from bottom of pan.
• Stir in mustard, chicken broth, cream, thyme,1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until slightly thickened.
• Remove from heat and whisk in cheese until melted and smooth. Drizzle about 3 tablespoons sauce over each breast, passing any leftover sauce along side. Serve immediately.

LORE'S PAN ROASTED CHICKEN BREAST

Steps:

• To caramelize the shallots (may be done early in day) heat oven to 375 F and melt 1/2 of the oil/butter in an ovenproof pan.
• Add shallots and toss to coat.
• Place uncovered pan in oven for 30 minutes, tossing once.
• Add wine and vinegar, continue roasting for another 45 minutes.
• Remove pan from oven and place on stovetop.
• MAIN INSTRUCTIONS:.
• To the caramelized shallots, add stock and reduce to half.
• Season chicken to taste.
• Heat a heavy bottomed, oven proof pan over medium heat until it just begins to smoke.
• Add remaining oil/butter, add seasoned chicken skin side down and sear for 3 minutes to crisp skin.
• Place pan in oven for 15 minutes.
• Return to stovetop, turn breasts over and finish cooking (5 minutes).
• To serve:.
• Slice chicken in half on an angle and spoon shallots over top.
• Good with sweet or regular mashed potatoes.

BUTTERMILK PAN ROASTED CHICKEN BREAST

Steps:

• Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
• Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
• Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
• Put back in bowl and refrigerate for 24 to 48 hours.
• Space 2 racks in oven so your skillets can fit.
• Preheat oven to 475°F; drain rinse and dry chicken.
• Rub with oil, salt and pepper liberally.
• Get 2 large oven proof skillets hot on the stove.
• Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
• Reserve de-glazing liquid.
• Place chicken back in pans.
• Place pans in oven for 10 minutes or until internal temp reaches 165°F.
• Remove chicken from pan, cover.
• Deglaze pans again.
• Pour deglazing liquid into one pan, reduce to about 1 cup.
• Whisk in 4 tbsp of butter and serve over chicken.