EASY PAN-ROASTED CHICKEN BREASTS WITH LEMON AND ROSEMARY PAN SAUCE RECIPE
Pan-roasted chicken with pan sauce-like this one flavored with fresh rosemary and lemon-is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick Dinners
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
- While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
- Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
- Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
- Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 2 g, Cholesterol 117 mg, Fiber 0 g, Protein 38 g, SaturatedFat 6 g, Sodium 782 mg, Sugar 1 g, Fat 16 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON
Steps:
- Preheat the oven to 350 degrees F.
- Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
- Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.
PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY
Steps:
- Heat oven to 450 degrees F and arrange rack in middle.
- In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
- Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
- Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
PAN-ROASTED CHICKEN BREASTS
These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 17m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 0.3 g, Cholesterol 157.2 mg, Fat 30 g, Fiber 0.1 g, Protein 45.1 g, SaturatedFat 11.5 g, Sodium 243.5 mg, Sugar 0.1 g
ROAST CHICKEN WITH ROSEMARY
When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!
Provided by LILQUIZ
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
- Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
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