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Pan-Roasted Chicken

(7)
  5 reviews
  • 10 min prep time
  • 30 min total time
  • 5 ingredients
  • 2 servings
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You can make restaurant-quality chicken at home with this 30-minute recipe.

Inspired Taste
November 16, 2011

Ingredients

2
boneless skin-on chicken breasts
1
teaspoon salt
1
tablespoon vegetable or canola oil
2
to 3 tablespoons unsalted butter
6
fresh thyme sprigs

Steps

  • 1 Heat oven to 400°F. Heat large heavy-bottomed ovenproof skillet (such as cast iron) over medium heat 2 minutes. Meanwhile, season both sides of the chicken with salt.
  • 2 Add oil to heated skillet. Add chicken, skin-side-down; cook 6 to 8 minutes or until skin is golden brown. Turn chicken; add butter and thyme. When butter is melted, spoon over chicken.
  • 3 Place skillet in oven; bake 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
  • 4 Spoon butter over chicken. Remove from skillet to serving platter. Cover chicken with foil; let stand 5 minutes before serving.
  • 1 Heat oven to 400°F. Heat large heavy-bottomed ovenproof skillet (such as cast iron) over medium heat 2 minutes. Meanwhile, season both sides of the chicken with salt.
  • 2 Add oil to heated skillet. Add chicken, skin-side-down; cook 6 to 8 minutes or until skin is golden brown. Turn chicken; add butter and thyme. When butter is melted, spoon over chicken.
  • 3 Place skillet in oven; bake 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
  • 4 Spoon butter over chicken. Remove from skillet to serving platter. Cover chicken with foil; let stand 5 minutes before serving.

Expert Tips

Replace fresh thyme with fresh rosemary or sage.

When serving, cut chicken on the diagonal into 1/2-inch slices and drizzle a spoonful of butter from the skillet over the top.

Nutrition Information

No nutrition information available for this recipe
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