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Up Your Dinner Game with This Easy Pan-Roasted Chicken

Pan-Roasted Chicken
This foolproof two-step approach to chicken is one you’ll make again and again and again.
By Natalie Boike
Pan-Roasted Chicken

Do you ever find yourself drawn to the roasted chicken when you’re out to eat? For me, there’s something irresistible about the tender chicken and crispy skin. I’ll let you in on a little secret. You can make the same delicious chicken in half of the time when you pan-sear your chicken at home, then finish it off in the oven. So grab your best oven-proof skillet and cancel your reservation! Dinner’s on me tonight.

Here's how I make it my own:

  • Mix up the flavorings. Swap out the thyme for fresh rosemary or sage. Add a little garlic to the pan—even the pre-minced kind will do the trick.
  • Once the chicken is cooked, throw your pan back on the stovetop and make a quick sauce. Take the chicken out, add a little liquid (up to 1 cup) and scrape up all the delicious bits from the bottom of the pan with your spoon or spatula. You can use broth, wine or even water.
  • Serve with a freshly baked French loaf.



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