Pan-Roasted Chicken

pan-roasted chicken Entree
Pan-Roasted Chicken
  • Prep 10 min
  • Total 30 min
  • Ingredients 5
  • Servings 2

You can make restaurant-quality chicken at home with this 30-minute recipe.

Created November 16, 2011


  • 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


  • 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.

  • 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.

No nutrition information available for this recipe

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