Best 3 Pan Roasted Chicken Breast Recipes

Pan-roasted chicken breast is a versatile and delicious dish that can be enjoyed for lunch or dinner. It's a great source of protein and can be paired with various sides like roasted vegetables, mashed potatoes, or a simple salad. The key to a perfectly pan-roasted chicken breast is to cook it over medium heat so that the inside cooks through without drying out the outside. This recipe provides step-by-step instructions for pan-roasting chicken breasts to achieve a juicy and flavorful result. Additionally, it includes a lemon-herb sauce, a creamy mushroom sauce, and a tangy honey-mustard sauce to elevate the dish and cater to different taste preferences.

Let's cook with our recipes!

PAN-ROASTED CHICKEN BREAST

Pan-Roasted Chicken Breast image

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

Provided by IronWannaBe

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup unsalted butter
2 bone-in skin-on chicken breasts
4 potatoes, peeled and cut into 1-inch cubes
4 carrots, peeled and cut into 1/2-inch rounds
3 stalks celery, cut into 1/2-inch slices
1 tablespoon fresh rosemary
1 teaspoon fresh lemon thyme leaves
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon ground white pepper
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 600.8 calories, Carbohydrate 45.8 g, Cholesterol 157.1 mg, Fat 23.7 g, Fiber 7.4 g, Protein 50.4 g, SaturatedFat 10.7 g, Sodium 348.8 mg, Sugar 5.7 g

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST

Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast image

Provided by Food Network

Categories main-dish

Time 40m

Number Of Ingredients 16

Ingredients

2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 (12-ounce) Airline chicken breasts, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil

Steps:

For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent.
Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
Chill and set aside.
In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
For the pan roasted chicken breast: Preheat the oven to 350 degrees.
With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together.
Season each chicken breast with salt and cracked black pepper.
In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately.

LORE'S PAN ROASTED CHICKEN BREAST

Lore's Pan Roasted Chicken Breast image

This delicious recipe was given to me by my aunt. Note: As of Nov 3, 2008, I've revised the recipe and directions so as to make them more clear on the advise of one of the reviewers. I've added an approximate weight to the 6 chicken breasts. As far as the pan goes, my favourite pans are well seasoned cast iron as they tend to be relatively nonstick and go from stove top to oven readily.

Provided by Dreamer in Ontario

Categories Chicken Breast

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons vegetable oil (or half butter half oil) or 4 tablespoons butter (or half butter half oil)
1 lb shallot, peeled
1/2 cup white wine
2 tablespoons balsamic vinegar
1/2 cup chicken stock
6 boneless chicken breast halves, skin on (about 1 1/2 lbs.)

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.

Nutrition Facts : Calories 351.2, Fat 17, SaturatedFat 3.4, Cholesterol 82.9, Sodium 108.2, Carbohydrate 13.9, Sugar 0.5, Protein 31.6

Tips:

Choosing the Right Chicken Breasts: Opt for boneless, skinless chicken breasts of uniform thickness to ensure even cooking.
Pounding the Chicken Breasts: Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness. This helps them cook evenly and reduces the risk of overcooking.
Seasoning the Chicken Breasts: Use a flavorful blend of seasonings to enhance the taste of the chicken. Common seasonings include salt, pepper, garlic powder, onion powder, paprika, and dried thyme.
Using a Non-Stick Pan: Opt for a non-stick pan to prevent the chicken breasts from sticking and tearing during cooking.
Cooking the Chicken Breasts: Cook the chicken breasts over medium heat to ensure they cook evenly without burning. Adjust the cooking time based on the thickness of the chicken breasts.
Basting the Chicken Breasts: Baste the chicken breasts with melted butter or olive oil during cooking to keep them moist and flavorful.
Checking the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken breasts. The safe internal temperature for cooked chicken is 165°F (74°C).
Resting the Chicken Breasts: Allow the chicken breasts to rest for a few minutes before slicing or serving. This helps the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Pan-roasted chicken breasts are a versatile and delicious meal that can be enjoyed in various ways. By following these detailed tips and using the provided recipe, you can create perfectly cooked, juicy, and flavorful chicken breasts that will impress your family and friends. Experiment with different seasonings and sauces to create a variety of delicious pan-roasted chicken breast dishes that suit your taste preferences. Whether you prefer a classic roasted chicken breast or a more adventurous flavor combination, this recipe provides the foundation for a satisfying and memorable meal.