PAN-ROASTED CHICKEN BREAST
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
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 CHICKEN BREASTS WITH HERB OIL
Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
- Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.
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
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
PAN ROASTED CHICKEN BREASTS
Make and share this Pan Roasted Chicken Breasts recipe from Food.com.
Provided by Papa D 1946-2012
Categories Chicken Breast
Time 45m
Yield 1 1/4 cups sauce, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Season chicken breasts on both sides with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat until almost smoking. Place chicken, skin side down, and sear until skin is well browned, 6 to 8 minutes. Turn chicken skin side up and transfer skillet to oven. Bake until the thickest part of the breast registers 160°F, about 15 minutes. Transfer chicken to large platter or individual serving platters and tent with foil.
- Place skillet over medium heat, add shallot and cook until softened, stirring frequently. Add flour and cook 1minute, stirring constantly. Add Ale and cook until reduced by half, stirring to scrape browned bits from bottom of pan.
- Stir in mustard, chicken broth, cream, thyme,1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until slightly thickened.
- Remove from heat and whisk in cheese until melted and smooth. Drizzle about 3 tablespoons sauce over each breast, passing any leftover sauce along side. Serve immediately.
Nutrition Facts : Calories 443.4, Fat 30.3, SaturatedFat 10.8, Cholesterol 128, Sodium 312.4, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 35.6
BUTTERMILK PAN ROASTED CHICKEN BREAST
Make and share this Buttermilk Pan Roasted Chicken Breast recipe from Food.com.
Provided by Steve_G
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
- Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
- Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
- Put back in bowl and refrigerate for 24 to 48 hours.
- Space 2 racks in oven so your skillets can fit.
- Preheat oven to 475°F; drain rinse and dry chicken.
- Rub with oil, salt and pepper liberally.
- Get 2 large oven proof skillets hot on the stove.
- Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
- Reserve de-glazing liquid.
- Place chicken back in pans.
- Place pans in oven for 10 minutes or until internal temp reaches 165°F.
- Remove chicken from pan, cover.
- Deglaze pans again.
- Pour deglazing liquid into one pan, reduce to about 1 cup.
- Whisk in 4 tbsp of butter and serve over chicken.
Nutrition Facts : Calories 239.8, Fat 9, SaturatedFat 2.7, Cholesterol 52.8, Sodium 5155.1, Carbohydrate 18.2, Sugar 13.9, Protein 20.5
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
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