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Pan-Roasted Chicken Breast

Rated as 4.5 out of 5 Stars
4

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

1 h 5 m servings 601
Original recipe yields 4 servings (4 chicken breast halves)

Directions

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  1. 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.
  2. Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.
  3. 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.
  4. 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).

Footnotes

  • Cook's Note:
  • Use a 12-inch cast-iron skillet with a lid if available.

Nutrition Facts


Per Serving: 601 calories; 23.7 45.8 50.4 157 310 Full nutrition

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Reviews

Read all reviews 49
  1. 54 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My husband made this and it was delicious! He did add more chicken broth to it, as was suggested by someone else. Plus, we didn't have "bone-in chicken," so he just used boneless skinless chick...

Most helpful critical review

This was just ok for me. I will admit I did not use bone in chicken, just sliced boneless chicken breast, but it was more the flavor I wasn't impressed with than anything else. I might try this ...

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My husband made this and it was delicious! He did add more chicken broth to it, as was suggested by someone else. Plus, we didn't have "bone-in chicken," so he just used boneless skinless chick...

We loved the vegetables. The chicken was good. I used extra chicken broth and I also used bone in chicken breasts. Be careful not to over bake this or it will come out dry. I would check the ch...

Totally impressed the family with this. I did add some sliced fresh garlic and chopped shallots to brown in the butter before the chicken went in, and I used a bag of mixed munchkin potatoes, c...

I will make this again and again! It is key to use chicken breasts with the skin still on. The veggies were to die for! And best yet, it is simple to throw together, without much of a mess. (Ea...

Both my husband and I thought this was great, especially if you add chicken broth when you add in the veggies, as others suggested. And, bone-in and skin-on chicken is what made this soooo mois...

I needed a bone in chicken recipe and this one caught my eye. Im so glad best choice i could of made. So simple and flavourful. My family loved this. I also added some chicken broth as others su...

This is awesome. Only addition I made was to add small amt chicken broth to the pan after adding the veggies. They really pick up the flavor.

Great recipe just the cooking time needs to be adjusted about 20 minutes

Cast iron skillet. Make the recipe exactly as stated but do it in a cast iron skillet Yum Yum Yum no need to add broth. Halfway through add about a half a cup of Chardonnay.