Pan-Roasted Chicken Breast


These pan-roasted chicken breasts are both hearty and delicious. This is a great one-pan family meal — a really easy set-it-and-forget-it arrangement.

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins


  • 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


  1. Melt butter in a 12-inch cast iron or regular skillet over medium heat. Add chicken, skin-side down, and cook until beginning to brown and crisp, about 5 minutes.

  2. Meanwhile, chop rosemary and lemon thyme together.

  3. Flip chicken; arrange potatoes, carrots, and celery around the edges of the skillet. Sprinkle herbs over top, then season with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.

  4. Cover 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 (per serving)

601 Calories
24g Fat
46g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 601
% Daily Value *
Total Fat 24g 30%
Saturated Fat 11g 54%
Cholesterol 157mg 52%
Sodium 349mg 15%
Total Carbohydrate 46g 17%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 50g
Vitamin C 48mg 240%
Calcium 92mg 7%
Iron 4mg 21%
Potassium 1595mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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