Best Pan Roasted Chicken Breast Recipes

PAN-ROASTED CHICKEN BREAST

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).

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• Rinse chicken pieces under running water and pat dry with paper towels.
• Season with pepper.
• Adjust oven rack to lowest position and heat oven to 450°F.
• Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
• Turn chicken skin-side down and place in oven.
• Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
• Transfer chicken to platter, and let rest while making sauce.
• SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
• Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
• Spoon sauce around chicken breast and serve immediatly.

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST

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.

BUTTERMILK PAN ROASTED CHICKEN BREAST

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.

LORE'S PAN ROASTED CHICKEN BREAST

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.

PAN-ROASTED CHICKEN BREAST WITH VINEGAR, MUSTARD, AND TARRAGON

Steps:

• For the best results be sure to use a flavorful chicken stock. If yours tastes a little weak, start with two cups instead of one and let it reduce longer to concentrate the flavor. Season the chicken breasts with salt and pepper. Heat the oil over medium-high in a large skillet and when almost smoking add chicken breasts, skin-side down. Lower heat to medium and cook chicken for about 6-7 minutes, then flip (they should have an even, golden brown color) and continue cooking on the other side for about 5 more minutes. Rotate the skillet if the heat on your burner is uneven, so that you don't get any dark or burned spots, and reduce the heat if the chicken seems to be browning too quickly. When chicken is cooked, remove to a platter and cover to keep warm. Pour the excess grease from the pan and deglaze with stock and vinegar, whisking to scrape up the browned bits on the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 cup, then whisk in the butter, mustard, and tarragon. The sauce should have a lightly creamy consistency. If it's too acidic, whisk in a little more butter or stock. Remove from heat and spoon over warm chicken breasts, and sprinkle with chives, if desired