Best Pan Roasted Chicken Breasts Recipes

PAN-ROASTED GARLIC AND HERB CHICKEN BREASTS WITH CHOPPED SALAD AND CREAMY CAPER DRESSING

Steps:

• Preheat the oven to 400°F.
• In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.
• While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard, and some pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of the EVOO.
• Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.
• While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions, and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.
• Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO

Steps:

• Preheat oven to 400°F.
• Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
• Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
• Remove from heat; sprinkle with half the thyme, salt, and pepper.
• Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
• Fill pocket with 2-3 tablespoons of the mushroom mixture.
• Season chicken with the remaining thyme, salt, and pepper.
• Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
• Brown chicken on both sides.
• Transfer skillet to the oven and roast for 10 minutes or until cooked through.
• Serve with the remaining mushroom-leek mixture.

ROSEMARY-ROASTED CHICKEN BREASTS, NEW POTATOES, GARLIC PAN BROTH

Steps:

• 1. Preheat oven to 500º . Place a heavy cast-iron Dutch oven with lid inside while pre-heating. 2. Toss potatoes, onions, and garlic with olive oil. Season well with salt and pepper. 3. Season chicken breasts on both sides with salt and pepper. 4. When Dutch oven is very hot, place potato mixture in Dutch oven. Place half the rosemary sprigs on top, then chicken breasts, then remaining rosemary sprigs. 5. Close lid and cook for 45 minutes without opening. Gently shake Dutch oven occasionally to move potatoes around. 6. When done, remove chicken and potatoes to a platter. Place Dutch oven with onions and garlic on a burner. Add chicken stock, bring to a boil, and simmer until reduce by ½ to 2/3. 7. Remove from heat, stir in butter, and serve with potatoes and chicken. A crispy, simple salad of iceberg lettuce and mild blue cheese goes nicely with this dish.

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL

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 WITH MARSALA

Steps:

• Season both sides of the breasts with salt and pepper. In heavy-bottomed skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry chicken, skin side down, until skin is browned, about 5 minutes.
• Turn chicken; transfer skillet to 450°F (230°C) convection oven or 475°F (240°C) conventional oven. Bake, basting chicken with pan juices after 10 minutes, until no longer pink in centre, 16 to 20 minutes. Remove from oven (wrap handle of skillet in oven mitt); transfer to serving platter and keep warm.
• Pour off all but 1 tbsp (15 mL) fat from pan; fry shallots over medium-high heat, scraping up any brown bits, until translucent, about 2 minutes. Add sage; fry until shallots are lightly browned, about 1 minute. Stir in stock and wine; boil until reduced by two-thirds. Remove from heat. Cut 2 tbsp (30 mL) butter (if using) into pieces; stir into sauce. Stir in lemon juice; spoon over chicken.

PAN-ROASTED CHICKEN BREASTS 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 CHICKEN BREASTS WITH ORANGE-BRANDY SAUCE

Steps:

• Brine the chicken:.
• Combine the orange juice, zest, 6 Tbs. salt, and 4 cups water in a large bowl or pot; stir to dissolve the salt. Add the chicken breasts and refrigerate for 2 to 3 hours.
• Cook the chicken:.
• Position a rack in the center of the oven and heat the oven to 400°F.
• Remove the chicken from the brine and pat it dry with paper towels.
• Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat until shimmering hot. Add the chicken skin side down in a snug single layer and cook until the skin is golden brown, 3 to 5 minutes. Turn the chicken, season with 1/4 teaspoons salt and a few grinds of pepper, and put the pan in the oven. Roast the chicken until an instant-read thermometer registers 165°F in the center of the thickest breast, about 15 minutes. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.
• Make the sauce:.
• Pour the juices from the skillet into a heatproof measuring cup. Let the fat rise to the surface and then spoon it off.
• Melt 2 Tbs. of the butter in the skillet over medium-high heat. Add the shallot and cook, stirring, until soft, 1 to 2 minutes. Off the heat, add the brandy. Return the pan to the heat and cook, scraping the bottom of the pan, until the brandy has almost evaporated, about 30 seconds. Increase the heat to high and add the orange juice. Boil until thick and syrupy and reduced to about 1/3 cup, about 5 minutes. Add the chicken broth, pan juices, and any juices from the carving board. Boil until reduced to about 3/4 cup, about 3 minutes.
• Swirl in the orange segments. Then, off the heat, swirl in the remaining 1 Tbs. butter and the parsley until the butter is melted. Season to taste with salt and a few grinds of pepper.
• To serve, cut the chicken on the diagonal into thin slices and arrange on 6 serving plates. Drizzle with the sauce.

PAN-ROASTED CHICKEN BREASTS WITH ONION AND ALE SAUCE

Steps:

• Dissolve salt in 2 quarts cold tap water in large container or 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 chicken with pepper.
• Adjust oven rack to lowest position and heat oven to 450 degrees.
• Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning 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 skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.).
• Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, bay, brown sugar,brown ale, and thyme; 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, add 1/2 teaspoon cider vinegar and discard bay. Spoon sauce around chicken breasts and serve immediately.

PAN-ROASTED CHICKEN BREASTS

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.

PAN ROASTED CHICKEN BREASTS

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.

PAN-ROASTED CHICKEN BREASTS WITH ONION & ALE SAUCE

Steps:

• 1. Dissolve salt in 2 quarts of cold water, submerge chicken for 30 minutes. Rinse under water, dry, season with salt and pepper. 2. Heat oven to 450 degrees. 3. Heat oil to medium high heat, brown chicken skin down for 5 minutes, turn cook 3 minutes, turn again and place skillet in oven for 15-20 minutes till done. Remove chicken to platter 4.Add onion to skillet till soft, add broth, beer, sugar thyme and bay leaf. Increase heat to high and scrape bits off bottom till reduce to 3/4 cup. 5. Add butter stir, thicken and pour over chicken

PAN-ROASTED CHICKEN BREASTS WITH ONION AND ALE SAUCE

Steps:

• Dissolve salt in 2 quarts cold tap water in large container or 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 chicken with pepper.
• Adjust oven rack to lowest position and heat oven to 450 degrees.
• Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning 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 skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.).
• Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, bay, brown sugar,brown ale, and thyme; 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, add 1/2 teaspoon cider vinegar and discard bay. Spoon sauce around chicken breasts and serve immediately.