Lores Pan Roasted Chicken Breast Recipes
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
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
LORE'S PAN ROASTED CHICKEN BREAST
This delicious recipe was given to me by my aunt. Note: As of Nov 3, 2008, I've revised the recipe and directions so as to make them more clear on the advise of one of the reviewers. I've added an approximate weight to the 6 chicken breasts. As far as the pan goes, my favourite pans are well seasoned cast iron as they tend to be relatively nonstick and go from stove top to oven readily.
Provided by Dreamer in Ontario
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 351.2, Fat 17, SaturatedFat 3.4, Cholesterol 82.9, Sodium 108.2, Carbohydrate 13.9, Sugar 0.5, Protein 31.6
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.
LORE'S PAN ROASTED CHICKEN BREAST
This delicious recipe was given to me by my aunt. Note: As of Nov 3, 2008, I've revised the recipe and directions so as to make them more clear on the advise of one of the reviewers. I've added an approximate weight to the 6 chicken breasts. As far as the pan goes, my favourite pans are well seasoned cast iron as they tend to be relatively nonstick and go from stove top to oven readily.
Provided by Dreamer in Ontario
Categories Chicken Breast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 351.2, Fat 17, SaturatedFat 3.4, Cholesterol 82.9, Sodium 108.2, Carbohydrate 13.9, Sugar 0.5, Protein 31.6
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