Name: Pan-Roasted Chicken Breast
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Unsalted butter - ¼ cup; Bone-in, skin-on chicken breasts - 2; Potatoes, peeled and cut into 1-inch cubes - 4; Carrots, peeled and cut into 1/2-inch rounds - 4; Celery, cut into 1/2-inch slices - 3 stalks; Fresh rosemary - 1 tablespoon; Fresh lemon thyme leaves - 1 teaspoon; Smoked paprika - ½ teaspoon; Garlic powder - ½ teaspoon; Seasoned salt (such as LAWRY'S) - ½ teaspoon; Ground white pepper - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Roasted Chicken Breast

1. Unsalted butter - ¼ cup

2. Bone-in, skin-on chicken breasts - 2

3. Potatoes, peeled and cut into 1-inch cubes - 4

4. Carrots, peeled and cut into 1/2-inch rounds - 4

5. Celery, cut into 1/2-inch slices - 3 stalks

6. Fresh rosemary - 1 tablespoon

7. Fresh lemon thyme leaves - 1 teaspoon

8. Smoked paprika - ½ teaspoon

9. Garlic powder - ½ teaspoon

10. Seasoned salt (such as LAWRY'S) - ½ teaspoon

11. Ground white pepper - ¼ teaspoon

12. Salt and ground black pepper to taste - ¼ teaspoon

How to cook deliciously - Pan-Roasted Chicken Breast

1. Stage

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. Stage

Meanwhile, chop rosemary and lemon thyme together.

3. Stage

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. Stage

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).