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Pan-Roasted Chicken Breast
Pan-Roasted Chicken Breast
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Pan-roasted chicken breasts with savory vegetables, fresh rosemary, and thyme. A delicious one-skillet meal!
Ingredients:
  • 0.25 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
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon seasoned salt (such as LAWRY'S®)
  • 0.25 teaspoon ground white pepper
  • salt and ground black pepper to taste
Instructions:
  • Melt butter in a 12-inch skillet over medium heat. Place chicken skin-side down and cook until starting to brown and crisp, approximately 5 minutes.
  • Combine the fragrant rosemary and lemon thyme by finely chopping them together.
  • Turn the chicken over and place the potatoes, carrots, and celery along the edges of the skillet. Sprinkle herbs on top and then season with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.
  • Simmer covered until chicken is cooked through, about 45-50 minutes. Verify doneness with an instant-read thermometer, ensuring it reaches 165°F (74°C) near the bone.

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