Pan Style Chicken Breast

Pan Style Chicken Breasts is a simple, fast recipe of producing lovely succulent main dish in a flash. I love to cook Chicken with Rosemary and the flavours blend perfectly. Not only chopped rosemary but I often skewer the breasts for extra flavour. The chicken is pan fried to start and finished off in the oven for a perfect finish. The butter and rosemary is an ideal sauce to serve.

Pan Style Chicken Breasts

A lovely recipe to make succulent tasty chicken every time.

4.84 from 95 votes

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Course: Main Dish

Cuisine: British

Keyword: Bake, Chicken, Dairy, Fry, Herbs

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 People

Calories: 420kcal

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Ingredients

 

• 2 large chicken breasts boneless with skin
• 3 sprigs rosemary
• 1 tbsp olive oil
• 2 tbsp butter
• salt
• ground black pepper

Instructions

• Pre heat your oven to 400F/200C/Gas 6
• Remove your chicken breasts from the packaging and dry thoroughly with paper towel.
• Season generously with salt and pepper on both sides.
• Place an oven safe frying pan on a medium high heat and add the oil.
• When hot, carefully add the chicken breasts skin side down first.
• Leave alone until the skin has turned a lovely deep golden brown, about 5 minutes.
• Carefully flip the breasts over and add the butter and rosemary sprigs.
• The butter and the juices from the skin can be used to baste the breasts whilst cooking. Extra flavour.
• Transfer the pan from the hob to the preheated oven and cook for about 10 -15 minutes.
• To test the chicken, piece the thickest part of the breast with a skewer and the juices should run clear. If they are still reddish then they are not quite cooked. If you have a meat thermometer, piece the thickest part and when the temp is at least 165 -170F then they are cooked.
• Continue to baste the breasts with the rosemary butter to make sure they don’t dry out.
• When cooked, remove from the oven and place on a warmed dish to relax for about 5 minutes.
• Serve when ready for a succulent dish using the rosemary butter as a sauce.

Notes

If you are using boned chicken breasts then they dotake longer to cook. About 30 – 35 minutes or so.

Nutrition

Calories: 420kcal | Carbohydrates: 1g | Protein: 48g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 362mg | Potassium: 841mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg