Name: Pan Style Chicken Breasts
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large chicken breasts (boneless with skin); 3 sprigs rosemary; 1 tbsp olive oil; 2 tbsp butter; salt; ground black pepper

Jump to Recipe Print Recipe

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

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: British

Keyword: Bake, Chicken, Dairy, Fry, Herbs

Prep Time: 10

Cook Time: 20

Resting Time: 5

Total Time: 35

Servings: People

Calories: 420kcal

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.