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
- 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.