Bake British Chicken Dairy Fry Herbs

Pan Style Chicken Breast

Pan Style Chicken Breast
Written by Guest User

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 Breast

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
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 2 People
Calories: 420kcal



  • 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.


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


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