Pan Roasted Chicken Breast Recipe
Make Pan Roasted Chicken Breast Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Seasoning
Pan & Aromatics
Deglaze & Finish (optional)
Method
Chicken & Seasoning
- 1
Prep and dry
Pat the chicken breasts very dry with paper towels. Dry skin ensures better browning and crisper finish.
- 2
Even thickness
If one breast is much thicker than the other, pound gently between sheets of plastic wrap to an even thickness (about 1/2–3/4 inch) so they cook evenly.
- 3
Season
Season both sides of each breast with 3/4 teaspoon kosher salt per breast (total 1.5 tsp), 1/2 tsp black pepper (reserve remaining 1/2 tsp for later if desired), 1/4 tsp garlic powder and 1/4 tsp smoked paprika on each side so seasoning is even.
Pan & Aromatics
- 4
Heat the pan
Place a large oven-safe skillet (cast iron preferred) over medium-high heat. Add 2 tbs olive oil and let it get shimmering but not smoking, about 1–2 minutes.
- 5
Sear skin-side down
Carefully place the chicken breasts skin-side down in the hot pan. Press down gently with a spatula for 10 seconds to ensure even contact. Sear without moving until the skin is deep golden-brown and crisp, about 6–8 minutes. Adjust heat as needed to avoid burning.
- 6
Flip and add aromatics
Flip the breasts so skin-side is up. Add 1 tbs butter, smashed garlic cloves, and thyme sprigs to the pan around the chicken. Tilt the pan slightly and spoon the melted butter and oil over the top of each breast (basting) for 30–60 seconds to flavor the meat.
- 7
Finish in the oven
Transfer the skillet to a preheated oven at 400°F (200°C). Roast until an instant-read thermometer inserted into the thickest part of the breast reads 155–160°F (68–71°C), about 8–12 minutes depending on thickness. Remember carryover cooking will bring it to 165°F (74°C) as it rests.
- 8
Rest
Remove the skillet from the oven. Transfer the chicken to a cutting board and tent loosely with foil. Rest 6–8 minutes to let juices redistribute and finish cooking to safe temperature.
Deglaze & Finish (optional)
- 9
Make pan sauce
While the chicken rests, return the skillet to medium heat. Add 1/4 cup chicken stock or white wine to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer and reduce by half, about 2–3 minutes.
- 10
- 11