• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Pan Roasted Chicken with Lemon & Fresh Herbs

By Jennifer Leave a Comment

Pan Roasted Chicken with Lemon & Fresh Herbs

Jump to Recipe Print Recipe

Try Pan Roasted Chicken Breasts for an easy weeknight meal. These juicy chicken breasts are a family favorite recipe in our house!

Easy Weeknight Pan Roasted Chicken Breasts | JenniferCooks.comThere's nothing more frustrating that coming home from work and facing a fridge with few ingredients, especially when you're tired from a long day and all you want to do is plop down in front of the TV and relax. Pan roasted chicken breasts are a quick and simple main dish to throw together in a hurry to get you out of the kitchen and on your way to the “relaxing” part.  This is actually a favorite meal around our house, and for some reason, I seldom make it – probably because I'm trying to think up creative new recipes.  But sometimes you just can't beat a good ol' stand-by!

Easy Weeknight Pan Roasted Chicken Breasts | JenniferCooks.com

One key to making this recipe delicious is roasting at a high temperature – 450 degrees F to crisp and caramelize the skin.  Second, to that is the cooking time and an instant-read meat thermometer. Taking the internal temperature of the meat (chicken especially) is crucial for many reasons – one, so you don't get sick, and two – so you don't overcook the meat.  Nothing's much worse that chalky, flavorless chicken breast.  Bleh!  If you don't own a meat thermometer, I would recommend the Palermo Ultra Fast Instant Read Meat Thermometer.


Pan Roasted Chicken Breasts are very versatile and are great served with a fresh green salad and these Roasted Potatoes.  For an extra special dinner, try my Twice Baked Potatoes and one of these salads: Spring Greens with Pears, Sugared Walnuts & Gorgonzola or Green Salad with Mandarin Oranges & Candied Almonds.  Enjoy!

 

Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!

 

Easy Weeknight Pan Roasted Chicken Breasts | JenniferCooks.com

SaveSaved! SaveSaved!

Easy Weeknight Pan Roasted Chicken Breasts

No ratings yet
Print Pin Rate
Course: Main Dish
Servings: 6 Servings
Author: Jennifer Locklin

Ingredients

  • 6 skin-on split chicken breasts
  • 1 tablespoon vegetable or canola oil
  • 2 cloves fresh minced garlic
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice typically juice of 1 lemon
  • 8 tablespoons salted butter softened
  • Kosher Salt & Fresh Ground Pepper
Get Recipe Ingredients

Instructions

  • Adjust oven rack to middle position; preheat oven to 450 degrees.
  • In small bowl, mix ½ teaspoon salt with garlic, thyme, lemon zest, and softened butter until combined.
  • Sprinkle underside of chicken breasts liberally with salt and pepper.
  • Loosen the skin by inserting two fingers between the skin and the chicken breast meat, creating a small pocket.
  • Place about 1 tablespoon of softened butter under the skin, directly on the meat in the center of each split breast.
  • Spread butter evenly over breast meat by pressing gently with your fingers.
  • Rub skin of each split breast with about 1 teaspoon oil and sprinkle with about ½ teaspoon salt and pepper each.
  • Place chicken breasts skin-side up in a large iron skillet, or heavy bottomed pan. (Make sure not to over-crowd the skillet - chicken can be lightly touching, but not crammed together)
  • Place pan in the center of the middle rack and roast until thickest part of breast registers 160 degrees on instant-read thermometer, about 30 to 35 minutes.
  • When chicken has reached an internal temperature of 160 degrees, remove from oven and tent with foil (making sure not to seal around the sides so as not to steam). Let rest for 5 to 10 minutes, then drizzle with fresh lemon juice. Serve immediately.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Main Dish, Poultry - Chicken Tagged With: chicken, Easy, Poultry, Recipes

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Grilled Caribbean jerk chicken on a charcoal grill with smoky char marks
    Caribbean Jerk Chicken
  • Old-Fashioned Vanilla Butter Meltaway Cookies
    Vanilla Butter Meltaway Cookies
  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas
  • Cold Green Bean Salad with Citrus Vinagrette and garnished with orange supremes, blue cheese, toasted walnuts, and pomegranate arils.
    Green Bean Salad with Citrus Dressing

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required