Name: Pan-Roasted Chicken Breasts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic (smashed); 2 sprigs fresh thyme or rosemary; 1 tablespoon lemon juice (optional)

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If you’re searching for a meal that balances golden sear, juicy tenderness, and pure simplicity, the Pan-Roasted Chicken Breasts Recipe is my absolute go-to. It’s a classic that never lets me down—quick enough for a weeknight, but polished enough for dinner guests. This recipe transforms humble chicken breasts with aromatic herbs, buttery pan juices, and a touch of lemon for brightness. Plus, you only need one skillet and a handful of everyday ingredients for a dish that looks and tastes gourmet, every single time.

Pan-Roasted Chicken Breasts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pan-Roasted Chicken Breasts Recipe is in its minimalism: fresh ingredients you probably already have create deep flavor and stunning presentation. Every component brings something to the party, from the paprika’s warmth to the fresh herbs’ fragrance.

Chicken breasts: Boneless, skinless breasts are perfect for even cooking and that satisfying golden crust.
Salt: Enhances every element and ensures the chicken is deeply seasoned throughout.
Black pepper: Adds a mild heat and balances the flavors in the pan.
Garlic powder: Brings a savory backbone that accentuates both the chicken and pan juices.
Paprika: Lends a hint of smokiness and a gorgeous color to the finished dish.
Olive oil: Helps create that irresistible seared exterior—use a good-quality extra virgin if you have it.
Butter: Finished with butter, the chicken becomes rich and velvety, with that classic French touch.
Fresh garlic (smashed): Releases deep, mellow flavors into the pan and infuses the butter.
Fresh thyme or rosemary: These herbs magically perfume the whole dish—choose whichever you prefer or have on hand.
Lemon juice (optional): A splash brightens everything at the end and lifts the flavors beautifully.

How to Make Pan-Roasted Chicken Breasts Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 400°F. This ensures that once the chicken is seared, it will finish evenly and stay juicy in the oven. Pat the chicken breasts dry with paper towels—this is the secret to getting a gorgeous golden crust rather than a steamy, pale exterior.

Step 2: Season the Chicken

Generously season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika. This simple mix guarantees every bite will burst with savory flavor, and the paprika gives a gorgeous reddish hue that looks stunning on the final plate.

Step 3: Sear in Olive Oil

In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once shimmering hot, add your seasoned chicken breasts. Sear them for 3 to 4 minutes per side, resisting the urge to move them too soon—this helps develop that beautiful, golden crust that’s the signature of any Pan-Roasted Chicken Breasts Recipe.

Step 4: Add Butter, Garlic, and Herbs

When both sides of the chicken are beautifully browned, add the butter, smashed garlic cloves, and sprigs of thyme or rosemary to the pan. As the butter melts, spoon it over the chicken. This quick basting step intensifies the flavors and creates a rich, glossy finish.

Step 5: Roast to Perfection

Transfer the skillet straight into your preheated oven. Roast the chicken for 8 to 12 minutes, or until the internal temperature registers 165°F on a thermometer. This ensures your Pan-Roasted Chicken Breasts Recipe is juicy and safe to eat, but never overcooked.

Step 6: Rest and Finish

Remove the pan from the oven and, if you love a citrusy punch, drizzle lemon juice over the chicken. Let it rest for 5 minutes—this keeps all the delicious juices locked inside, so every slice is perfectly moist when you serve it.

How to Serve Pan-Roasted Chicken Breasts Recipe

Garnishes

The finishing touches make a big impact—sprinkle your Pan-Roasted Chicken Breasts Recipe with a little extra chopped thyme, rosemary, or fresh parsley for a pop of color and freshness. A light grating of lemon zest can also add a burst of aroma and brighten the whole plate.

Side Dishes

This chicken pairs beautifully with just about anything. Roasted or steamed vegetables, buttery mashed potatoes, or a crisp green salad all complement the dish. I also love serving it atop garlicky sautéed spinach or alongside herby couscous for something a little different.

Creative Ways to Present

For an impressive look, slice each chicken breast on a slight diagonal and fan out the slices on the plate. Spoon some pan juices on top, add your garnishes, and tuck a lemon wedge on the side. This makes your Pan-Roasted Chicken Breasts Recipe look like a restaurant masterpiece—even if you whipped it up in under 30 minutes!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the chicken cool to room temperature, then refrigerate it in an airtight container. It will keep beautifully for up to 3 days, and the flavors continue to mingle and deepen overnight.

Freezing

The Pan-Roasted Chicken Breasts Recipe is a fantastic freezer staple! Slice the cooled chicken, pack it tightly in freezer-safe bags or containers, and freeze for up to 2 months. This is such a lifesaver on busy nights when you want a delicious meal in minutes.

Reheating

To keep the chicken juicy, reheat leftovers gently. I prefer covering the slices with foil and warming them in a low oven (about 300°F) until just hot. Microwaving works in a pinch too—just add a splash of chicken broth or water to prevent the meat from drying out.

FAQs

Can I use bone-in chicken breasts for this recipe?

Absolutely! Bone-in chicken breasts work wonderfully in the Pan-Roasted Chicken Breasts Recipe. Just remember they’ll need a longer oven time—usually an extra 10 to 15 minutes—so check the internal temperature before serving.

How do I know when my chicken is cooked all the way through?

The safest and most accurate method is to use an instant-read thermometer. Insert it into the thickest part of the chicken; when it reads 165°F, your Pan-Roasted Chicken Breasts Recipe is ready to come out of the oven and rest.

Can I substitute dried herbs for fresh?

Yes, you can! If you don’t have fresh thyme or rosemary, just use half the amount of dried—dried herbs are more concentrated. Add them along with the other seasonings so they have time to bloom in the pan.

What’s the best way to get a really nice golden crust?

Pat the chicken dry before seasoning, use a hot skillet, and resist flipping too soon. That undisturbed searing creates the gorgeous caramelization every Pan-Roasted Chicken Breasts Recipe deserves.

Can I add other vegetables to the pan?

Definitely! Toss quick-cooking veggies like cherry tomatoes, sliced zucchini, or mushrooms in the pan before the oven step. They’ll soak up the buttery, herby juices and make this dish even more vibrant and substantial.

Final Thoughts

I truly hope you’ll try this Pan-Roasted Chicken Breasts Recipe and make it a shining star in your kitchen, just as I have. There’s something almost magical about a dish that’s both easy to prepare and guaranteed to impress—so grab your skillet, a handful of fresh herbs, and enjoy every bite!

Pan-Roasted Chicken Breasts Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Pan-Roasted Chicken Breasts recipe is a simple and flavorful way to prepare juicy chicken breasts. Searing the chicken on the stovetop and finishing it in the oven ensures a crispy exterior and tender interior, while the addition of garlic, herbs, and butter elevates the dish to a new level of deliciousness.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts

Seasoning:

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Other:

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic (smashed)
2 sprigs fresh thyme or rosemary
1 tablespoon lemon juice (optional)

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Instructions

Preheat the Oven: Preheat your oven to 400°F.
Season the Chicken: Pat the chicken breasts dry and season with salt, pepper, garlic powder, and paprika.
Sear the Chicken: Heat olive oil in a skillet, sear the chicken until golden brown.
Add Flavor: Add butter, garlic, and herbs to the pan, baste the chicken with the melted butter.
Roast: Transfer the skillet to the oven and roast until chicken reaches 165°F.
Rest and Serve: Drizzle with lemon juice, let the chicken rest, then serve.