If there’s a simple weeknight dish that manages to impress every time, it’s this Pan-Roasted Chicken Breasts Recipe. Crispy golden skin, juicy meat within, and a buttery herb sauce make it a true crowd-pleaser, whether you’re cooking for yourself or for guests. It’s a meal that feels a little fancy without being fussy, and the best part? It goes from stovetop to oven all in one pan. Quick, flavorful, and supremely satisfying — this is a classic you’ll want to make again and again.

Pan-Roasted Chicken Breasts Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses just a handful of simple ingredients, each one playing an important role in building flavor, moisture, and that irresistible crispy finish. Let’s see how each element comes together for the perfect Pan-Roasted Chicken Breasts Recipe.

Chicken breasts (2 boneless, skin-on): Go for skin-on if you can! The skin crisps up beautifully, sealing in all the juices for extra succulence.
Olive oil (1 tablespoon): For an even sear and lovely golden color—plus it helps prevent the chicken from sticking.
Butter (1 tablespoon): Adds richness and helps baste the chicken while roasting, infusing every bite with flavor.
Salt (1 teaspoon): Essential for seasoning and enhancing all the other flavors in the dish.
Black pepper (1/2 teaspoon): A little bit of heat and bold aroma ties everything together.
Garlic powder (1/2 teaspoon): Brings a warm, savory layer to the rub for that extra depth of flavor.
Paprika (1/2 teaspoon): Lends a subtle warmth and a beautiful rosy color to the chicken skin.
Fresh rosemary or thyme (1 tablespoon, chopped): These herbs add a pop of fragrance that makes the whole kitchen smell amazing.
Garlic cloves (2, crushed): Roasting these in the pan infuses the butter and oil with an extra garlicky punch.
Chicken broth or white wine (1/4 cup, optional): Used for deglazing the pan into a simple sauce—this little step makes dinner feel restaurant-worthy.

How to Make Pan-Roasted Chicken Breasts Recipe

Step 1: Prep and Season the Chicken

Start by preheating your oven to 400°F (205°C), setting the stage for that irresistibly tender and juicy finish. Pat your chicken breasts dry with paper towels—this is the secret to a crispier skin. Generously season both sides with salt, black pepper, garlic powder, and paprika. Don’t be shy: give each piece a lovely rub so every bite is flavorful.

Step 2: Sear for Golden Crispy Skin

Heat the olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering hot. Place your seasoned chicken breasts in the pan, skin-side down. You should hear an immediate sizzle—music to any cook’s ears! Sear for 4 to 5 minutes without moving the chicken. When the skin is deep golden brown and crispy, it’s time to flip.

Step 3: Add Butter, Garlic, and Herbs

After flipping the chicken, nestle in the butter, crushed garlic cloves, and your fresh chopped herbs around the chicken. As the butter melts, spoon it over the chicken a few times. This is where the Pan-Roasted Chicken Breasts Recipe gets its restaurant-level flavor: that simple butter-herb baste soaks into the meat and keeps it unbelievably moist.

Step 4: Finish Roasting in the Oven

Carefully transfer the whole skillet to your preheated oven. Roast for 12 to 15 minutes—just until the internal temperature hits 165°F (74°C). Oven-roasting ensures even cooking and locks in all those juices. Once done, transfer the chicken to a plate and let it rest for 5 minutes. This short rest allows the juices to redistribute, guaranteeing melt-in-your-mouth results.

Step 5: Optional—Make a Pan Sauce

While your chicken is resting, put the hot skillet back on the stovetop. Splash in the chicken broth or white wine and use a wooden spoon to scrape up the delicious browned bits from the bottom of the pan. Simmer for a minute or two, letting the flavors blend. Drizzle this quick, flavor-packed sauce right over your chicken before serving.

How to Serve Pan-Roasted Chicken Breasts Recipe

Garnishes

A sprinkle of fresh herbs like parsley, rosemary, or thyme is always a winning touch. Thinly sliced green onions or lemon zest add brightness and make the plate pop with color. If you made the pan sauce, pour it over the chicken and finish with a fresh grind of black pepper for a restaurant-style flourish.

Side Dishes

This Pan-Roasted Chicken Breasts Recipe is delightfully versatile. Serve alongside fluffy mashed potatoes, roasted seasonal vegetables, or even a fresh green salad for a lighter meal. For something truly comforting, spoon the pan sauce over buttery rice or creamy polenta to catch every last savory drop.

Creative Ways to Present

Slice the chicken breasts on a sharp diagonal and fan out the pieces on a beautiful platter—perfect for family meals or dinner guests. Or, top each chicken breast with a slice of lemon and a sprig of fresh herbs for an elegant touch. For weeknight meal-prep, slice and tuck into grain bowls, wraps, or even next-day sandwiches. This Pan-Roasted Chicken Breasts Recipe is just as gorgeous presented casually as it is dressed up.

Make Ahead and Storage

Storing Leftovers

Allow the chicken to cool to room temperature, then transfer to an airtight container. Refrigerate promptly; it will keep fresh and flavorful for up to 3 days. The flavors deepen overnight, making leftovers a quick and delicious option for lunch or dinner.

Freezing

Yes, you can freeze leftovers from the Pan-Roasted Chicken Breasts Recipe! Wrap each breast tightly or store in freezer-safe bags or containers. For best quality, enjoy within 3 months. To avoid dryness, it’s helpful to freeze with some of the sauce or pan juices.

Reheating

For best results, reheat gently in a covered skillet over low-medium heat, adding a splash of broth or water to keep things moist. You can also microwave on 50 percent power in short intervals, but be careful not to overcook. Always reheat just until warmed through to preserve that juicy texture.

FAQs

How do I know when the chicken is fully cooked?

The safest way is to use an instant-read thermometer—when the thickest part of the breast reaches 165°F, you’re good to go. The juices should also run clear, not pink.

Can I use boneless, skinless breasts for this Pan-Roasted Chicken Breasts Recipe?

You can absolutely use boneless, skinless breasts, but you’ll lose some of that crispy texture. To keep the meat juicy, decrease roasting time slightly and be careful not to overcook.

What’s the best way to get a crispy skin?

Patting the chicken very dry before seasoning and giving it undisturbed time to sear skin-down in a hot skillet are essential steps. Don’t crowd the pan, and use a high heat oil like olive oil to help achieve that golden, crackly finish.

Can I make the Pan-Roasted Chicken Breasts Recipe with bone-in chicken?

Definitely! Bone-in breasts will need a bit more oven time, so just check for doneness with a thermometer. The bone adds extra flavor and helps the chicken stay moist, too.

What can I do with leftover pan sauce?

Leftover sauce is liquid gold! Drizzle it over vegetables, rice, or use it as a flavorful addition to soups and stews. It even makes a wonderful salad dressing base when whisked with a splash of vinegar.

Final Thoughts

If you’re craving an easy, rewarding meal that’s equally suited to busy weeknights and special occasions, trust me: you’ll love this Pan-Roasted Chicken Breasts Recipe. It’s quick to make, never fails to excite, and always leaves you wanting just one more bite. Gather your ingredients and treat yourself to the kind of dinner you’ll be proud to put on the table!

Pan-Roasted Chicken Breasts Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Pan-Roasted Chicken Breasts recipe yields tender, juicy chicken with crispy skin, infused with aromatic herbs and a hint of garlic. A simple yet elegant dish perfect for a flavorful weeknight dinner.

Ingredients

Scale

Chicken:

2 boneless, skin-on chicken breasts

Seasoning:

1 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon fresh rosemary or thyme, chopped
2 cloves garlic, crushed
1/4 cup chicken broth or white wine (optional, for deglazing)

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Instructions

Preheat and Season: Preheat oven to 400°F. Pat chicken dry, season with salt, pepper, garlic powder, and paprika.
Sear Chicken: Heat olive oil in skillet, sear chicken skin-side down until golden.
Roast: Add butter, garlic, herbs; roast in oven until cooked through.
Rest and Serve: Rest chicken, deglaze pan for sauce, and serve with pan sauce.