Pan-Roasted Chicken Breast
Description
Juicy pan-roasted chicken breasts are cooked in a skillet with savory vegetables seasoned with fresh rosemary and thyme. It's an easy one-skillet meal!
Ingredients
•
1/4 cup unsalted butter
•
2 bone-in skin-on chicken breasts
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4 potatoes, peeled and cut into 1-inch cubes
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4 carrots, peeled and cut into 1/2-inch rounds
•
3 stalks celery, cut into 1/2-inch slices
•
1 tablespoon fresh rosemary
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1 teaspoon fresh lemon thyme leaves
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1/2 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon seasoned salt (such as LAWRY'S®)
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1/4 teaspoon ground white pepper
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salt and ground black pepper to taste
Directions
1
Melt butter in a 12-inch cast iron or regular skillet over medium heat. Add chicken, skin-side down, and cook until beginning to brown and crisp, about 5 minutes.
2
Meanwhile, chop rosemary and lemon thyme together.
3
Flip chicken; arrange potatoes, carrots, and celery around the edges of the skillet. Sprinkle herbs over top, then season with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.
4
Cover and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).