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–+ servings

Pan-Roasted Chicken Breasts

This chicken breast skillet recipe is Chef John's version of pan-roasted chicken breasts that cook fast and stay juicy for an easy weeknight meal.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 462
Ingredients Method Nutrition

Ingredients
  

  • 4 boneless chicken breast halves with skin
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme or rosemary optional
  • 2 cloves garlic smashed (optional)

Method
 

  1. Pat the chicken breasts dry with paper towels to remove moisture for a crisp skin.
  2. Season both sides of the chicken generously with salt, pepper, and dried herbs if using.
  3. Heat a heavy skillet over medium-high heat. Add olive oil and garlic cloves.
  4. Place the chicken skin-side down. Cook for 7-8 minutes until the skin is golden brown and releases easily.
  5. Flip the breasts, reduce heat to medium, and continue cooking for 6-7 minutes until the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a plate and rest for 5 minutes before slicing and serving.

Nutrition

Calories: 462kcalProtein: 45gFat: 30gSaturated Fat: 12gCholesterol: 157mgSodium: 244mg
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