Pan-Roasted Chicken: Crispy, Tender, Delicious

Pan-roasted chicken is a delicious and easy way to cook chicken. It involves searing the chicken in a hot pan on the stove before finishing it in the oven. This two-step process ensures the chicken is golden brown on the outside and juicy in the middle. The oven temperature and cooking time will depend on the type of chicken and your preferred level of doneness, but typically, you would cook boneless chicken breasts in a pan for around 8 minutes per side over medium-low heat.

You can use a variety of seasonings and aromatics to add flavour to your pan-roasted chicken, such as salt, pepper, paprika, rosemary, lemon, and garlic. Leaving the skin on during cooking can also add flavour and moisture to the meat.

Pan-roasted chicken breasts: a two-part process

Pan-roasting chicken breasts is a simple and effective way to cook juicy, flavourful chicken with a golden-brown exterior. The two-part process involves searing the chicken in an oven-safe pan on a stovetop, and then finishing it in the oven.

Part 1: Searing the chicken

First, pat dry 2 boneless skin-on chicken breasts and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat, and then carefully place the chicken skin side down into the hot skillet. Cook without moving until the skin is deep golden brown and crisp, which should take around 6 minutes.

Part 2: Finishing in the oven

Now, carefully flip the chicken and add butter and thyme. When the butter has melted, spoon it over the chicken several times. Transfer the skillet to an oven preheated to 400°F (204°C). Cook the chicken until an instant-read thermometer inserted into the thickest part of the breasts registers 165°F (74°C), which should take 10 to 15 minutes. To keep the chicken moist, spoon the thyme butter over it several times while it bakes.

Finally, remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest for about 5 minutes before serving. For an extra touch of flavour, serve with butter from the pan spooned on top and a squeeze of lemon.

How to season chicken breasts

Pan-roasting chicken is a fast, easy, and delicious way to cook chicken breasts. Here is a detailed guide on how to season chicken breasts for a perfect pan-roasted meal:

Choosing the Right Chicken Breasts:

Start by selecting the right type of chicken breasts for pan-roasting. You can choose between boneless and bone-in chicken breasts. Boneless chicken breasts cook faster, while bone-in breasts result in juicier and more tender meat. If you're short on time, go for boneless; if you want maximum juiciness, opt for bone-in.

Preparing the Chicken Breasts:

Before seasoning, it's essential to pat the chicken breasts dry with a paper towel. Remove any excess moisture, as this will help ensure a better sear and more even cooking. You can also use a mallet to pound the chicken breasts to an even thickness, which will promote even cooking and reduce the chances of overcooking thicker parts.

Seasoning the Chicken Breasts:

Now, it's time to season! You can use a variety of seasonings to add flavour to your chicken breasts. Here are some options:

• Classic Smoky Seasoning: Combine steak seasoning, smoked paprika, and sweet paprika. This gives a nice, smoky flavour to the chicken.
• Lemon Pepper Seasoning: A simple yet refreshing option, perfect for a summer dish.
• Montreal Steak Seasoning: This store-bought blend adds a savoury and spicy kick to your chicken.
• Garlic Herb Seasoning: A classic combination of garlic powder, dried herbs like rosemary or thyme, salt, and pepper.
• Custom Blend: Create your own blend by mixing coarse kosher sea salt, freshly ground black pepper, garlic powder, paprika, cayenne pepper, and your choice of herbs like Herbes de Provence or Italian seasoning.

Coat the chicken breasts liberally with your chosen seasoning on all sides. Make sure to get an even distribution of spices for maximum flavour.

Cooking the Chicken Breasts:

After seasoning, it's time to cook! Here's a simple step-by-step guide:

• Heat a large skillet: Use a large, heavy skillet and heat it over medium to medium-high heat. You can use a non-stick or cast-iron skillet.
• Add oil: Choose an oil with a high smoke point, such as avocado oil, grapeseed oil, or canola oil. Add a tablespoon or so of oil to the skillet.
• Sear the chicken: Place the seasoned chicken breasts in the hot skillet. For boneless chicken, cook for about 8 minutes on the first side without flipping (5 minutes for thin-cut breasts). For bone-in chicken, start with the skin side down and cook for 5 to 6 minutes until golden brown.
• Flip and cook the other side: After the first side is nicely seared, flip the chicken breasts and cook the second side. For boneless chicken, cook until well browned and cooked through (internal temperature of 165ºF). For bone-in chicken, continue cooking until an instant-read thermometer reads 150°F, then add vinegar and butter (optional) to the pan.
• Rest the chicken: Transfer the cooked chicken to a clean cutting board and let it rest for about 5 minutes. This allows the juices to redistribute and ensures a juicy, tender final product.

And there you have it! Perfectly seasoned and cooked chicken breasts, ready to be enjoyed as-is or sliced and added to salads, sandwiches, pasta, or any other dish you desire.

Pan-roasted chicken with vegetables

Ingredients

• 4 boneless chicken breast halves with skin (or bone-in chicken thighs)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
• ¼ cup apple cider vinegar (or any vinegar of your choice)
• 4 tablespoons cold butter, cut into small pieces
• 1 tablespoon chicken broth (or water), if needed to thin sauce
• Vegetables of your choice (e.g. potatoes, onion, garlic, carrots, green beans, baby spinach, etc.)

Instructions

• Preheat your oven to 425°F.
• Season the chicken breasts on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer.
• Place the chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs, if using.
• Cook until the bottoms are well seared and golden brown, about 5 to 8 minutes.
• Flip the chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150°F, about 5 minutes.
• Add the vinegar and cold butter to the pan with the chicken. Shake the pan gently until the butter melts and the internal temperature of the chicken reaches at least 165°F, about 2 to 3 minutes more.
• Stir in chicken broth to thin the sauce, if desired.
• While the chicken is cooking, prepare your choice of vegetables. You can par-cook root vegetables or cut tender green vegetables into bite-size pieces.
• Once the chicken is done, remove it from the skillet and keep it warm.
• Add the prepared vegetables to the skillet and roast until they are tender. You can also add the chicken on top of the vegetables and roast them together.
• Serve the chicken with the roasted vegetables and sauce.

Tips:

• Leaving the skin on the chicken adds flavor and moisture to the dish.
• You can use any type of vinegar you like, such as apple cider, sherry, balsamic, rice, or champagne vinegar.
• This recipe is very customizable and you can easily change the seasonings and vegetables to suit your taste.
• If you are using bone-in chicken, it will take longer to cook through, so adjust the cooking time accordingly.

Tips for storing leftover pan-roasted chicken

Pan-roasted chicken is a fast, easy, and delicious way to cook chicken. It involves searing the chicken in a hot pan to create a delicious browning on the outside of the meat, before finishing it in the oven.

Storing Methods

• Strip the carcass of all the meat and place it on a wide, flat dish covered in plastic wrap. This allows the meat to cool faster and prevents it from drying out.
• Vacuum seal the meat in bite-sized portions and freeze it. This helps to preserve the chicken and makes it easy to grab a portion when needed.
• Store the chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freeze the chicken in an airtight container for up to 3-4 months.

Reheating Tips

• Reheat the chicken in a skillet with a little butter and water to keep it moist.
• Use the chicken in cold dishes such as chicken salad or sandwiches.
• Add the chicken to soups or other wet dishes to help prevent it from drying out.
• Use strong-flavoured sauces when reheating to mask any off-flavours that may develop.

Leftover Ideas

• Chicken sandwiches
• Chicken soup
• Chicken pot pie
• Chicken curry
• Chicken pasta
• Chicken pizza
• Chicken tacos
• Chicken quesadillas
• Chicken burritos
• Chicken Alfredo
• Chicken fried rice

Pan-roasted chicken with a lemon and rosemary sauce

Pan-roasting is a great way to cook chicken, especially if you want to achieve a juicy, tender, and flavourful result. This method is perfect for a quick and easy weeknight dinner, and you can use boneless or bone-in chicken breasts.

Ingredients:

• 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1 cup homemade or store-bought low-sodium chicken stock
• 1 1/2 teaspoons powdered gelatin
• 1 small shallot, minced (about 1 tablespoon)
• 1 tablespoon minced fresh rosemary leaves
• 1 (1 1/2-inch) piece of peeled lemon zest plus 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 teaspoons soy sauce

Method:

Firstly, preheat your oven to 450°F (230°C) and adjust the rack to the centre position. Pat the chicken breasts dry and season generously with salt and pepper. Heat the oil in an oven-safe medium stainless steel skillet over high heat until it just starts to smoke. Place the chicken breasts carefully into the hot skillet, skin-side down, and cook without moving until the skin is deep golden brown and very crisp (about 6 minutes). Flip the chicken breasts and transfer the skillet to the oven.

While the chicken is roasting, add the stock to a liquid measuring cup and sprinkle the gelatin over the top. Set aside.

Cook the chicken until an instant-read thermometer inserted into the thickest part of the breast registers 150°F (66°C)—this should take about 7 to 12 minutes. Remove the skillet from the oven and transfer the chicken to a cutting board to rest while you make the sauce.

Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add the shallots and rosemary and cook, stirring, until softened and fragrant (about 30 seconds). Add the stock/gelatin mixture and lemon zest, cooking and scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until the sauce is reduced by about two-thirds (5 to 8 minutes). Stir in the butter, soy sauce, and lemon juice, and cook at a hard boil until emulsified (about 30 seconds). Remove from the heat and set aside.

Slice the chicken breasts into 3 pieces on a sharp bias and transfer to individual serving plates. Taste the sauce and season with salt and pepper, then spoon over the chicken and serve immediately.

Tips:

• If you don't have an oven-safe skillet, you can transfer the chicken to an oven-proof dish after searing.
• You can also use boneless, skinless chicken thighs or chicken tenders—just remember that the cooking time may vary, so adjust accordingly.
• For a simple side dish, try roasted vegetables such as potatoes, onions, and garlic, tossed in olive oil, salt, pepper, and rosemary, and roasted at 425°F until tender.
• To add extra flavour to your chicken, try marinating it in a mixture of olive oil, lemon juice, garlic, rosemary, salt, and pepper before cooking.

Frequently asked questions