Pan-Roasted Chicken Breast

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!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 601 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon fresh rosemary
• 4 potatoes, peeled and cut into 1-inch cubes
• 2 bone-in skin-on chicken breasts
• 4 carrots, peeled and cut into 1/2-inch rounds
• 3 stalks celery, cut into 1/2-inch slices
• 1 teaspoon fresh lemon thyme leaves
• 0.25 teaspoon ground white pepper
• 0.5 teaspoon garlic powder
• 0.25 cup unsalted butter
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon seasoned salt (such as LAWRY'S®)

Recipe Instructions

Step 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.

Step 2

Meanwhile, chop rosemary and lemon thyme together.

Step 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.

Step 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).