Pan-Roasted Chicken Breast

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

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

Ingredients

• ¼ cup unsalted butter
• ½ teaspoon garlic powder
• salt and ground black pepper to taste
• ¼ teaspoon ground white pepper
• ½ teaspoon smoked paprika
• 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
• ½ teaspoon seasoned salt (such as LAWRY'S®)

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes.

Step 2

Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken.

Step 3

Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper.

Step 4

Place a lid on the skillet 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).