Pan-Roasted Chicken

By Addie

Bloggers Adam and Joanne Gallagher from Inspired Taste serve up a recipe for restaurant quality chicken, with golden brown & crispy skin. A perfect date night recipe for two!

Ingredients

• 2 boneless skin-on chicken breasts
• 1 teaspoon salt
• 1 tablespoon vegetable or canola oil
• 2-3 tablespoons unsalted butter
• 6 fresh thyme sprigs

Preparation

Step 1

Heat oven to 400°F. Heat large heavy-bottomed ovenproof skillet (such as cast iron) over medium heat 2 minutes. Meanwhile, season both sides of the chicken with salt.

Add oil to heated skillet. Add chicken, skin-side-down; cook 6 to 8 minutes or until skin is golden brown. Turn chicken; add butter and thyme. When butter is melted, spoon over chicken.

Place skillet in oven; bake 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).

Spoon butter over chicken. Remove from skillet to serving platter. Cover chicken with foil; let stand 5 minutes before serving.

Expert Tips:

Replace fresh thyme with fresh rosemary or sage.

When serving, cut chicken on the diagonal into 1/2-inch slices and drizzle a spoonful of butter from the skillet over the top.

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REVIEWS:

This was very juicy and good. It took longer than 8 minutes for teh skin to brown, but was easy!

The first time I made the recipe as shown. The 2nd time, I used garlic-flavored olive oil and no butter. I didn't bake the chicken. I just browned it and then lowered the heat, added 1/3 cup chicken broth and simmered it for 15-20 minutes. We like it better cooked the 2nd way.