Pan roasting is one of our favorite ways to cook chicken. We use the same method for cooking these lemon chicken thighs and when making our popular recipe for pork chops. First, we sear our chicken in an oven-safe pan on top of the stove, and then finish it in the oven until cooked through. We also use a similar process when making our skillet chicken breasts, but instead of letting the chicken finish in the oven, we cover them with a lid and keep them on the stove.
How to Make Pan Roasted Chicken
If we can find them, boneless skin-on chicken breasts are our go-to for this recipe. If you can’t find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts or skin-on chicken thighs. You can also use skinless breasts, although I have to admit that golden-brown skin is my favorite part. I cook the chicken in butter for this chicken recipe and add lots of fresh thyme. You’ll start by generously seasoning the chicken with salt. Then, place it skin-side down into a hot pan. When the chicken is golden brown, flip it and add butter and fresh thyme. Now, here’s the good part! When the butter has melted, spoon it all over the chicken, and then slide the pan into the oven so the chicken can finish cooking. While the chicken finishes cooking in the oven, open the oven door a couple of times and spoon more butter over the chicken to keep it moist.
What to Serve with Pan Roasted Chicken
I love serving these juicy chicken breasts over mashed potatoes and make sure to spoon some of the pan juices over the top (it’s so good). Mashed sweet potatoes or lower carb mashed cauliflower are also wonderful with this chicken recipe. You can add a side of veggies, too. You’ll be finishing the chicken in a 400°F oven, which is the same temperature I use when roasting carrots and in this garlic roasted asparagus. Salt and fresh ground black pepper 1 tablespoon neutral oil, like grape seed or canola 2 tablespoons butter Handful fresh thyme sprigs Half of a lemon, for serving 2Pat the chicken breasts dry and season generously with salt and pepper. 3Heat oil in an oven-safe skillet over medium-high heat, and then carefully place chicken skin side down into the hot skillet. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. 4Carefully flip the chicken, and then add the butter and thyme. When the butter has melted, spoon it over the chicken several times. 5Transfer the skillet to the oven. Cook chicken until an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, 10 to 15 minutes. Spoon the thyme butter over the chicken several times while it bakes. If you are cooking bone-in chicken breasts, expect they will take a bit longer; I’d expect somewhere between 25 and 35 minutes. 6Remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest for about 5 minutes before serving. Serve with butter from the pan spooned on top and a squeeze of lemon.
