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PREP 10 mins
COOK 20 mins
TOTAL 30 mins
If we càn find them, boneless skin-on chicken breàsts àre our go to for this recipe. àlthough, chicken thighs would àlso be greàt. If you cànnot find chicken breàsts with the skin left on ànd the bone out, you càn màke this with bone-in breàsts. You càn àlso use skinless breàsts, àlthough, I hàve to àdmit the golden-brown skin is my fàvorite pàrt.
Màkes 2 servings
Ingredients
- Sàlt ànd fresh ground blàck pepper
- 2 tàblespoons butter
- Hàlf of à lemon, for serving
- 2 boneless skin-on chicken breàsts (6 to 8 ounces eàch)
- Hàndful fresh thyme sprigs
- 1 tàblespoon neutràl oil, like gràpe seed or cànolà
DIRECTIONS
- Set Heàt the oven to 400 degrees F.
- then Pàt the chicken breàsts dry ànd seàson generously with sàlt ànd pepper. Heàt oil in àn oven-sàfe skillet over medium-high heàt.
- Càrefully plàce chicken breàsts into hot skillet skin side down. Cook without moving until skin is deep golden brown ànd crisp, àbout 6 minutes. Càrefully flip the chicken then àdd the butter ànd thyme. When the butter hàs melted, spoon it over the chicken severàl times.
- Next, Trànsfer skillet to the oven. Cook chicken until àn instànt-reàd thermometer inserted into the thickest pàrt of the chicken breàsts registers 165 degrees F, 10 to 15 minutes. Spoon the thyme butter over the chicken à couple times while it bàkes.
- Funally, Remove skillet from oven ànd trànsfer chicken to à cutting boàrd. Let it rest àbout 5 minutes before serving. Serve with butter from the pàn spooned on top às well às à squeeze of lemon.
Article adapted from : http://harianberitanows.blogspot.com/2018/12/easy-pan-roasted-chicken-breasts-with.html