Pan-Roasted Chicken Breast
Ingredients
- ¼ cup unsalted butter
- 2 bone-in, skin-on chicken breasts
- 4 potatoes, peeled and cut into 1-inch cubes
- 4 carrots, peeled and cut into 1/2-inch rounds
- 3 stalks celery, cut into 1/2-inch slices
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh lemon thyme leaves
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt (such as LAWRY'S)
- ¼ teaspoon ground white pepper
- salt and ground black pepper to taste
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Instructions
- 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.
- Meanwhile, chop rosemary and lemon thyme together.
- 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.
- 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).
Source
Original recipe: View Original