Pan Roasted Chicken Recipe with Thyme

Chicken with crispy golden brown skin can only be described as heavenly. It’s easy, too – really, it is. We have been waiting to share this one with you, since we started talking to Nina at Nina Cross Design about a shiny new homepage. We needed to give her a few of our photos in order to really understand how the new site would look. This was one of the photos we sent. So, all the site previews that went back and forth between Nina and us had this recipe on it. We just couldn’t hit publish until the new design was up. Fortunately, it’s here. Nina did an amazing job, didn’t she!? I think we literally watched our homepage for 30 minutes with popcorn last night.

How to make Pan Roasted Chicken

Here’s what you need: Boneless chicken breasts WITH skin, olive oil, salt, butter and fresh thyme or other hearty herb. Rosemary or sage would be lovely!

Turn the oven on, we will want it nice and hot in a minute. Then, generously season each side of the chicken with salt.

Find yourself a heavy-bottomed skillet (a cast iron pan works like a charm). Heat the pan over medium-high heat for a minute or two. Add the oil then place each chicken breast skin-side down in the pan. Now, wait. Don’t touch the chicken, move it — don’t even speak to it. The skin needs time, time to become golden brown and crispy. Don’t touch, move or talk to the chicken for about 6 minutes. Then, give it a nudge, if it moves freely, you can flip. See how beautiful the skin becomes? I could kiss it!

Now, add the butter and fresh thyme.

Once the butter melts, spoon the butter over the chicken a few times. Oh, baby!

Now, place the pan with chicken into the hot oven and cook until the middle of the chicken reaches 165 degrees F. Take it out of the oven, transfer to a plate and allow to rest for a few minutes. I know this is the hard part, but resting the chicken means all the juices inside will evenly distribute throughout the chicken, giving you a moist chicken breast.

That’s it. Easy, right?

Recipe and photos developed for Pillsbury

A few more ideas from around the web:

Bo Ne Vietnamese Steak and Eggs from the Ravenous Couple
Garlic Lemon Chicken Breasts from Somthin’ Yummy
Chicken Diablo from Bev Cooks

5.0 from 5 reviews
Pan Roasted Chicken Recipe with Thyme
An easy chicken recipe perfect for any weeknight. This pan roasted chicken with thyme has crispy golden brown skin that can only be described as heavenly.
Created By:
You Will Need
  • 2 boneless skin-on chicken breasts
  • 1 teaspoon salt
  • 1 tablespoon vegetable or canola oil
  • 2 to 3 tablespoons unsalted butter
  • 6 fresh thyme sprigs
  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.
  2. 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.
  3. 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).
  4. Spoon butter over chicken. Remove from skillet to serving platter. Cover chicken with foil; let stand 5 minutes before serving.

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20 comments… Leave a Comment
  • Maret January 11, 2017, 11:05 am

    Easy, quick, & delicious…who could ask for anything more?! I did use skinless, boneless breasts, so the outside was a tad dry, but dipping it into the butter/thyme sauce more than made up for it.

  • Nitia June 6, 2015, 9:18 pm

    We used chicken thighs bone – in with skin and it was great. Thank!

  • Maryam Nayibova September 27, 2014, 1:42 pm

    This looks absolutely delicious! I have been looking for new chicken recipes and will definitely be trying this one!

  • Jo February 3, 2014, 2:24 am

    Can I use another skillet besides a cast iron?

    • Joanne February 4, 2014, 11:04 am

      Yep — anything that can go into the oven will work fine. (If you don’t have another oven-safe pan, you can transfer the chicken to a baking sheet instead).

  • Makenzie December 31, 2013, 4:11 pm

    I have made this recipe several times and like it most with rosemary instead of thyme. I’ve tried to find boneless skin-on chicken every time and have been unsuccessful. Any suggestions on where to find it?

    • Joanne January 7, 2014, 11:32 am

      We’ve found it at Trader Joes and Whole Foods. You could also try buying bone-in and removing the breast from the bone.

    • Kara Libby January 2, 2017, 4:21 pm

      I just go to the butcher at my local grocery store and have them remove the bones. They do it. Easier for me! LOL!

  • Jude August 15, 2013, 7:19 am

    Hi! can i leave the oven part out? will the results be the same? xD

    • Joanne August 15, 2013, 10:27 am

      We really like to brown the chicken then slide into the oven to finish cooking. The chicken stays nice and moist this way. You could skip the oven if you want, just make sure the chicken is cooked all the way through.

  • Ana February 21, 2013, 9:51 pm

    This is a very delicious recipe. I have made this nearly every time I have had chicken for dinner ever since I discovered it a couple months ago. I have never made it with chicken breasts that have the skin still on even though that seems to be the focal point, but they still get plenty nice and crispy and delicious. I just can’t justify making skin=on chicken when the skin offers absolutely no nutrition, only taste and extra calories. But that is just personal preference. Excellent recipe all the same! Thank you!

  • Felicia Jackson December 16, 2012, 10:10 pm

    This chicken looks delicious. I want to try it, but I want to know what potato recipe was used in the picture. They look great.

  • Lisa October 3, 2012, 9:31 am

    Thought I should leave some love. I came across this recipe several months back and it’s now a favorite of ours. I’ve made it probably a dozen times over the last six months! I usually can’t find the boneless breasts with skin, so mine normally have bones. But it’s amazing – and not a big deal at all! Thanks so much for the awesome recipe!
    I always use a blend of fresh herbs – thyme, rosemary and sage (since it was suggested above).

  • AnnaZed February 29, 2012, 4:16 am

    The hard thing is buying breasts that aren’t bone-in with the skin still on. I can’t find them.

    • Adam February 29, 2012, 12:37 pm

      We will sometimes buy bone-in and carefully remove the breast from the bone.

      • AnnaZed February 29, 2012, 1:13 pm

        Hi Adam! Thanks for answering me.

        I was thinking the same thing. I have a nice boning knife. I can do that! I always use kosher chicken, not for religious reasons but because it tastes so very much better. Something they feed the birds, or something.

  • Bev Weidner December 7, 2011, 11:22 am

    Thanks for the linkage!

    And this chicken needs to be traveling down my throat right now.

  • Wendi @ Bon Appetit Hon December 7, 2011, 9:29 am

    Crispy chicken skin is heavenly.


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