Easy Pan Roasted Chicken Breasts with Thyme

How to perfectly pan roast chicken breasts with butter and thyme. Jump to the Easy Pan Roasted Chicken Breasts with Thyme Recipe or read on to see our tips for making it.

Easy Pan Roasted Chicken Breasts with Thyme Recipe

Homemade Mashed Potatoes RecipeYOU MAY ALSO LIKE: This is our favorite homemade mashed potatoes recipe (skin-on or peeled). Learn which potatoes to use and how to cook them so that they are creamy and delicious. Jump to the Homemade Mashed Potatoes Recipe.

How to Pan Roast Chicken Breasts

Pan roasting is one of our favorite ways to cook chicken. We use the same method for cooking these lemon chicken thighs. It’s basically a two-part process. Sear the chicken in an oven-safe pan on top of the stove then slide it into the oven to finish cooking.

How to Pan Roast Chicken Breasts with Butter and Thyme

If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.

For this recipe, we cook the chicken in butter and add lots of fresh thyme — other herbs like rosemary or sage are also excellent. After generously seasoning the breasts, place them skin-side down into the hot pan.

Spoon the thyme butter over the chicken

When it’s golden brown, flip, add butter and thyme. Then spoon the melted thyme butter on top. Slide the pan into the oven so the chicken can finish cooking. While it roasts, open the oven door a couple times and spoon the butter on top of the chicken to keep it moist.

Butterflied Roasted Chicken RecipeYOU MAY ALSO LIKE: Quick and easy rosemary roasted butterflied chicken recipe with roasted root vegetables and a roasted lemon vinaigrette. Jump to the Butterflied Chicken Recipe.

Let the chicken rest

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Pan Roasted Chicken Breasts with Thyme

  • PREP
  • COOK
  • TOTAL

If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.

Makes 2 servings

You Will Need

2 boneless skin-on chicken breasts (6 to 8 ounces each)

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

Directions

    Heat the oven to 400 degrees F.

    Pat the chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat.

    Carefully place chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. Carefully flip the chicken then add the butter and thyme. When the butter has melted, spoon it over the chicken several times.

    Transfer skillet to the oven. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees F, 10 to 15 minutes. Spoon the thyme butter over the chicken a couple times while it bakes.

    Remove skillet from oven and transfer chicken to a cutting board. Let it rest about 5 minutes before serving. Serve with butter from the pan spooned on top as well as a squeeze of lemon.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 397 / Protein 43 g / Carbohydrate 0 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 24 g / Saturated Fat 8 g / Cholesterol 137 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

22 comments… Leave a Comment
  • Barb July 22, 2017, 4:30 pm

    Excellent!

    Reply
  • JT July 17, 2017, 7:18 pm

    Wonderful! It was easy to make and tasted like it took more work and time. I thought the lemon was a nice touch.
    We had roasted red potatoes with it and even though those were seasoned, my son thought to spoon some of the butter sauce over the potatoes. So good! I actually used a brush to baste the chicken with the butter during the baking process.Thank you for sharing this…it is a keeper!

    Reply
  • Kara June 21, 2017, 6:04 pm

    Love this recipe! Use it all the time! I switch it up between thyme and sage and I use unsalted butter. Yum! The skin adds a nice flavor, not sure why anyone would eat a meal that removes the flavor, but, OK. I don’t eat the skin, it’s a part of the presentation for me and adds to the flavor of the meat. Butcher removes the bones for me. AWESOME!

    Reply
  • 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.

    Reply
  • Nitia June 6, 2015, 9:18 pm

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

    Reply

Leave a Comment or Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: