Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe
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Prep Time
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Cook Time
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Total Time
30m
This easy pan-roasted chicken breast recipe features a lemon and rosemary pan sauce that adds a burst of fresh flavor to the dish. With just a handful of ingredients, this recipe is simple to prepare yet delivers a delicious, restaurant-quality meal that the whole family will love.
Recipe Options
Ingredients
Servings:
3
Scale:
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Steps
1
Adjust oven rack to center position and preheat oven to 450°F (230°C). Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
2
While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
3
Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F (66°C), about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
4
Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
5
Slice chicken breasts into 3 pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories662kcal
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Fat38g
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Saturated Fat10g
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Carbohydrates3g
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Fiber0g
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Sugar0g
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Protein70g
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Cholesterol229mg
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Sodium647mg
Percent Daily Values are based on a 2,000 calorie diet.