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Pan Roasted Chicken Breasts

Roasted chicken is a simple staple in the kitchen.  You can pair so many different flavors with it to change it up each time.  Evan really enjoys this recipe and loves to dip his chicken in honey for some extra added flavor.

For this recipe, I use fresh herbs, but if you have the dried variety (these are pretty common in a cook’s pantry), they will suffice.  You can increase the amount of chicken breasts to as many you need.  Just make sure to increase your herbs as well.  You can also use a meat mallet to thin out your chicken breasts if you prefer.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    4 Boneless Chicken Breast
    •    3 tbsp Extra Virgin Olive Oil
    •    1 tsp Salt
    •    1 tsp Fresh Ground Black Pepper
    •    2 tsp Fresh Thyme
    •    2 tsp Fresh Oregano
    •    2 tsp Fresh Rosemary


  1. Sprinkle the Salt, Pepper and herbs all over both sides of the chicken breast.
  2. Drizzle 1 Tablespoon of Olive Oil all over the Chicken Breasts.
  3. Add 2 Tablespoons of Olive Oil to an oven-proof skillet and put on the stove top on medium high heat.
  4. Sear one side of the chicken breast to a nice golden brown.
  5. Flip the chicken breasts over and put the skillet into the preheated oven for 10 minutes.
  6. Remove the skillet from the oven and let rest for 5 minutes before serving.

TIP: Scoop up those juices from the pan and put over your chicken on your plate!! They are super flavorful!

NOTES: Before seasoning, set the chicken breasts out for thirty minutes, and pat dry with paper towels. This is included in the "prep-time" you see for the recipe.

This great family recipe is thanks to Yummly at


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