– Adam and JoanneĢPat the chicken breasts dry and season generously with salt and pepper. Since posting this in 2011, we have tweaked the recipe to be more clear. Recipe updated, originally posted December 2011. How to Cook Boneless, Skinless Chicken Breasts.While it roasts, open the oven door a couple times and spoon more of the butter over the chicken to keep it moist. Now here’s the good part! When the butter has melted, spoon it all over the chicken, and then slide the pan into the oven so the chicken can finish cooking. When the chicken is golden brown, flip, and then add butter and the thyme. To make them, generously season the breasts with salt, and place them skin-side down into a hot pan. You can also use skinless breasts, although, I have to admit, that golden-brown skin is my favorite part.įor this recipe, we cook the chicken in butter and add lots of fresh thyme - other herbs like rosemary or sage will work, too. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. If we can find them, boneless skin-on chicken breasts are our go to for this recipe. We use a similar process for our skillet chicken breasts, but instead of letting the chicken finish in the oven, we cover them with a lid and keep them on the stove. Sear the chicken in an oven-safe pan on top of the stove then slide it into the oven to finish cooking. We use the same method for cooking these lemon chicken thighs.

Pan roasting is one of our favorite ways to cook chicken.

The chicken is golden brown, juicy in the middle and taste incredible! Jump to the Easy Pan Roasted Chicken Breasts Recipe or read on to see our tips for making it. Perfectly pan roasted chicken breasts with butter and thyme.

Lemon thyme sheet pan chicken