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, we 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.
Tip: Scoop up those juices from the pan and put over your chicken on your plate!! They are super flavorful!
Preheat oven to 500°F
Ingredients
- 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
Instructions
- Sprinkle the Salt, Pepper and herbs all over both sides of the chicken breast.
- Drizzle 1 Tablespoon of Olive Oil all over the Chicken Breasts.
- Add 2 Tablespoons of Olive Oil to an oven-proof skillet and put on the stove top on medium high heat.
- Sear one side of the chicken breast to a nice golden brown.
- Flip the chicken breasts over and put the skillet into the preheated oven for 10 minutes.
- Remove the skillet from the oven and let rest for 5 minutes before serving.
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.
It’s easy, tasty and hazard less recipe. Thamks.
Glad you liked it! Thanks for commenting!
Full of flavor..
Loved it!
Thanks for sharing;)
Awesome!!! So glad you enjoyed it!
I add a tablespoon of white wine and fresh lime juice about a teaspoon.
Enhances the flavor !
Grace and I will have to try that next time we make this dish. Thank you for sharing!
I want to make this recipe, but first I have a question. When a recipe calls for boneless chicken breasts I never know if they mean a whole boneless one or a split chicken breast. Can you comment on that please?
Thanks
Charlotte,
For this recipe, a whole boneless chicken breast is what I used, but it will work just the same for a split chicken breast. You will have less chicken of course with a single split, but it depends really on your budget and how many you are preparing the meal for. You won’t go wrong either way with this recipe. Let us know how it turns out.
thank you for your reply. I will be trying the recipe soon, and will let you know how it comes out.
You’re most welcome!
Do we need to sear it on second side or just flip and keep it in oven
Sandeep,
You’re correct…just sear on one side then flip and put it in the oven. Roast for up to 10 minutes. Depending on the thickness, I may sometimes remove around the 8 minute mark.
What temp is the preheated oven? 35o?
preheat to 500.
500 degrees?
Hey Don! Yes sir, 500°F is the correct oven temperature.
Looking forward to making this!
Enjoy! Let’s us know what you think!
Thank you for responding so quickly. Lid on or off?
Most welcome! Lid off on this recipe. Let it sear on one side to allow the caramelization to happen. This will produce sticky bits on the bottom of the pan which will contain huge flavor. Then once you flip the chicken and roast in the oven, the caramelization will begin to turn into a nice sauce. Hope it turns out great! Let us know.
Can
This was a very easy very fast and delicious!!!!
Thank you so much for the great recipe and all the help along the way.
Anytime! ?
I did read through the comments, so I hope you haven’t answered already….is there anyway I could cook longer but at 400°? I don’t yet own a pan that is rated for 500° with the covering on handle. Thank k you so much!
Hey Laura! We actually haven’t tested roasting at 400°F, but if you were to increase your time to around 15 minutes it should allow the meat to cook all the way through. I would also think that by flattening the meat with a meat hammer would help insure even cooking. Keep us posted on this and let us know how it turns out.
Thank you so much Matt for the amazing recipe, and responding to my question! I baked at 400° for 15 minutes, and let chicken rest for 5, it turned out perfect, very delicious! Will be using this recipe often!
I cook chicken like this all the time and set the oven at 350 and cook for 10 minutes. Make sure you let it rest for 5 minutes. I use a meat thermometer and make sure it reads 160 when it comes out of the oven. It will rise to 165 while resting.
Could you use thighs
I just found this recipe I bookmarked, then lost it on another computer that crashed. I have used this cooking technic on pork and beef, which also works great. Super quick and easy!
Hey CJ! I’m so glad you liked this recipe and technique. Thank you for letting us know!
Cheers!
We made this last night.
Outstanding.
I made this a couple of months ago and my wife just loved it so we are doing it again today and inviting my mother for dinner,it is just so yummy and retains all the juices. I cooked in a chasseur cast iron pan, would recommend for any dinner party to impress cheers Mick