Pan Roasted Chicken Breast

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 301.7
  • Total Fat: 12.9 g
  • Cholesterol: 82.2 mg
  • Sodium: 104.8 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 35.6 g

View full nutritional breakdown of Pan Roasted Chicken Breast calories by ingredient
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Number of Servings: 5


    5 5-ounce boneless, skinless chicken breast
    Kosher salt and freshly ground black pepper
    4 tablespoons extra-virgin olive oil
    15 fresh white mushrooms, cut to bite size
    10 shallots, halved
    4 sprigs fresh rosemary
    1/2 cup water
    juice of 1 lemon
    chicken bouillon cub


Preheat the oven to 350 degrees F.

Season the chicken on both sides with a generous amount of salt and pepper.

Place a cast-iron or regular ovenproof skillet on the stove over medium heat (I use 2 iron skillets).

Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down.

Cook for about 5 minutes until the skin begins to set and crisp.

Throw in the mushrooms, shallots, and rosemary.

Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.

The last thing to make is a quick sauce using the flavors left in the bottom of the skillet.

Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce.

Pour out all of the juices and return the skillet to the stovetop.

Dissolve bouillon on low heat in water and lemon juice
pour into skillet and cook over medium heat, scraping up the flavors with a wooden spoon.

Cook the liquid down to a syrup, about 5 minutes.

Drizzle the pan sauce over the dish, season with salt and pepper.

Number of Servings: 5

Recipe submitted by SparkPeople user WEE-SPARKLE.

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