Crispy Skinned Pan-Roasted Chicken Breasts + Rosemary Thyme Pan Sauce

In this pan-roasted chicken breasts recipe, the chicken skin gets super crispy before the chicken is sent to finish cooking in the oven. Plus the GRAVY!

I totally feel like a broken record. BUT there’s just something about the smell of roasted chicken wafting throughout the house that makes even the coldest, dampest day all warm and cozy. Like fuzzy slippers and sweater cozy. Or maybe it’s the glass of Cab I drink before, during and after dinner, but that’s neither here-nor-there because it’s all kinds of cozy!

So ever since the weather dropped a smidgen, I’ve been itching to make pan-roasted chicken breasts and drink wine while I cook (let’s be real). Of course I still truly, madly and deeply love my favorite childhood recipe of dredging chicken thighs and drumsticks in flour and sprinkling with delicious seasonings, but I wanted to switch things up and do something a little different.

Something that called for fresh herbs and served with a pan sauce, because we’re fancy like that.

So let’s talk breasts.

Chicken breasts, jeesh, get your mind out of the gutter.

I use to never understand why in the world anyone would buy skin-on split chicken breasts? I mean except maybe to make soup with because of the bones. But then again, I never understood why people liked Nutella either. Yet ever since this recipe happened, well now I totally get it. Like really get it. Honestly though, it never dawned on me until my later in my life that maybe people remove the bones in order to have skin-on boneless chicken breasts orrr people just eat around the bones (uh-duh). I guess they just look so big and clunky and seem to be a huge hassle to handle.

Either way now I get it, basically until my butcher starts selling boneless skin-on breasts, I’m going to have to do it myself, with a knife. Look out.

Here’s how it all went down!

So as far as the chicken goes, you’ll need to remove ALL of the rib bones. I’m pretty sure there is a more technical term for those “rib bones”, but you know what I mean. 🙂 You’re going to need a cutting board and a thin, sharp boning or fillet knife so you can easily separate the breast meat from the bones.

Carefully and slowly (until you get the hang of it) separate the meat away from the bone making small incisions. The meat will/should pull easily away from majority of the bone.

So now you see how easy it is! Now keep going! Don’t stop until you have completely removed the entire rib section of each the four chicken breasts. But if you’re like me and need a better visual, here’s a great video reference for you to check out too!

Here you have four boneless but with skin-ON chicken breasts. Pat yourself of the back :)… well done!

Season the chicken with a generous amount of kosher salt and fresh cracked black pepper. Let those come up to room temperature while you preheat a pan over medium-medium high heat.

Check to make sure the pan is good and hot by adding a few drops of water, and they should instantly evaporate. Now add in about a tablespoon of olive oil. It should glisten and shimmer.

I worked in two batches (of two) and added the chicken breasts skin-side-down into a prepared pan. Let those cook for 6-8 minutes or so. Don’t try to scoot them around the pan or lift up and check on them every 5 seconds or you’ll do one of two things: a) You’ll tear the very skin you are trying to crisp –I’m always guilty of that, even tonight when I made these! Hey it’s real life and it happens. Or b) You’ll never get a good sear on the chicken. Period. So, listen up, because when the chicken is ready to flip, it will let you know because the skin will easily pull away from the pan. It’s as easy as that!

Flip and cook for 4 minutes. Remove them to a clean plate and repeat with the remaining chicken breasts.

Once all four chicken breasts had a chance to get all seared and crispy, place them all into the pan and slide into a preheated 350 degree oven to roast for a quick 15-20 minutes to finish cooking.

See that one on the left, yup I tried to flip to early. Ugh. But it still tasted good!

Remove them to a different plate and cover with foil to rest. And now get started on the pan sauce.

While the chicken was in the oven I minced up a good sized shallot and a clove of garlic.

Put the pan-o-juices on the stove and heated it up over medium-medium high heat and threw in the minced shallot.

I let those cook about 2-3 minutes until soft and translucent.

Then in goes the minced garlic, and that should only take about a minute to cook.

Add in the cup of chicken stock and bring to a simmer.

Grab a couple springs of thyme and one of rosemary.

And toss them in the simmering broth-y pan sauce and cook for 5-8 minutes.

Remove the wilted herbs and discard.

Lastly take a tablespoon-ish of butter and add it in the pan sauce.

Whisk it in! The butter adds a velvety touch to the sauce. I know, I know… you were totally sold on the velvety touch part weren’t you… or was it at the mention of butter? There is no wrong answer.

Pan-Roasted Chicken Breasts l

The skin blankets the chicken keeping it moist and tender throughout the whole pan-roasting shin-dig. The pan-roasted chicken breasts literally taste like it’s been cooking for hours. And that crispy skin is what it’s all about.

Pan-Roasted Chicken Breasts l

Oh and the deets on the pan sauce; it’s a light flavorful sauce, not at all overpowering with the herbs. Because the herbs are simmered and removed and not chopped and added into the sauce. There’s just enough herbaceousness to taste all homemade and scrumptious! Now just spoon a little of it over top of the chicken and serve the rest on the side for those who’d like more.


Enjoy! And if you give this Pan-Roasted Chicken Breasts recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Pan-Roasted Chicken Breasts l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Crispy Skinned Pan-Roasted Chicken Breasts + Rosemary Thyme Pan Sauce

Because frankly, the skin is the best part!

Yield: 4 servings

Prep Time: 15 Minutes

Cook Time: 40 minutes, this includes pan searing and oven roasting times combined.

Total Time: 1 hour approx.


4 Boneless, Skin-on Chicken Breasts

Kosher Salt and Black Pepper

1-2 tablespoons Light Olive Oil

1 shallot, minced

1 Garlic Clove, minced

1 cup Chicken Stock

2 Sprigs of Fresh Thyme

1 Sprig of Rosemary

1 tablespoon Unsalted Butter

Salt and Pepper, to taste


Preheat your oven to 350 degrees and season the boneless, skin-on chicken breasts (skin side) with a generous amount of kosher salt and black pepper.

Heat a large skillet over medium-medium-high heat. When the pan is hot (I check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.

Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.

Sprinkle with kosher salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.

Return all the breasts back to the pan and place them in a preheated 350 degree oven for 15-20 minutes or until the internal temperature of your chicken is around 160 degrees.

Remove the chicken to a clean plate to rest, and start with the pan sauce.

Place the pan the chicken was in onto the stove top and heat over medium high heat.

Add in the minced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.

Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.

Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.

Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side.

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38 Responses to “Crispy Skinned Pan-Roasted Chicken Breasts + Rosemary Thyme Pan Sauce”

  1. #
    Rina@Itheecook — October 2, 2012 at 10:57 am

    I love simple recipes like this. Pan sauces are the so tasty!

  2. #
    Blog is the New Black — October 2, 2012 at 11:38 am

    LOVE rosemary and thyme. I just used them in my pot roast. YUM!

  3. #
    Amy — October 2, 2012 at 12:25 pm

    Yes!! Nobody leaves the skin on any more… delicious!

  4. #
    Kyle — October 2, 2012 at 12:26 pm

    Great recipe and great shots.

  5. #
    Cassie — October 2, 2012 at 1:05 pm

    I am drooling for this sauce! Love the crusty chicken too!

    • simplyscratch replied: — October 2nd, 2012 @ 3:07 pm

      Thanks Cassie! 🙂

  6. #
    Bev @ Bev Cooks — October 2, 2012 at 1:43 pm

    That sauce needs to be blanketing my face is all I know.

  7. #
    elizabeth @ chronic venture — October 2, 2012 at 1:44 pm

    yumm this looks so simple and delicious. I’ve never de-boned chicken breasts before (unless carving a whole chicken) so ill have to give that a try–I sure do love me some crispy chicken skin!

    • simplyscratch replied: — October 2nd, 2012 @ 3:08 pm

      It’s actually pretty simple, once you get past the first one, and totally worth the crispy skin!

  8. #
    Heather (Heather's Dish) — October 2, 2012 at 2:28 pm

    dude, crispy chicken skin is totally one of my favorite things ever. nate hates it (?!?!?!) so i get to keep it all to myself!

    • simplyscratch replied: — October 2nd, 2012 @ 3:10 pm

      LUCKY!! When it’s Thanksgiving I have to share the turkey skin with my kids :/ BUT this way I get it all to myself! 🙂

  9. #
    Chung-Ah | Damn Delicious — October 2, 2012 at 3:01 pm

    I think I’ve always bought boneless skinless chicken breasts all this time but you completely changed my mind on that! I definitely need to try this with that amazing pan sauce.

  10. #
    Anna @ Crunchy Creamy Sweet — October 2, 2012 at 3:09 pm

    I am all for warm and cozy dishes like this one. Especially if there is “crispy” in the name 🙂 Gorgeous photos, Laurie!

  11. #
    Linda@There and Back Again — October 2, 2012 at 3:15 pm

    This looks wonderful. And you make a good point…stores sell duck breasts with the skin (and fat) on, so why not chicken breasts!

  12. #
    jenn — October 2, 2012 at 3:47 pm

    Herbaceousness haha! Love it!

  13. #
    jennifurla — October 2, 2012 at 6:36 pm

    I agree with you, makes the house smell warm & inviting…wish it weren’t 100 degrees here! Lovely recipe.

  14. #
    Dana @ This Silly Girl's Life — October 2, 2012 at 6:41 pm

    I’ve been thinking about making something very similar to this for about a week now. You have given me that little push needed and I think I’ll try it out tonight!

  15. #
    sally @ sallys baking addiction — October 2, 2012 at 7:38 pm

    not a broken record AT ALL Laurie. I love the smell of roasted chicken. It reminds me of sunday afternoons when my mom would roast chickens for the week’s dinners. The rosemary thyme sauce SCREAMS this time of year to me – I make t-giving stuffing with loads of both spices. I’m adding this chicken recipe to my list!

  16. #
    Julie @ Table for Two — October 3, 2012 at 12:23 am

    I LOVE crispy skin on anything and this chicken just looks SO good. the smell must’ve been amazing throughout your house!!

  17. #
    Nicole @ Lapetitebaker — October 3, 2012 at 12:43 am

    This meal is restaurant quality, for sure. You make the most delicious recipes by the way!

  18. #
    Dana @ This Silly Girl's Life — October 3, 2012 at 1:45 am

    I ended up making this tonight like I mentioned earlier and came out fantastic! I didn’t have any fresh herbs though, whomp whomp. And added a squeeze a lemon at the end! Man, it was good eatin’!

  19. #
    Muna Kenny — October 3, 2012 at 1:52 pm

    I adore your easy to make recipes, it is life saving when tired or don’t have much time. The chicken looks juicy and the golden color is so tempting!

  20. #
    Erin @ Dinners, Dishes, and Desserts — October 3, 2012 at 5:23 pm

    Look at that gorgeous golden skin…..why do you live so far away!

  21. #
    Erin @ EK Can't Cook — October 13, 2012 at 3:30 am

    That is a gorgeous recipe. And crispy tasty without any really unhealthy.

    Erin –

  22. #
    derrick — February 17, 2013 at 5:17 pm

    I was looking for an interesting, but simple, recipe for chicken thighs. So here I am. They are in the final stages. I left the bones in. If you are a true chicken fan, then the bones are an important part for the sack of flavour. And as a bonus they assist with eating it, a built in fork. 🙂 The med med high temp for the pan caused a bit of mayhem. Way too high for my stove. Thankfully I had 6 thighs so it was okay. Once the chaos was contained, the remainder of the thighs looked outstanding. They are almost done and I cannot wait! I am looking forward to the sauce. I wanted something different from my normal gravy.

  23. #
    will — April 4, 2014 at 1:57 pm

    Cook down the broth a little more, then remove the pan from the heat before you whisk in the butter or your sauce will be thin and “break”….. The butter will actually hold the sauce together and be velvety if added post-heat. If the burner is still on, the milk solids will separate out and you’ll lose your lovely texture….

  24. #
    Kirra — May 7, 2014 at 3:01 am

    I can’t wait to try this! I couldn’t buy breast with the skin on, so I bought thighs… Hope they turn out ok! They are coming to room temp as we speak. I am going to serve them with garlic roasted potatoes and wilted boccochini. Love the pics in this recipie. Keep up the good work 😀

    • Laurie McNamara replied: — May 12th, 2014 @ 4:07 pm

      Yummmm!! Sounds amazing!!

  25. #
    Vanessa Kohalmi — February 13, 2015 at 4:36 am

    Cooked this tonight and oh my…..we all loved it!!!!
    Thanks heaps.

    Vanessa X

  26. #
    John Skye — April 17, 2015 at 8:24 am

    this looks and sounds good, but both america’s test kitchen and rachael ray (and others i assume) have recipes for “crispy skin chicken breasts” that 1) start the chicken in a COLD pan, then turned to med-high, with a weight on top for the first few minutes (12 minutes total) and 2) finish on the stove top after a flip (6 minutes more) … not sure why, but starting the chicken in that cold pan seems to be the key to VERY crispy skin and juicy meat … check out either or both and give ’em a try … ATK finishes them with a vinegar/pepper pan sauce.

  27. #
    Ian — September 20, 2015 at 8:16 pm

    I just want to say thanks for this recipe. I had recently bought a couple of All-Clad skillets. I wasn’t impressed with them and was going to return them when I stumbled upon you recipe. I saw the photo of your pans and they looked like mine and I said what the hell, one last try. The skin of the chicken came out absolutely perfect. Your recipe is great and thanks for saving my pans.

  28. #
    Vanessa — June 12, 2016 at 11:21 am

    I just made this last night. It was delicious!

  29. #
    Gillian — January 21, 2017 at 2:52 pm

    Thanks for the recipe, made it tonight and it was amazing!

    • Laurie McNamara replied: — January 25th, 2017 @ 10:56 am

      I’m so happy to hear it, Gillian!

  30. #
    Shell Rios — June 10, 2017 at 7:17 pm

    Great taste. But, I don’t understand why you deboned before you cooked. That’s where the flavor is! Debone after cooking.

    • Laurie McNamara replied: — June 18th, 2017 @ 8:26 am

      Deboning is totally optional! I find it easier to eat this way, but it’s not mandatory. 🙂

  31. #
    Mary — June 20, 2017 at 7:46 pm

    Why did it take me so long to stumble across this yummy recipe? Made it exactly as directed and served with a simple salad. Delicious!

    • Laurie McNamara replied: — June 20th, 2017 @ 10:24 pm

      I’m so glad, Mary! Thank you so much for taking the time to leave a review. 🙂

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