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

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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!
Course Mains & Entrees
Cuisine American
Keyword chicken, comfort food, crispy, dinner, pan sauce, Rosemary, thyme
Prep Time 15 mins
Cook Time 40 mins
Additional Time 5 mins
Total Time 1 hr
Servings 4 servings
Calories 278
Author Laurie McNamara


  • 4 boneless skin-on chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 1 to 2 tablespoons light olive oil
  • 1 shallot minced
  • 1 clove garlic minced
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 1 sprigs fresh rosemary
  • 1 tablespoon unsalted butter


  • Preheat your oven to 350° 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.


Serving: 1g | Calories: 278kcal | Carbohydrates: 4g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 158mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg