Pan-Roasted Chicken Breast Recipe

My husband prepared this dish and it turned out to be absolutely delightful! Following a suggestion, he increased the amount of chicken broth used. Since we didn't have bone-in chicken, he opted for boneless skinless chicken breasts (2), which he seared before proceeding with the recipe. Additionally, we substituted dry rosemary for fresh and the end result was simply delicious!

This turned out fantastic, I find myself making it once or twice a week! My tip: Swap in boneless chicken thighs instead of chicken breast Include approximately 2 cups of chicken stock I let it simmer for about 40-45 minutes, flipping the chicken halfway through and stirring the veggies The chicken ends up juicier and more flavorful! The recipe is already fantastic on its own, but this tweak takes it to the next level!

I had to make adjustments for dietary reasons by reducing the fat and salt content. I used 1 tablespoon of butter and olive oil to sear the chicken. I seasoned the chicken with pepper, a small amount of regular salt, smoked paprika, and onion powder before browning it. I also seasoned the veggies with the same seasonings and olive oil. Additionally, I added unsalted chicken stock to the dish. I absolutely loved how it turned out. Thank you for sharing the recipe.

Great hearty comfort food recipe! This meal is simple to make and full of flavor. I incorporated various suggestions from other reviewers and used boneless, skinless chicken breasts with success. To make it healthier, I cut each breast into smaller pieces and marinated them in lemon juice while preparing the vegetables. I sautéed a small onion and garlic, seasoned with paprika, then browned the chicken. After flipping the chicken and adding the veggies and broth, I let it simmer for 30 minutes until cooked through. I then thickened the broth with Veloutine before serving. The family loved it! Next time, I plan to serve it with fresh bread or biscuits for an even better experience.

Cast iron skillet is a game-changer! Following the recipe as is in a cast iron skillet resulted in a delicious dish. No broth needed at all. Halfway through cooking, I added half a cup of Chardonnay and it took the dish to the next level. Yum, yum, yum!

I will absolutely be making this dish again. It was incredibly simple and delicious. I had guests over and they really enjoyed it. I decided to enhance the flavor by adding some chicken broth (around 3/4 cup). I prepared the seasonings and vegetables the day before, which made putting it all together a breeze. I used boneless, skinless chicken breasts and butterflied the thicker pieces to ensure even cooking.

The vegetables were incredibly flavorful, but I made the mistake of using breast meat and cooking it for 50 minutes, resulting in dryness. Next time, I'll make sure to add the meat after the veggies have cooked for a bit.

Super simple and delicious recipe! Make sure to include chicken broth after adding the seasonings to keep the chicken moist.

I made this recipe using skinless, boneless chicken breasts and omitted the salt due to my boyfriend's high blood pressure. The dish turned out perfectly flavorful and satisfying, even without the salt.