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Pan Seared Chicken Breast Recipe

Pan Seared Chicken Breast

Copyright 2003,Cheryl Smith, All Rights Reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 1-10 of 20

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  • on January 24, 2013

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    Chicken was moist & tasty. Very easy to make.

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  • on January 11, 2013

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    great recipe i used a can of creme of mushroom soup n 1 can of water for 15 min in oven it was delish

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  • on May 29, 2012

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    Great recipe! Quick, simple and delicious. I did make a few adjustments. I cut down on the garlic (4 cloves. I also reduced the oven temperature to 350 degrees, added 1/2 cup white wine just before putting it in the oven and cooked it for about 15 minutes. Chicken was very moist and flavorful.

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  • on May 07, 2012

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    We loved this recipe! Unfortunately, we didn't have any Rosemary, but used Basil and Parsley instead. Next time we will try it with the Rosemary for sure. :

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  • on March 10, 2012

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    Delicous and simple. I will definitely do this again.

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  • on December 28, 2011

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    I just tried this with but with chicken thighs and it was easily one of the best chicken's I've ever made. But I left it in the oven for about 15 minutes and still was extremely juicy. Easy to make and good, try it out!

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  • on November 28, 2011

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    good weeknight dinner, but it did take about 20 minutes once I put in oven, nowhere near the 8 min, the recipe states. I also marinated the chicken in the oil and seasonings with a little bit of Trader Joe's champagne muscat vinegar for 30 min and then seared in pan using oil and same seasonings.

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  • on August 26, 2011

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    Loved the chicken! Great flavor, very moist. The directions don't state this, but use remaining oil in the pan with the chicken. Tried the butter/chardonnay deglaze suggested by another reviewer, but didn't care for the flavor with this chicken.

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  • on November 21, 2010

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    This was a very easy dish to make for a quick main dish. Taste was wonderful. Give it a try of your looking for a new taste for an everyday meal

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  • on March 16, 2010

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    This recipe was amazzingly good, I used skinless chicken breast but it worked just as well, I also added mushrooms while I seared the chicken and then baked in the oven to finish. Its also very good with a white wine butter sauce over top as well... great flavors and really quick meal.

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