Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pan-Roasted Chicken Breasts with Herb Oil
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 64 mg
- Sodium
- 424 mg
Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 64 mg
- Sodium
- 424 mg
Ingredients
Directions
- Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
- Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.
