Pan-Roasted Chicken Breasts with Herb Oil

Make a flavored oil with parsley, red pepper flakes and garlic to liven up golden-brown chicken breasts.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4
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1/4 cup plus 2 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breast halves (about 2 pounds total)

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh parsley

2 tablespoons red wine vinegar

Pinch of crushed red pepper flakes

1 garlic clove, minced

Roasted potatoes and green salad, for serving


  1. 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.
  2. 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.
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