Recipe courtesy of Cheryl Smith

Pan Seared Chicken Breast

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  • Level: Intermediate
  • Total: 23 min
  • Prep: 10 min
  • Cook: 13 min
  • Yield: 2 servings
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2 plump chicken breasts, skin on

3 tablespoons olive oil, halved

Kosher salt

Freshly ground black pepper

6 sprigs fresh thyme

2 sprigs fresh rosemary

6 garlic cloves


  1. Preheat oven to 400 degrees F.
  2. Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.