Recipe courtesy of Cheryl Smith
Pan Seared Chicken Breast
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 537
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 63
- Cholesterol
- 199
- Sodium
- 735
- Total: 23 min
- Prep: 10 min
- Cook: 13 min
Ingredients
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
Directions
- Preheat oven to 400 degrees F.
- 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.