pan roasted chicken

Bruschetta Chicken is a simple and delicious way to make the most of chicken breast. In the time it takes to cook the chicken, throw together the topping.

Bruschetta Chicken (Whole30, Paleo, Gluten-Free)

chicken breasts (approximately 4 medium-sized breasts))

extra-virgin olive oil (plus 1 tablespoon extra for frying)

garlic (finely chopped)

lemon juice

salt

½ teaspoon smoked paprika

oregano

freshly-cracked black pepper

tomatoes

garlic – finely chopped

basil leaves (approximately ¼ cup loosely packed)

olive oil

In a bowl, combine the chicken, olive oil, garlic, lemon juice, salt, paprika, oregano and black pepper and toss everything to coat. Cover and refrigerate for 1 to 6 hours.

When ready to cook, preheat oven to 375F.

Preheat an oven-safe pan over med-high heat for 5 minutes. Add 1 tablespoon olive oil and heat until shimmering. Carefully lay the chicken in the skillet and cook until a golden brown crust forms, around 6 min. Flip the chicken and immediately transfer the skillet to the preheated oven. Roast the chicken for 12-15 min or until the internal temperature of the thickest part of the breast reads 160F on a digital thermometer.

Transfer the cooked chicken to a platter and spoon the bruschetta topping overtop.

For the Chicken:

In a bowl, combine the tomatoes, garlic, basil, olive oil and salt. Toss to combine, taste for seasoning and adjust with salt as desired. Let sit for 15 minutes, taste for seasoning again and adjust as desired. Serve with pan-roasted chicken. Can be refrigerated for up to 5 days. Serve at room temperature.

For the Bruschetta Topping:

This one-pot chicken dish is nourishing, full of flavor and easy to prepare. The star ingredient is Lilydale free-range chicken breast fillet.

Lentil and tomato pan-roasted chicken

tsp extra virgin olive oil

x 150 grams free range chicken breast fillets, trimmed

onion, finely chopped

garlic cloves, thinly sliced

Ardmona Rich & Thick Classic Tomatoes

chicken stock

can lentils, rinsed, drained

basil leaves,

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5348771529001-5977458968001

Perfectly pan roasted chicken breasts with butter and thyme. The chicken is golden brown, juicy in the middle and taste incredible! If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.

Easy Pan Roasted Chicken Breasts with Thyme

boneless skin-on chicken breasts (6 to 8 ounces each)

Salt and fresh ground black pepper

neutral oil,

butter

thyme

lemon,

Delicious.   I have just discovered your site - it is great to find simple to make delicious food without garlic and onion.  ( I can not eat either and it is frustrating how everyone just throws garlic in everything rather then finding herbs that work. Though you have what I’m sure are good recipes with garlic also)

This is one of the easiest and most delicious recipes! Thank you for sharing this, we make it all of the time, it’s so versatile and it’s restaurant quality, much tastier than plain boneless chicken.

The first roast chicken I’ve really enjoyed, delicious. Thank you :-)

Excellent! This recipe had my picky teenage granddaughter taste some and made her plate and immediately then asked for another piece. This a victory, well seasoned and juicy. THANK YOU

Crispy pan-roasted chicken on creamy lemon risotto is an easy, delicious family recipe. Just as perfect for weeknight meals as it is for dinner parties.

Lemon risotto with pan-roasted chicken

chicken breasts

tbsp finely chopped rosemary

salt and pepper (to taste)

onion (finely chopped)

garlic

500 g (approximately 2 cups) risotto rice

white wine

tbsp Mascarpone

Parmesan cheese (grated)

tbsp butter

salt and pepper

chopped parsley, (to serve)

Pre-heat the oven to 200º/390ºF.&nbsp;

Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.&nbsp;

Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.&nbsp;

In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.&nbsp;

Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.&nbsp;

Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.&nbsp;

Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste. 

Slice the chicken breasts and serve on the creamy lemon risotto.&nbsp;

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