Pan Roasted Chicken Breast
Chef Jay
Rated 4.0 stars by 1 users
Author:
Chef Jay
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
Hey there, it’s Chef Jay! 🍗🔥 Ready for a perfectly crisp and juicy Pan Roasted Chicken Breast? We’re talking about tender, seasoned chicken with Balinese Truffle Salt, seared until golden brown, then roasted with thyme, garlic, and a touch of butter for that extra depth of flavor. 🌿🥄 After a quick rest, carve it up and let the aroma take over. This is comfort food, chef-style—simple, savory, and oh-so-satisfying. Enjoy every bite! 🍽️✨
Ingredients
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2 Butcherbox chicken breast
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1 ounce unsalted butter
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2 cloves garlic
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2 tablespoons olive oil
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3 sprigs thyme
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Cutting board
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Knife
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Large saute pan, oven safe
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Large spoon
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Tongs
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Plate
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Paper towel
Mise En Place 🔪
Directions
How to Cook 🍳
***Just before the class begins, take out the chicken breasts, remove from the packaging, dry with paper towels, and allow it to sit at room temperature on a plate to temper.***
Preheat the oven to 400F.
Heat a large saute pan over high heat.
Season the chicken breasts with Balinese Truffle Salt on all sides.
Add the olive oil to the pan. Right before the oil begins to smoke, add the chicken to the pan, rounded side down.
Continue cooking the chicken for 1 minute.
Add the butter, thyme, and garlic to the pan
Transfer the pan to the oven and cook the chicken for about 12 minutes or until cooked through.
Remove the chicken from the oven and allow it to rest, skin side up, on the cutting board.
Let the chicken rest for about 5 minutes before carving.
Carve the chicken breast and plate. Enjoy!!