Pan Roasted Chicken Breasts Recipe

Name: Pan Roasted Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skin on chicken breasts; salt and pepper; 2 tablespoons olive oil; 1 medium shallot, finely chopped (about 1/4 cup); 1 tablespoon all-purpose flour; 1/2 cup ale (or beer of choice); 1 teaspoon Dijon mustard; 1/2 cup low sodium chicken broth; 1/4 cup heavy cream; 1/2 teaspoon finely chopped fresh thyme; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup shredded gruyere cheese

Servings: persons

4 skin on chicken breasts
salt and pepper
2 tablespoons olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 tablespoon all-purpose flour
1/2 cup ale (or beer of choice)
1 teaspoon Dijon mustard
1/2 cup low sodium chicken broth
1/4 cup heavy cream
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded gruyere cheese

1
Preheat oven to 375u00b0F.
2
Season chicken breasts on both sides with salt and pepper. Heat oil in a large oven-safe skillet over medium-high heat until almost smoking. Place chicken, skin side down, and sear until skin is well browned, 6 to 8 minutes. Turn chicken skin side up and transfer skillet to oven. Bake until the thickest part of the breast registers 160u00b0F, about 15 minutes. Transfer chicken to large platter or individual serving platters and tent with foil.
3
Place skillet over medium heat, add shallot and cook until softened, stirring frequently. Add flour and cook 1minute, stirring constantly. Add Ale and cook until reduced by half, stirring to scrape browned bits from bottom of pan.
4
Stir in mustard, chicken broth, cream, thyme,1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until slightly thickened.
5
Remove from heat and whisk in cheese until melted and smooth. Drizzle about 3 tablespoons sauce over each breast, passing any leftover sauce along side. Serve immediately.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 skin on chicken breasts, salt and pepper, 2 tablespoons olive oil, 1 medium shallot, finely chopped (about 1/4 cup), and more.

Yes, Pan Roasted Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Roasted Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions