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: 8 whole Boneless Chicken Breasts; 1- 1/2 cup Spinach; 1/4 cups Sun-Dried Tomatoes, Finely Sliced; 1/4 cups Onion, Diced; 2 cloves Garlic, Minced; 6 Tablespoons Balsamic Vinegar; 6 Tablespoons Olive Oil; 1/4 cups Teriyaki Sauce; 4 whole Tomatoes, Diced (or 1 14.5-oz. Can); 1 ear Cooked Corn, Removed From Cob (or 1 Cup Canned); 2 Tablespoons Fresh Tarragon, Chopped (or 1 Tablespoon Dried)

Servings: persons

8 whole Boneless Chicken Breasts
1- 1/2 cup Spinach
1/4 cups Sun-Dried Tomatoes, Finely Sliced
1/4 cups Onion, Diced
2 cloves Garlic, Minced
6 Tablespoons Balsamic Vinegar
6 Tablespoons Olive Oil
1/4 cups Teriyaki Sauce
4 whole Tomatoes, Diced (or 1 14.5-oz. Can)
1 ear Cooked Corn, Removed From Cob (or 1 Cup Canned)
2 Tablespoons Fresh Tarragon, Chopped (or 1 Tablespoon Dried)

1
Preheat oven to 375 F. Slit chicken breasts and fill each with spinach leaves and half of the sun-dried tomatoes.
2
Place in a baking or roasting pan.
3
Pour/sprinkle remaining ingredients over the chicken, except for the corn and tarragon.
4
Bake for 40 minutes or until chicken is cooked through.
5
Remove chicken from the pan, and transfer remaining sauce into a small sauce pan along with the corn and tarragon.
6
Simmer for a few minutes, using a small amount of cornstarch to thicken if necessary.
7
Serve chicken with gravy on the side.

587

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 8 whole Boneless Chicken Breasts, 1- 1/2 cup Spinach, 1/4 cups Sun-Dried Tomatoes, Finely Sliced, 1/4 cups Onion, Diced, 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