Lissa’s Recipe File: Pan-roasted Chicken Breasts
Posted by Lissa on April 9, 2010
Q: Is there anything more painful than chopping fresh garlic when you have a cut on your thumb?
A: Why sure there is! Mix that fresh garlic into a marinade and add some hot sauce!!
Pain aside, I really do like this recipe; it’s tasty, the flavors are complex and interesting, and the timing works out such that I can do a veggie while the meat finishes.
Recipe adapted from Rachel Ray:
Preheat oven to 400°. (Or if, like mine, your oven runs cold, preheat to 405. Thanks for that oven thermometer, sweetie!)
In bowl or gallon Ziploc bag, mix together:
- four finely chopped garlic cloves
- half-bunch chopped fresh parsley
- 1/2 teaspoon hot sauce (the recipe calls for one whole teaspoon but we liked it better halved. Also, I used Tabasco but I’m sure sriracha will do)
- 2 tablespoons EVOO
- salt and pepper
Add two 8-oz chicken breasts; toss to coat, then let sit for five minutes.
Heat nonstick, oven-safe skillet to medium-high. Lay chicken in pan and cook 2-3 minutes on each side until nicely browned. Turn off burner and place skillet in oven.
Cook for roughly 15 minutes (check it with a meat thermometer!) until chicken reaches 165°. Serve hot! The top will be all roasty and juicy and the bottom will have almost caramelized garlic. I sliced this one in half so you could see both the top and the bottom:
If you just can’t bear to see those pan-drippings goes to waste, you can scrape them up and stick them on a slice of fresh bread. Or deglaze the pan and make into a sauce.
Word to the wise — When you handle the skillet after it’s been in the oven, FOR THE LOVE OF ALL THAT’S HOLY DON’T FORGET TO WEAR AN OVEN MITT. The pan may LOOK all innocent and friendly, like when you use it for stovetop cooking, but that sly sucker is just WAITING for you to grab it so it can test your reflexes. *sniff* Meanie.