The greatest roasted chicken breast; Ever!

Brag-Worthy Roasted Chicken Breast

Roasted chicken breast is a simple dish to prepare. The magic is in the temperature, as well as in the seasonings. This post will show you how to make a brag-worthy dinner that will stand the test of time, again and again. In fact, it’s so unbelievably tasty, you’ll wonder why you never prepared it this way before. Stock up on your uncooked poultry, I’ve got the greatest roasted chicken breast recipe ever!

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The greatest ever roasted chicken breast is simple to make and tastes fabulous for dinner. This recipe for pan seared chicken will wow both your family and your taste buds. Get set, this dinner recipe for roasted chicken breast is on its way.
The greatest ever roasted chicken breast is simple to make and tastes fabulous for dinner. This recipe for pan seared chicken will wow both your family and your taste buds. Get set, this dinner recipe for roasted chicken breast is on its way.

Get your spices ready…

We began with a rosemary and thyme as a base seasoning. Then, added a small amount of butter and voilà, perfection. Because of all the herbs and spices, the aroma is deeply fragrant. I’m telling you, every time you make this dinner recipe your house is going to attract some visitors.

The cut of the meat makes a difference as well. A roasted chicken breast tastes best with the skin left on and the ribs removed. Trim all fat from whole chicken breasts and delicately slice away any bones.

Closeup of roasted chicken breast

Why I prefer roasted…

When you serve this roasted chicken breast recipe, you allow for the best accents of the chicken to shine through. You get that lovely, crispy skin; and at the same time, hold in the succulent moisture. I’m totally a texture person. For example, I explained on Facebook that I’d rather eat cold crunchy toast, than reheated soft mush. Things just taste better that way. So, don’t be intimidated by the potential this chicken has.

Furthermore, roasted chicken seems to blend well with just about anything. I use it to make chicken salad sandwiches the next day. Additionally, thick chunks of white meat make for the best textures in chicken soups or chilis. There’s so much a perfectly cooked, roasted chicken breast can do.

Before you start…

However, before you start this recipe, you are going to need an extra large oven-safe pan. Stainless steel is my favorite for this dish. Last Christmas, I received a beautiful set of stainless steel pans. Since then, I’ve been making the most out of this roasted chicken breast recipe. Seems like at least twice a month, I put this recipe to good use. Having a great set of kitchen pans is an honor. Ultimately, through these pans, magic is created. Delicious meals, as well as delicious memories, are made when you cook with love.

Sideview of roasted chicken breast

Until next time, when your hands are full, live your life to the fullest.


Fullest Mom

Overview of roasted chicken breast

Roasted chicken breast

Stovetop: Medium-High
Oven: 400F
Prep: 10 minutes
Cook: 8 minutes on the stove, 15 minutes in the oven
Serves: 4


  • 4 whole chicken breasts that still have the skin; but, ribs removed. Your butcher can help.
  • 2 tsp. olive oil
  • Juice from 1/2 of a lemon
  • 1 tbs. rosemary
  • 1/2 tbs. paprika
  • 1 tsp. thyme
  • 1/4 tsp. onion powder
  • Salt and pepper to taste
  • 2 tbs butter


  1. For starters, allow the chicken breasts to lose their chill. Lay out thawed chicken breasts at room temperature for a minimum of 15 minutes. Then, pat it dry with paper towel to get rid of any excess water.
  2. Meanwhile, preheat your oven to 400F.
  3. Place an oven-safe pan onto the stove. Add 2 tsp. of olive oil and preheat to medium-high. For ours, that’s a 6. If you see smoke, it’s TOO hot. Turn it down.
  4. Go back to your chicken.
  5. Season with lemon, rosemary, paprika, thyme, onion powder, salt, and pepper.
  6. Once the pan is nice and hot, swirl olive oil around to redistribute it evenly. Place chicken breast into the pan skin side down. I’m going to repeat, SKIN SIDE DOWN! You want to hear that sizzle. This will cause it to sear and make that wonderful crunch. Once you put the chicken in the pan, do not disturb it. After 6 minutes, check for a golden brown color. If it’s not ready, then leave an additional minute.
  7. Turn the stovetop heat down to 2.
  8. Then, flip the chicken over and cook the other side for 4 minutes.
  9. Add butter.
  10. Now, place the pan with chicken and all, into the preheated oven.
  11. Bake for 12 minutes, or until clear juices start to come out of the chicken. Keep in mind to tweak your timing depending on the thickness of the chicken breast.  White liquid means it’s undercooked. Clear means it’s pretty much good to go. And, an absence of liquid means the chicken has cooked too long and is becoming dry. Additionally, you should smell the fragrant aroma coming from the herbs.
  12. Lastly, plate and enjoy 🙂

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