Love the taste of rosemary chicken, but hate the hours of waiting for it to bake? You can adapt the idea of rosemary and chicken and cook up a delicious meal in about 30 minutes in one skillet. This means quicker cooking time and less cleanup for you.
Simple Skillet Rosemary Chicken
Ingredients
- Chicken breasts
- Drizzle of cooking oil or butter enough to coat pan
- Pan with a handle that is safe to put in 350 degree oven I use my Pampered Chef pan
- Rosemary fresh tastes best, but can use dried
- Salt
- Pepper
Instructions
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Preheat oven to 350-degrees
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Drizzle the oil or butter in your pan and heat to a high heat for about five minutes.
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While the pan is heating, sprinkle each breast with salt, pepper and rosemary to your taste.
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Rosemary is a strong herb, so don't overdo it. I like to rub the ingredients on both sides.
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Wash your hands. When handling raw chicken, wash your hands often!
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Add your chicken breasts. They will pop and sizzle when you add them to the high heat pan, so be careful. I use tongs.
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Allow the meat to brown, about four minutes, on each side.
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Turn off the heat and transfer the entire pan to the top shelf of your preheated 350-degree oven.
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Cook for 15 to 20 minutes or until the center of the chicken is cooked and the juices run clear.
Interesting Fact: Don’t forget that the handle of the skillet is pretty darn hot. Every single time I make this dish, I grab the handle of the skillet to turn it and burn my hand. I am not exaggerating. I did it today, too.
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Photo Credit: naotakem via Compfight cc
