Simple Skillet Rosemary Chicken

Simple Skillet Rosemary Chicken

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
Author: Crabby Housewife
  • 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
  1. Preheat oven to 350-degrees
  2. Drizzle the oil or butter in your pan and heat to a high heat for about five minutes.
  3. While the pan is heating, sprinkle each breast with salt, pepper and rosemary to your taste.
  4. Rosemary is a strong herb, so don't overdo it. I like to rub the ingredients on both sides.
  5. Wash your hands. When handling raw chicken, wash your hands often!
  6. Add your chicken breasts. They will pop and sizzle when you add them to the high heat pan, so be careful. I use tongs.
  7. Allow the meat to brown, about four minutes, on each side.
  8. Turn off the heat and transfer the entire pan to the top shelf of your preheated 350-degree oven.
  9. 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

Crabby Housewife

AuthorCrabby Housewife

Lori is a full-time housewife and writer, living in the Midwest with her husband of 27 years - they have two daughters. They have a house full of pets and her house is never quite perfect.