Pan Roasted Chicken Breast – How to Cook Chicken Breast

Pan Roasted Chicken Breast - How to Cook Chicken Breast

Learn how to make a Pan Roasted Chicken Breast! Go to http://foodwishes.blogspot.com/2015/10/pan-roasted-chicken-breasts-less-time.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Pan Roasted Chicken Breast recipe.

19 Comments

  1. Do you have any suggestions on eyeballing whether chicken is done yet or not? Unfortunately don't have a food thermometer.

  2. What kind of oil are you using? Would you discourage using vegetable oil for this? Love your commentating style by the way, these videos are really fun to watch.

  3. So when I dumped-in the vinegar I had a minor nuclear oil explosion spraying me and my kitchen with hot oil. What a mess.

  4. so,i just cooked this "simple" dish 🙂 I did everything the same as Chef John,but for some reason everything went wrong 😀 Now have to go and clean all the kitchen,cause when i poured vinegar in to the pan,big explosion happened and it was keep shooting from the pan so much,i had to hide:))))) Don't know why that happened ???? And also,Chef,your chicken breasts where cooking nicely and my ones started to shrink,i mean they were keep getting ticker and shorter :))))Cooked for 6 min each side,still wasn't enough,in and out of the pan 3 times maybe,i was all over the place,trying to cook rice at the same time and make salad…so yeah,bit of a disaster,but still tasted good :))

  5. I like to leave chicken breast in a mix of lemon juice, dry herbs (thyme, oregano, basil, and whatever else you like), salt, pepper, cayenne for 30 mins before cooking. And pooring the rest over the chicken, as it gets close to being done. This simple thing has changed my life 🙂

    Chicken gets really juicy, and it's leaves any leftover chicken, as something you look forward to eating on bread with a few veggies.

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