Recipe: Tasty Roasted Chicken Breasts

Recipe: Tasty Roasted Chicken Breasts Delicious, fresh and tasty.

Roasted Chicken Breasts. Serve the roasted chicken breasts immediately. Place each chicken breast on a serving plate or transfer them to a cutting board to slice into pieces. Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese and tortilla chip crumbs and baked.

Learn how to make a Pan Roasted Chicken Breast!

I hope you enjoy this simple Pan Roasted Chicken Breast recipe.

These juicy and tender Herb Roasted Chicken Breasts are a breeze to make and are a great substitute for store bought rotisserie chicken.

You can cook Roasted Chicken Breasts using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roasted Chicken Breasts

1. It’s 2 of large split bone in skin on chicken breasts.

2. You need 1/4 cup of sour cream.

3. It’s of juice of 1 lemon.

4. Prepare 3 tablespoons of hot sauce, I used franks red hot.

5. You need 1 tablespoon of creamy mustard sauce from my profile.

6. Prepare 1 teaspoon of cajun seasoning.

7. It’s 1 teaspoon of black pepper abd salt to taste.

8. Prepare 1 tablespoon of butter, melted.

9. You need 1 tablespoon of chili infused olive oil.

10. You need 2 of garlic cloves, minced.

11. It’s 1 tablespoon of each, fresh chopped rosemary, thyme, parsley and chives.

12. Prepare 2 tablespoons of fresh grated romano cheese.

This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful.

It's very easy to make and hard to mess up.

I use this recipe to make bone-in.

Let me help you turn boring chicken breasts into an amazing dinner option with this easy recipe for Cast Iron Pan-Roasted Chicken Breasts.

Roasted Chicken Breasts step by step

1. Preheat oven to 350. Line a baking pan large enough to hold chicken in one layer with foil. Spray foil lightly with non stick spray.

2. Whisk in a large bowl all ingredients except chicken breasts.

3. Loosten skin on breasts to allow marinade to reach all sreas.

4. Cover chicken with marinade and refrigerate at least 2 hours or up to overnight.

5. Remove from marinade and place skin side up in prepared pan. Roast about 30 mnutes to an internal temperature beyween 150 and 160.

6. Cover chicken in pan 15 minutes to rest, temperature will rise so dont over roast it.

7. Either serve as is or remove skin and bones and use meat for a great chicken salad or anywhere you need cooked chicken breast. The meat is incredibly moist, but the skin will not be crispy with this method of cooking. You can broil the skin to crisp it up if you want to use it. I discard it for using just the meat..

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