Pan Seared Chicken

2018-01-10

Photos

Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken Pan Seared Chicken

Recipe

Whisk 6 tablespoons olive oil, thyme, rosemary and pepper in 13x9x2-inch glass baking dish. Add chicken breast halves and turn to coat. Cover with plastic wrap and refrigerate at least 4 hours and up to 1 day. Preheat oven to 450°F. Scrape herb coating off chicken and sprinkle chicken with salt and pepper. Heat 3 tablespoons olive oil in heavy large ovenproof skillet over high heat. Place marinated chicken breasts, skin side down, in skillet. Sear chicken until crisp and golden brown, about 5 minutes. Turn chicken and sear 4 minutes on second side. Transfer skillet to oven and bake until chicken is cooked through, about 6 minutes. Whisk lemon juice and remaining 1 tablespoon olive oil in large bowl to blend. Season dressing to taste with salt and pepper. Add arugula to dressing in bowl and toss to coat. Divide mashed potatoes among 6 plates. Top mashed potatoes with arugula salad, then with chicken breasts. Serve immediately.

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  • Stuffed Chicken Breasts

  • Chicken Fricassee

Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

    338
  • Sodium

    354