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Pan Roasted Chicken Recipe

by home cook Lea
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 2 people


  • 2 chicken breasts
  • salt & pepper to taste
  • ½ tablespoon paprika
  • ¼ tablespoon celery salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove of garlic minced
  • 1 small onion finely julienne
  • ½ pepper red or yellow, finely julienne
  • 1 shallot minced
  • 1 cup mushrooms already sauteed
  • cup dry white wine
  • cup chicken stock
  • 1 tablespoon. fresh rosemary
  • Juice of ½ lemon


  • Very lightly dredge chicken parts (seasoned with salt, pepper, a bit of paprika and if you like a bit of celery salt) in flour.
  • Heat olive oil and butter in a sauté pan over medium high heat.
  • Brown chicken quickly on all sides and remove.
  • Add garlic, onion, pepper, shallot, and sauté over medium heat until everything is limp and reduced. Do not brown!
  • Add mushrooms, stir all of this together, and when it is all about the same consistency turn up heat to high
  • Add white wine and reduce by half.
  • Add chicken stock, and fresh rosemary, and salt and pepper to taste.
  • Squeeze in juice of ½ lemon. (you may add a couple of tsp. of lemon zest if you like)
  • Place chicken in casserole on one layer, and pour sauce all over top of chicken.
  • Cover with foil and bake at 375º F for about 45 minutes.
  • Turn heat up to 425º F, uncover and bake to reduce sauce, and slightly brown chicken.
  • You can serve it this way, or if you want to do a fancy prep, you can remove the chicken and deglaze again, and finish with a bit of butter, or even put all into a blender and make a smooth sauce.
    I have even added cream, which is rich, but very tasty. If you just serve it out of the oven as is, its rustic and has a nice texture.


Now what is this? It's sort of pan roasting, and its sort of braising, and its almost a fricassee, but it isn't quite any of them!