Pan Roasted Chicken

Byron’s Pan Roasted Chicken combines garlic, herbs, and Dannon ® Oikos® Plain Greek Nonfat Yogurt for a tender, moist dish.

  • 15 Minutes
  • 15-20 Minutes
  • PRINT
Pan Roasted Chicken
Byron Talbott Recipe By: Byron Talbott See All Recipes By Bloggers >
Ingredients
  • Pan Roasted Chicken
  • 7oz Skin on chicken breast
  • 1 Tbsp unsalted butter
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 4-5 leaves of basil
  • 1 garlic clove
  • 1-2 tsp salt & black pepper or to taste
  • Dijon Yogurt
  • 2 Tbsp Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1 Tbsp Dijon mustard
  • 1-2 tsp salt & black pepper or to taste
  • Splash of Canola oil
Directions
  1. Clean chicken breast of any extra fat or connective tissue, blot the breast with a towel to remove any excess moisture and season with salt and fresh cracked black pepper.
  2. Get a medium size saute pan and set over medium heat for 2 minutes. Add the canola oil and sear for 3-4 minutes or until skin turns golden brown.
  3. Flip the chicken breast and add the unsalted butter, garlic, and herbs. Baste for 2 minutes over the stove top and put it into a 350 degree F oven for 5 minutes or until the internal temp reads 160 degrees F-165 degrees F.
  4. Take the chicken out of the oven and let it rest for 3-5 minutes before slicing and/or plating

Dijon Yogurt

  1. Add the Dannon Oikos Plain Greek Nonfat Yogurt to a bowl with Dijon mustard, salt, and fresh cracked black pepper
  2. Stir until evenly incorporated

Bouquet Garni: "Garnished Bouquet"

Pick any herbs that you use within the recipe (Sometimes I use small flowers also), tie them up in a bouquet arrangement with a little string and use as a garnish for the plate