Roast Chicken Breasts with Parsley Pan Gravy
Elevate your weeknight dinner with this comforting yet elegant Roast Chicken Breasts with Parsley Pan Gravy. Featuring bone-in, skin-on chicken breasts seared to golden perfection and roasted until tender and juicy, this recipe pairs simple ingredients with bold, satisfying flavors. A velvety pan gravy made from browned drippings, rich chicken broth, and a pop of fresh parsley adds a delightful finishing touch. Perfectly seasoned with garlic, paprika, and a hint of lemon, this dish is ideal for both family meals and entertaining guests. Ready in just under an hour, this easy-to-follow recipe guarantees a restaurant-quality meal with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken breasts
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 2 tablespoons unsalted butter
- 1.5 cups chicken broth
- 1.5 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels. Rub them on all sides with olive oil, then season evenly with salt, black pepper, garlic powder, and paprika.
Heat a large ovenproof skillet over medium-high heat. Once hot, place the chicken breasts skin-side down in the skillet and sear for 4–5 minutes, or until the skin is golden brown. Flip the chicken breasts over.
Transfer the skillet to the preheated oven and roast the chicken for 25–30 minutes, or until the internal temperature reads 165°F (74°C) on a meat thermometer.
Once cooked, remove the chicken from the skillet and transfer it to a plate. Tent with aluminum foil to keep warm.
Place the skillet back on the stove over medium heat. Add the butter and let it melt, scraping up any browned bits from the bottom of the pan.
Sprinkle the flour over the melted butter and whisk it together to create a roux. Cook the roux for 1–2 minutes, stirring constantly, until it turns light golden and smooth.
Gradually pour the chicken broth into the skillet, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 3–4 minutes, or until the gravy thickens.
Stir in the parsley and lemon juice. Taste the gravy and adjust the seasoning if needed.
Serve the roasted chicken breasts on plates and spoon the warm parsley pan gravy over the top. Enjoy!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 4679 mg | 203% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
