Pan Grilled Chicken
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Course
Cuisine: American
Keyword: chicken, easy dinner ideas, fresh herbs, root vegetables
Servings: 4
Author: Ella
  • 4 medium red potatoes
  • 4 medium carrots
  • 3 tablespoons olive oil divided
  • 2 large chicken breast
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic smashed and minced
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 cup greens roughly chopped
  1. Preheat oven to 400°F.
  2. Wash and quarter the potatoes. Wash, peel, and cut carrots into 2” chunks. Spread on a baking sheet and drizzle with 2 tablespoons oil. Roast for 30 minutes.
  3. Meanwhile, cut each chicken breast vertically in half. Salt and pepper each breast. Lay down parchment paper over a cutting board. Place the breast on the paper and top with another sheet of parchment paper. Using a meat tenderizer and pound the meat into an even thickness.
  4. Brush the remaining olive oil over the chicken and rub in the garlic, oregano, and tarragon.
  5. Heat a grilling pan over medium heat.
  6. Place the chicken in the grill and cook 5 – 8 minutes per side, without disturbing the meat to ensure you get those nice grill marks.
  7. Place the grilled chicken on plate and cover with pot lid.
  8. In a medium skillet add the broth, lemon juice, ground pepper, and butter. Cook over high heat until reduced to half. Reduce the heat to medium-low. Place the chicken in the skillet and turn to cover both sides with sauce. Add the greens.
  9. Remove the vegetables from the oven and stir into the skillet with the chicken and greens. Toss to coat heating for 3-4 minutes, or until the greens are wilted.