Pan Roasted Chicken

This is simple and delicious! The best part about getting chicken breasts from Fair Shares is that they come boneless but skin on. The skin serves as a natural little blanket that keeps all the moisture in.
Fair Shares
1 bag chicken breasts, thawed.
2 tbsp olive oil
Other Ingredients
Take chicken out of bag and lay on cookie sheet, skin side up. Pat dry and push skin back to cover top of breast. Sprinkle both sides with salt, pepper, and paprika. Heat oil in an oven proof skillet till hot.
Preheat oven to 425 degrees and move oven rack to the lowest setting. Place chicken breasts skin side down in skillet and cook undisturbed for 6 minutes. Flip and cook for 3 minutes on other side. Flip back to skin side down and place skillet in oven on lowest rack. Bake for 13 to 15 minutes, checking for doneness.
Remove pan from oven and place chicken on a plate for a few minutes to rest. You can make a pan gravy with some butter and flour if you want. I just used the chicken in salad, and made another meal with a cooked spaghetti squash and frozen pesto I got a few weeks ago.
You will never buy a rotisserie chicken again!
FYI I had 7 breasts in my bag so I had to use 2 skillets.
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