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Pan-Roasted Chicken with Herbes De Provence

These succulent chicken breasts are prepared using a technique called pan roasting. First, the pieces are quickly seared in an ovenproof pan on the stovetop, which creates a flavorful caramelized exterior. Then the pan is transferred to a hot oven to finish cooking the chicken.

By williamssonoma · From Open Recipes · 4 ingredients
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Pan-Roasted Chicken with Herbes De Provence

Why it works: Chicken and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 11,888 recipes. Both carry acetic acid hexyl ester, which smells sweet, green. The science ↓

Pan-Roasted Chicken with Herbes De Provence

Serves 4.

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

290Calories
31 gProtein
17 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs