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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Skillet-Roasted Chicken

Source: dLife

Parsley and garlic-rubbed, pan-seared chicken breast.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	284.2

Total Carbs	0.7 g

Dietary Fiber	0.3 g

Sugars	0.1 g

Total Fat	16.9 g

Saturated Fat	4.3 g

Unsaturated Fat	3.2 g

Potassium	360.6 mg

Protein	30.5 g

Sodium	455.6 mg

Dietary Exchanges 16.9 Fat, 0.1 Vegetables, 4.3 Meat, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 each whole chicken breast, raw 1.0
1 cup chopped parsley 1.0
1 each medium garlic cloves 1.5
1 1/2 tsp kosher salt 0.5
0 1/2 tsp black pepper 2.0
2 tbsp olive oil

Directions

Preheat oven to 400 degrees F. Put a rimmed baking sheet in oven.
Wash and dry chicken. Separate skin from meat by pushing your finger in between skin and meat. Place parsley and garlic underneath skin of each breast. Sprinkle breast with salt and pepper.
Pour 1 tablespoon of oil in a frying pan and heat over medium-high heat. Lay half the chicken in pan, flesh side up and cook 5 to 6 minutes, do not flip. Move chicken to hot baking sheet. Cook the rest of the chicken using the rest of the oil. Bake chicken in oven for 25 minutes or until fully cooked and crispy. Let rest a few minutes before slicing.