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Roast Chicken Breasts With Parsley Pan Gravy

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“GREAT week-night dinner! The chicken is moist and the gravy is to die for, Altho it is great with the poultry seasoning, I LOVE it with Herbes de Provence seasoning. There is enough gravy here for any potatoes you are serving as well...yummm! If needed, I thicken the gravy with a flour/water slurry at the end. Depending on the size of the chicken breasts, you may need to cook either longer or less, I have had to cook them for 60 minutes before, use your judgement. Sometimes I add satueed onions and shrooms to the gravy. Recipe can easily be doubled. This is adapted from Bon Appetit magazine, 2001. Hope you enjoy as much as we do!”

Ingredients Nutrition


  1. Preheat oven to 400°F
  2. Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
  3. Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
  4. Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
  5. Roast until cooked through, about 40 minutes.
  6. Transfer chicken to plate.
  7. Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
  8. Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
  9. Add parsley. Season with salt and pepper.

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