Skip to main content
Skip to store items
Skip to main navigation

Roast Chicken Breast with Parsley Pan Gravy

Prep time
30 mins
Entrée | Poultry

Adapted from


You'll have enough gravy for mashed potatoes, so you might whip up a batch to serve alongside.


4 chicken breast halves (with skin and bones; about 40 ounces)
3 tFrontier poultry seasoning
2 Tbutter
2 Tflour (all-purpose)
2⁄3 cchicken broth
1⁄2 cparsley (fresh, chopped)


Preheat oven to 475˚F.

Rub a quarter of the poultry seasoning under the skin of each chicken breast and season with salt and pepper. Place each chicken breast, skin side up, in a metal roasting pan. Dot with butter. Roast until the juices run clear when pierced with a fork, about 25 minutes. Place on a serving dish and set aside.

Place the roasting pan on the stove and heat over a medium flame. Sprinkle the flour into the pan and stir with a metal whisk until golden, about 30 seconds. Whisk in the chicken broth. Whisking all the while, bring the contents to a boil and allow to thicken, about 2 minutes. Add the parsley and season with salt and pepper.