Pan-Roasted Chicken Breasts recipe

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Ingredients

4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Nutrition Info

462.4 calories
carbohydrate: 0.3 g
cholesterol: 157.2 mg
fat: 30 g
fiber: 0.1 g
protein: 45.1 g
saturatedFat: 11.5 g
servingSize: -
sodium: 243.5 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken on both sides with salt and pepper.

  2. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.

  3. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Recipe Yield

4 servings

Recipe Note

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

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