Pan-Roasted Chicken Breasts

Name: Pan-Roasted Chicken Breasts
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
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

4.6

(208)

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 4

Cost: $8.95 /serving

Author : Chef John

Ingredients

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4 boneless chicken breast halves with skinsalt and freshly ground black pepper to taste1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)2 tablespoons olive oil¼ cup apple cider vinegar4 tablespoons cold butter, cut into small pieces1 tablespoon chicken broth (or water), if needed to thin sauce

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Instructions

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Step 1

Season chicken on both sides with salt and pepper.

Step 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.

Step 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.