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 caloriescarbohydrate: 0.3 gcholesterol: 157.2 mgfat: 30 gfiber: 0.1 gprotein: 45.1 gsaturatedFat: 11.5 gservingSize: -sodium: 243.5 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Pan-Roasted Chicken Breasts
Directions
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Season chicken on both sides with salt and pepper.
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.
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.