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Pan-Roasted Chicken Breasts

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Pan-Roasted Chicken Breasts
Pan-Roasted Chicken Breasts

Prep Time: 5 Mins

Cook Time: 15 Mins

Total Time: 20 Mins

Servings: 4

Fluffy Ingredients:

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

Preparation method:

  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 skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.
  3. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.
  4. Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees F (74 degrees C), 2 to 3 minutes more.
  5. Stir in 1 tablespoon chicken broth to thin sauce.

Nutritional Information (Per serving)

Calories: 462

Fat: 30g

Carbohydrates: 0g

Protein: 45g

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