Pan-Roasted Chicken Breasts

Name: Pan-Roasted Chicken Breasts
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 boneless chicken breast halves with skin; salt and freshly ground black pepper to taste; 2 tablespoons olive oil; 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional); ¼ cup apple cider vinegar; 4 tablespoons cold butter, cut into small pieces; 1 tablespoon chicken broth (or water), if needed to thin sauce

kelsey soft April 14, 2024 0 Comments

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This chicken breast skillet recipe is fast, easy, and delicious. You can easily monitor the internal temperature of the meat when pan-roasting chicken. Leaving the skin on adds a lot of flavor and much-needed moisture. I used apple cider vinegar, but any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

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Pan-Roasted Chicken Breasts

Author: kelsey soft Cooking Method: Frying, Roasting Cuisine: Indian, Korean, Thai Courses: Brunch, Dinner, Lunch Recipe Keys: High Protein Nut Free Organic Quick Meals Vegetarian Meals

Difficulty: Advanced Prep Time 10 mins Cook Time 30 mins Rest Time 10 mins Total Time 50 mins

Servings: 4 Calories: 462

Best Season: Winter

Description

Pan-roasted chicken breasts offer a succulent and flavorful culinary experience that marries simplicity with sophistication. Beginning with plump, boneless chicken breasts, they are seasoned generously with a blend of aromatic herbs and spices, ensuring every bite bursts with savory delight. Seared to golden perfection in a hot pan, the exterior crisps to a tantalizing finish while the interior remains tender and juicy. This cooking method locks in the natural juices, creating a moist and delectable dish that pairs perfectly with a medley of roasted vegetables or a vibrant salad. Whether enjoyed as a weeknight dinner or served as the centerpiece of a celebratory feast, pan-roasted chicken breasts promise a satisfying and memorable meal for all occasions.

Ingredient

Servings

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

Instructions

Gather all ingredients.
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 skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.
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.
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.
Stir in 1 tablespoon chicken broth to thin sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 462kcal

% Daily Value *
Total Fat 30g47%
Saturated Fat 12g60%
Cholesterol 157mg53%
Sodium 244mg11%
Potassium 387mg12%
Protein 45g90%

Vitamin A 44 IU
Vitamin C 1 mg
Vitamin E 11 IU
Vitamin B6 51 mg
Vitamin B12 7 mcg
Biotin 21 mcg
Zinc 10 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Kelsey Soft

A Food Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.

Pan-Roasted Chicken Breasts