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Pan-Roasted Chicken Breasts

Posted: September 6

Time: 30 minutes

Yield: 4 servings

recipe image

Need a simple chicken breast recipe to use in just about any dish? Turn to these Pan-Roasted Chicken Breasts. Fresh herbs and butter add taste and crispness to the chicken that can be chopped or shredded to add into casseroles, salads, soups, or pastas. You might just find yourself making Pan-Roasted Chicken Breasts every week with how versatile they are.


4 chicken breast halves, boneless
salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon fresh thyme, parsley, or rosemary, chopped
1/4 cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth


Step 1

Season the chicken on both sides with salt and pepper.

Step 2

Heat the olive oil in a heavy skillet over medium-high heat until it starts to shimmer.

Step 3

Place the chicken breasts, skin side down, in a skillet. Sprinkle with the fresh herbs. Do not disturb the breasts until the skin side sears, about 5-6 minutes.

Step 4

Flip the chicken and cook until the internal temperature reaches 15o degrees F, about 5 minutes.

Step 5

Add the vinegar and butter to the pan with the chicken.

Step 6

Shake the pan gently until the butter melts and the internal temperature of the chicken reaches 165 degrees F, about 2-3 minutes more.

Step 7

Add a splash of chicken broth if the sauce needs to be thinned.

Step 8

Serve hot!

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