Pan Roasted Chicken Breast Recipe
I stumbled upon this pan-roasted chicken breast recipe years ago during a food blogger workshop. I was fascinated by its simplicity and the mouthwatering results.
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Servings: 4 Servings
Calories: 280kcal
Equipment
- large skillet
Ingredients
- 4 boneless skinless chicken breast halves (with skin on for added flavor)
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- ¼ cup apple cider vinegar
- 1 tablespoon freshly chopped mixed herbs such as thyme, parsley, and rosemary, optional
- 4 tablespoons cold unsalted butter cut into small cubes
- 1 tablespoon chicken stock or water, if needed to adjust sauce consistency
- 1 teaspoon Dijon mustard optional, for a subtle tangy flavor boost
- ½ teaspoon garlic powder optional, for an extra savory depth
Instructions
Step 1: Prepare the Chicken
- First things first, season your chicken breasts generously with salt and pepper. This is key to elevating the flavor. Remember, seasoning is your best friend in the kitchen!
Step 2: Sear in Olive Oil
- In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, place the chicken skin-side down. Sear for about 7-8 minutes, until that lovely golden crust starts to form. Don’t rush this step; patience pays off.
Step 3: Flip and Cook
- Now, flip the chicken over. Sear the other side for an additional 3-4 minutes. You want to lock in all those delicious juices.
Step 4: Deglaze with Vinegar
- Once you’ve flipped the chicken, pour in the apple cider vinegar. This is a great time to scrape any brown bits off the bottom of the pan – that’s where the flavor lives.
Step 5: Add Herbs and Butter
- Reduce the heat to low. Clear a small space in the skillet and add your herbs and cold butter cubes. Stir gently, allowing the butter to melt and form a natural sauce.
Step 6: Finish Cooking
- If needed, add a splash of chicken stock (or water) to achieve the right consistency of the sauce. Cook for an additional 5 minutes. The internal temperature of the chicken should reach 165°F; use a meat thermometer to be sure.
Step 7: Rest and Serve
- After cooking, let your chicken rest for 5-10 minutes. This allows the juices to redistribute. Then, slice and pour the buttery sauce over the top before serving. It’s time to enjoy!
Notes
Here are a few tips to ensure your pan-roasted chicken turns out fantastic:
- Use a Heavy Skillet: A cast-iron skillet is ideal for even cooking and great heat retention.
- Let the Chicken Sit at Room Temperature: This helps in cooking evenly.
- Experiment with Herbs: Don’t hesitate to mix and match your herb choices based on what you have on hand.
- Avoid Crowding the Pan: If you increase the recipe, use a larger skillet or cook in batches.
- Consider the Skin On/Off Debate: Skin-on chicken provides flavor and moisture. Remove it later if you prefer lean meat.