Pan-Roasted Chicken Breasts

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

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)

¼ cup apple cider vinegar

4 tablespoons cold butter, cut into small pieces

1 tablespoon chicken broth (or water), if needed to thin sauce

Directions

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

• Calories: 462 kcal
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 157 mg
• Sodium: 244 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 45 g