Recipe of the Week – Pan Roasted Chicken Breasts

posted in: Food & Recipes | 0

Lets stick with our theme of protein packed meals!  No need for the grill here!




  • 4 boneless chicken breast halves with skin
  • salt and pepper to taste
  • 1 tablespoon chopped fresh herbs, (your choice, thyme, parsley, rosemary etc.)
  • 2 tablespoons olive oil
  • 1/4 cup apple cider vinegar (any vinegar will do)
  • 4 tablespoons cold butter, cut into small pieces
  • 1 tablespoon chicken broth or water



  • 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 in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  • Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

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