Pan-Roasted Chicken Breasts: Quick and Easy Main Dish
Welcome to our mouth-watering recipe for Pan-Roasted Chicken Breasts that will become your go-to meal. This dish is fast, easy, and delicious, perfect for those busy weeknights. By employing the method of pan-roasting, you can easily monitor the internal temperature, ensuring perfectly cooked chicken every time. Moreover, leaving the skin on these chicken breasts adds a lot of flavor and much-needed moisture.
Yield: Servings and Cooking Time
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Yield: 4 servings
Ingredients for Pan-Roasted Chicken Breasts
This recipe calls for simple yet flavorful ingredients that are likely already in your pantry:
- 4 boneless chicken breast halves with skin
- Salt and freshly ground pepper to taste
- 1 tablespoon chopped fresh herbs (such as thyme, parsley, rosemary) (Optional)
- 2 tablespoons olive oil
- 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 for Perfectly Pan-Roasted Chicken Breasts
This step-by-step guide will ensure your Pan-Roasted Chicken Breasts are juicy and flavorful. Here’s how:
Step 1: Prepare the Chicken
Firstly, season the chicken breast halves generously with salt and pepper, and, if desired, the optional chopped fresh herbs for an aromatic infusion.
Step 2: Searing the Chicken
In a heavy skillet, heat the olive oil over medium-high heat until hot. Place the chicken breasts skin-side down and sear until the skin is golden and crisp, about 5 minutes.
Step 3: Completing the Cooking Process
Flip the chicken breasts over, reduce the heat to medium, and continue cooking until no longer pink in the center, about 5-7 minutes more. Use a meat thermometer to ensure an internal temperature of 165°F.
Step 4: Create the Pan Sauce
Meanwhile, during the last few minutes of cooking, add the apple cider vinegar to the skillet and scrape up any browned bits, which adds depth to the sauce. Stir in the cold butter, a piece at a time, to create a creamy consistency. If the sauce is too thick, add a splash of chicken broth or water to thin it.
Tips for Keeping Your Pan-Roasted Chicken Breast Juicy
To clarify, the key to juicy Pan-Roasted Chicken Breasts lies in not overcooking and allowing the meat to rest briefly before cutting. Moreover, adding butter during sauce preparation helps retain moisture.
Healthier Cooking Recommendations
If you’re looking to make this dish healthier, you can use skinless chicken breasts for a lower-calorie option. In addition, reduce the amount of butter in the sauce for a lighter finish. Alternatively, use an air fryer for the cooking process to reduce oil usage while still achieving a crispy texture.
Why You’ll Love Pan-Roasted Chicken Breasts
There are several reasons to love this recipe. Firstly, it’s quick, with a total time of only 17 minutes. Secondly, it’s full of flavor, offering a delicious balance of savory and tangy notes thanks to the apple cider vinegar sauce. Finally, it’s versatile and works well with a variety of sides like roasted vegetables or a fresh salad.
In conclusion, this Pan-Roasted Chicken Breasts recipe is a testament to how flavorful a simple dish can be. Try it today and experience the perfect harmony of crispy skin and moist meat!
