Pan-Roasted Chicken Breast
Ingredients: Boneless, skin-on chicken breast, Kosher salt, Freshly ground black pepper, Olive oil, Fresh herbs (tarragon, rosemary, or thyme) · 20 min cook time · 450kcal · ₩10,000
Ingredients
2ea Boneless, skin-on chicken breast, 10g Kosher salt, 2g Freshly ground black pepper, 30ml Olive oil, 5g Fresh herbs (tarragon, rosemary, or thyme), 2tbsp Vinegar (apple cider vinegar recommended), 2tbsp Cold butter
Instructions
1. If using split breasts, debone them by cutting along the breastbone and ribs, angling the knife towards the bone. Check for and remove any wishbone pieces from the fatter end of the breast. Optionally, remove the chicken filet (chicken finger) for more even cooking.
2. Generously season both sides of the chicken breasts with kosher salt and freshly ground black pepper.
3. Heat olive oil in a heavy-duty skillet over medium-high heat until it shimmers.
4. Place chicken breasts skin-side down in the hot skillet and sear for about 5-6 minutes until a beautiful crust forms. If desired, sprinkle fresh herbs on the meat side while searing.
5. Flip the chicken breasts, reduce heat to medium, and continue cooking until the internal temperature reaches 150°F (66°C).
6. Once the chicken reaches 150°F, add about 2 tablespoons of vinegar and 2 tablespoons of cold butter to the pan. Swirl to combine and melt the butter, creating a pan sauce.
7. Turn off the heat. The residual heat and sauce will bring the chicken to an ideal internal temperature of 155-160°F (68-71°C).
8. Serve immediately, spooning the pan sauce over the chicken. Check for seasoning before serving.
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