Simple Way to Tin Lined Copper Roasting Pan

Pan-Roasted Chicken Breasts

Stainless steel roasting oven pan dish meat baking roaster tin grill rack tray.

Recipe Summary Pan-Roasted Chicken Breasts

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Ingredients | Tin Lined Copper Roasting Pan

4 boneless chicken breast halves with skin

salt and freshly ground black pepper to taste

1 tablespoon chopped fresh herbs (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

Directions

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.

I used apple cider vinegar here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

Info | Tin Lined Copper Roasting Pan

prep: 5 mins cook: 12 mins total: 17 mins Servings: 4 Yield: 4 servings

TAG : Pan-Roasted Chicken Breasts

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes, Skillet,