DIY Recipes Try this finger-licking pan roasted chicken breast for dinner

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

  • Published:
Pan roasted chicken breast garnish with spinach play

Pan roasted chicken breast garnish with spinach

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Enjoy your super crispy French fries with this  finger-licking pan roasted chicken breast.


  • 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

  • 1/4 cup apple cider vinegar

  • 4 tablespoons cold butter, cut into small pieces

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

play Pan roasted chicken breast




  1. Wash chicken breast and place in a big saucepan.

  2. Season chicken on both sides with salt and pepper.

  3. 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.

  4. Turn chicken after 5 or 6 minutes.

  5. Cook until internal temperature reaches 150 degrees F, about 5 minutes.

  6. Add vinegar and butter to pan with chicken.

  7. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more.

  8. Add a splash of chicken broth or water if sauce needs to be thinned.

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