Pan-Roasted Chicken Breasts Recipe

I had two very large bone-in chicken breasts, each weighing nearly 3/4 lb, and stumbled upon this recipe. Despite the cold weather in January, I managed to find some fresh rosemary and thyme in my snow-covered garden to give it a shot. To my surprise, the dish turned out fantastic! Removing the bones from the chicken was a breeze with my kitchen shears. I simply followed the bones and cartilage closely, making my way through the thick meat. It was easy and more economical than buying boneless chicken from the store. Instead of vinegar, I used fresh lemon juice as a substitute. I had previously tried a similar recipe with vinegar and wasn't a fan, but the lemon juice added a delicious twist. The chicken cooked quickly and turned out tender, juicy, and bursting with flavor. This recipe is perfect for a simple and healthy chicken dinner option.

In his video, Chef John points out that it can be difficult to find boneless skin-on chicken breasts in stores, so he deboned his own for the recipe. Despite their size, the cooking time needed adjustment. Using a thermometer is recommended over relying on appearance. The cooking method works well, but using a splatter guard is advisable to prevent a messy stove. Regarding the sauce, we found it too acidic with 1/4 cup of vinegar. In the future, white wine and lemon juice could be used instead of vinegar, reducing it before incorporating the butter.

I decided to try this recipe using skinless, boneless chicken breast and it turned out fantastic! The chicken was juicy and flavorful, not dry at all. I seasoned it with sea salt, pepper, and herbes de Provence while cooking. The sauce, made with white wine vinegar and lemon juice, had a nice tangy flavor complemented by butter. I served the chicken with fluffy mashed potatoes and steamed green beans, both drizzled with butter. This recipe has earned a permanent spot in my collection as I love experimenting with different sauce variations. Highly recommend it to any chicken enthusiast!

I prepared this dish using skinless, boneless chicken breasts cut in half. Instead of using chicken fat from the skin, I opted for Crisco to brown them. I also used white Balsamic vinegar, which added a wonderful flavor to the dish. The chicken turned out juicy and delicious, making for a great meal!

I followed the recipe as written, but since it's fall, I threw in some frozen peas and carrots and boiled a few baby potatoes on the side to substitute for the salad. I mixed the boiled potatoes with the peas & carrots and topped them with the chicken. It turned out to be a delicious and speedy one-pan meal. I didn't have apple cider vinegar, so I used balsamic instead. Next time, I may use a bit less, but it still tasted great. If you try my version, be sure to have a crusty baguette on hand to soak up the delicious pan juices!

While I initially considered adding heavy cream to the sauce during preparation, I found that it was surprisingly delicious on its own. The addition of cider vinegar brought a refreshing touch and enhanced the flavors beautifully.

When I watched the video, the instructions were to use any type of vinegar of your choice. I opted for champagne vinegar and added a tablespoon of wine to help thin out the sauce.

Fantastic chicken breast recipe, will definitely make it again!

This recipe was quick and easy to follow. I used the roasted chicken for a dish, so I skipped making the sauce, but the chicken turned out moist, flavorful, and delicious. I will definitely be making this again.