Crispy Skinned Pan-Roasted Chicken Breasts with Rosemary & Thyme Pan Sauce

Preheat your oven to 350 F and season the boneless, skin-on chicken breasts (season the skin side) with a generous amount of kosher salt and black pepper.

Heat a large oven-safe skillet over medium-medium-high heat. When the pan is hot (I check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.

Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear them. Make sure that you don’t not touch or move them for 6-8 minutes.

Sprinkle the tops with kosher salt and black pepper before turning and continue to cook the other side for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.

Return all the breasts back to the pan and place them in a preheated 350 F oven for 15-20 minutes or until the internal temperature of your chicken is around 160 F.

Remove the chicken from the pan to a clean plate to rest, and start with the pan sauce.

Place the pan that the chicken was in onto the stove top and heat over medium-high heat.

Add in the minced shallot and cook until soft and translucent, 2-3 minutes. Add in the minced garlic and cook for 1-2 minutes.

Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer and cook for 5-8 minutes.

Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.

Lastly place chicken back in the pan before serving, spoon sauce over the top of the chicken to coat it. Plate it and serve any additional sauce on the side.