Eggless Pollo al Burro
Total time35 min
Prep time10 min
Cook time25 min
4.6(10)
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tsp fine sea salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, thinly sliced
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels and season all over with the sea salt.
- 2
Heat the olive oil and 1 tbsp of the butter in a 12-inch stainless steel or cast iron skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases cleanly from the pan.
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