Vegan Pollo al Burro

Total time35 min

Prep time10 min

Cook time25 min

4.6

(10)

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tsp fine sea salt
2 tbsp olive oil
4 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, thinly sliced
3 sprigs fresh thyme
2 sprigs fresh rosemary
½ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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