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1
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.
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2
Heat a large oven-safe skillet over medium-medium-high heat.
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3
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.
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4
Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear them.
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5
Make sure that you dont not touch or move them for 6-8 minutes.
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6
Sprinkle the tops with kosher salt and black pepper before turning and continue to cook the other side for four more minutes.
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7
Remove to a clean plate and repeat with the two remaining chicken breasts.
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8
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.
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9
Remove the chicken from the pan to a clean plate to rest, and start with the pan sauce.
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10
Place the pan that the chicken was in onto the stove top and heat over medium-high heat.
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11
Add in the minced shallot and cook until soft and translucent, 2-3 minutes.
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12
Add in the minced garlic and cook for 1-2 minutes.
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13
Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer and cook for 5-8 minutes.
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14
Remove the herbs and whisk in the tablespoon of butter.
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15
Season according to taste with desired amount of salt and pepper.
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16
Lastly place chicken back in the pan before serving, spoon sauce over the top of the chicken to coat it.
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17
Plate it and serve any additional sauce on the side.
