Pan Roasted Chicken Breast with Shivani's Butter Chicken Spice

Pan Roasted Chicken Breast with Shivani's Butter Chicken Spice


  • 4 boneless chicken breast halves with skin
  • 1 tbsp Shivani's Kitchen Butter Chicken Masala Spice 
  • Salt optional
  • 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) 
  • 2 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • 4 tablespoons cold butter, cut into small pieces
  • 1 tablespoon chicken broth (or water), if needed to thin sauce

Let's make it!

  • Step 1

Season chicken on both sides with Shivani's Butter Chicken Masala Spice blend (optional salt).

  • Step 2

Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.

  • Step 3

Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of the chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if the sauce needs to be thinned.

All of our Spice blends can be found at the following: locations or order online here.

All Shivani's Kitchen Spice blends are salt-free and gluten-free!  Proudly made in Nova Scotia, Canada.



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