Step 1

Sear the chicken. Pat dry the chicken with a paper towel. Sprinkle the chicken breasts with salt and pepper, making sure to get it under the skin and directly onto the meat. Heat a skillet on the stove over medium heat. Add the olive oil to the pan once its hot. Place the chicken in the skillet skin side down and sear it for 5-8 minutes.

Step 2

Roast the chicken. Preheat the oven to 450 degrees. Flip the chicken so they are skin side up and place the skillet in the oven. Roast the chicken for 25-35 minutes. Check the chicken with a meat thermometer by inserting the thermometer about 1 inch deep into the thickest part of the chicken. Remove the chicken from the oven when the chicken has reached 160 degrees. Remove the chicken from the oven and allow it to rest for 10 minutes.

Step 3

Make the white wine pan sauce. Melt the butter in skillet. Sautè the garlic in the butter for 2 minutes. Add the fresh herbs and white wine to the skillet and bring it to a light simmer. Place the chicken in the pan and baste it with spoonfuls of the white wine pan sauce. Allow the sauce to reduce and simmer for 10 minutes.

Step 4

Serve. Slice the chicken breasts, then serve with spoonfuls of white wine pan sauce over it. Mangia!