Pan-Roasted Chicken Breasts
Whipping up this chicken breast skillet dish is a quick and delightful endeavor. Pan-roasting chicken allows for precise temperature control. Keeping the skin intact imparts rich flavor and essential moisture. While I used apple cider vinegar, you can readily substitute any vinegar of your choice. Some of my preferred options include sherry, balsamic, rice, and champagne vinegar.
Ingredients
- 4 boneless chicken breast halves with skin
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
- ¼ cup apple cider vinegar
- 4 tablespoons cold butter, cut into small pieces
- 1 tablespoon chicken broth (or water), if needed to thin sauce
Instructions
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.
- Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C), about 5 minutes.
- Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees F (74 degrees C), 2 to 3 minutes more.
- Stir in 1 tablespoon chicken broth to thin sauce.
Nutrition
Calories: 462kcalProtein: 45gFat: 30gSaturated Fat: 12gCholesterol: 157mgSodium: 244mgPotassium: 387mgVitamin C: 1mgCalcium: 28mgIron: 2mg
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