This chicken breast skillet recipe is fast, easy, and delicious. You can easily monitor the internal temperature of the meat when pan-roasting chicken. Leaving the skin on adds a lot of flavor and much-needed moisture. I used apple cider vinegar, but any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.
Pan-Roasted Chicken Breasts
This chicken breast skillet recipe is fast, easy, and delicious. You can easily monitor the internal temperature of the meat when pan-roasting chicken. Leaving the skin on adds a lot of flavor and much-needed moisture. I used apple cider vinegar, but any vinegar will work. Some of my favorites are 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)
- ΒΌ cup apple cider vinegar
- 4 tablespoons cold butter cut into small pieces
- 1 tablespoon chicken broth or water, if needed to thin sauce
Instructions
- Gather all ingredients.
- 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.
