Description
This Pan-Roasted Chicken Breasts recipe delivers juicy, flavorful chicken with a crispy skin finish and a tangy pan sauce made from apple cider vinegar and butter. Perfect for a quick and elegant dinner, it combines simple ingredients and a straightforward cooking method for a delicious result in under 20 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skin-on chicken breast halves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) – Optional
Pan Sauce
- ¼ cup apple cider vinegar
- 4 tablespoons cold butter, cut into small pieces
- 1 tablespoon chicken broth or water (optional, to thin sauce)
Instructions
- Season and Sear: Season the chicken breasts generously with salt and freshly ground black pepper. Heat the olive oil in a skillet over medium-high heat. Place the chicken breasts skin-side down in the skillet and sprinkle the chopped fresh herbs over them if using. Cook without moving until the skin is golden brown and crispy, about 5-6 minutes.
- Cook Through: Flip the chicken breasts carefully and cook on the other side. Use an instant-read thermometer to check the internal temperature; continue cooking until it reaches 150°F (66°C), which should take about 5 minutes.
- Make Pan Sauce: Add the apple cider vinegar and the cold butter pieces directly into the skillet with the chicken. Gently shake the skillet to help melt the butter and incorporate it into the vinegar, creating a rich pan sauce. Continue cooking until the chicken’s internal temperature reaches 165°F (74°C), about 2-3 minutes.
- Finish and Serve: If you prefer a thinner sauce, stir in a tablespoon of chicken broth or water to loosen it. Serve the chicken breasts immediately, spooning the tangy pan sauce over the top for maximum flavor.
Notes
- Using skin-on chicken breasts ensures a crispy, flavorful crust.
- Fresh herbs are optional but add a lovely aromatic touch.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Adjust the seasoning of the pan sauce with salt and pepper if needed before serving.
- Instant-read thermometer is recommended for precise doneness.
