Description
This Pan-Roasted Chicken Breasts recipe delivers juicy, tender chicken with a golden, crispy skin and a tangy buttery pan sauce. Perfect for a quick and elegant weeknight dinner, the chicken is seared then simmered in a flavorful combination of apple cider vinegar, fresh herbs, and butter, creating a luscious sauce that complements the savory meat perfectly.
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
Sauce
- 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 and Sear the Chicken: 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 skin-side down in the hot oil and sprinkle with chopped fresh herbs if using. Cook undisturbed until the skin turns golden brown and crispy, about 5 to 6 minutes.
- Flip and Continue Cooking: Flip the chicken breasts carefully and continue cooking on the other side until an instant-read thermometer inserted into the thickest part registers 150°F (66°C), about 5 more minutes.
- Add Vinegar and Butter to Make Sauce: Pour in the apple cider vinegar and add the cold butter pieces to the skillet. Gently shake the skillet to help the butter melt and emulsify with the vinegar, forming a rich sauce. Cook until the chicken reaches an internal temperature of 165°F (74°C), about 2 to 3 more minutes.
- Adjust Sauce Consistency and Serve: If the sauce is too thick, stir in chicken broth or water to thin it to your desired consistency. Serve the chicken breasts immediately, spooning the warm pan sauce over the top for maximum flavor.
Notes
- Using boneless, skin-on chicken breasts helps achieve crispy skin while keeping the meat juicy.
- Fresh herbs add aroma and flavor but are optional based on preference.
- Use an instant-read thermometer to ensure the chicken is perfectly cooked and safe to eat.
- The buttery vinegar sauce is best served immediately; reheat gently if needed.
- Chicken broth can be substituted with water if preferred or omitted for a more concentrated sauce.
