This chicken breast skillet recipe is Chef John's version of pan-roasted chicken breasts that cook fast and stay juicy for an easy weeknight meal.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
462 Calories
Recipe Instructions
Step 1
Season chicken on both sides with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
Stir in 1 tablespoon chicken broth to thin sauce.
Step 5
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.
Ingredients
2 tablespoons olive oil
salt and freshly ground black pepper to taste
4 boneless chicken breast halves with skin
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce
