Pan-Roasted Chicken Breasts

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

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
• 0.25 cup apple cider vinegar
• 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)

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.

Step 6

Gather all ingredients.