Pan-Roasted Chicken Breasts

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

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.

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)

Categories

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