Pan-Roasted Chicken Breasts Recipe

  • 4 boneless chicken breast halves with skin
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (optional)
  • 2 tablespoons olive oil
  • 1/4 cup apple cider vinegar
  • 4 tablespoons cold butter, cut into small pieces
  • 1 tablespoon chicken broth (or water), if needed to thin sauce
  1. Season chicken on both sides with salt and pepper.
  2. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  3. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.