Pan-Roasted Chicken Breasts

4 servings Prep: 5m Cook: 15m

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.

Scale to servings (original: 4)

Ingredients

Chicken Breast

Black Pepper

2.0 tbsp Olive Oil

1.0 tbsp chopped fresh herbs (thyme, parsley, rosemary) (Optional)

⚠️ ¼ cup apple cider vinegar

4.0 tbsp Butter

1.0 tbsp Chicken Breast

Instructions

1. Gather all ingredients.

2. Season chicken on both sides with salt and pepper.

3. 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.

4. 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.

5. 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.

6. Stir in 1 tablespoon chicken broth to thin sauce.