Pan-Roasted Chicken Breasts Recipe

These Pan-Roasted Chicken Breasts are a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion meal! Imagine juicy, flavorful chicken breasts with crispy skin, cooked to perfection in a skillet with a touch of herbs and a rich pan sauce. This recipe is incredibly easy to make and requires minimal ingredients, making it a versatile and convenient option for any home cook.

Why You’ll Love This Recipe

• Flavorful and Juicy: The combination of crispy skin, tender meat, and a flavorful pan sauce creates a delicious and satisfying dish.
• Easy to Make: This recipe is surprisingly simple to prepare, even for beginner cooks.
• Versatile: Serve these chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
• Quick and Convenient: This dish comes together in just 20 minutes, making it perfect for busy weeknights.

this Recipe

Ingredients

• Boneless, skin-on chicken breasts: The key to juicy and flavorful chicken with crispy skin.
• Salt and freshly ground black pepper: Seasonings to enhance the flavor of the chicken.
• Olive oil: Used to sear the chicken and create a flavorful base for the pan sauce.
• Fresh herbs (optional): Thyme, parsley, and rosemary add a fragrant touch.
• Apple cider vinegar: Adds a touch of acidity and brightness to the pan sauce.
• Cold butter: Creates a rich and emulsified pan sauce.
• Chicken broth (or water): Used to thin the pan sauce if needed.

Note: For exact measurements, see the recipe card below!

How to Make Pan-Roasted Chicken Breasts

Step 1: Season and Sear

Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a heavy skillet over medium-high heat until it shimmers. Place the chicken breasts skin-side down in the skillet and sprinkle with fresh herbs, if using. Cook until the skin is golden brown and crispy, about 5-6 minutes.

Step 2: Cook Through

Flip the chicken breasts and continue cooking until an instant-read thermometer inserted into the thickest part registers 150°F (66°C), about 5 minutes more.

Step 3: Make the Pan Sauce

Add the apple cider vinegar and cold butter to the skillet. Gently shake the pan until the butter melts and the internal temperature of the chicken reaches at least 165°F (74°C), about 2-3 minutes longer. If desired, stir in 1 tablespoon of chicken broth or water to thin the sauce.

Step 4: Serve

Transfer the chicken breasts to a serving platter and spoon the pan sauce over them. Serve immediately with your favorite sides.

Pro Tips for Making the Recipe

• Use high-quality chicken: For the best flavor and texture, use high-quality chicken breasts.
• Don’t overcrowd the pan: Cooking the chicken in a single layer ensures even browning and prevents steaming.
• Use a meat thermometer: A meat thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
• Rest the chicken: Allow the chicken to rest for a few minutes after cooking to allow the juices to redistribute, resulting in more tender and flavorful meat.

How to Serve

These Pan-Roasted Chicken Breasts are delicious with a variety of sides:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing for this dish.
• Roasted Vegetables: Roasted vegetables, such as broccoli, carrots, or Brussels sprouts, add a healthy and colorful touch.
• Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the chicken.

Make Ahead and Storage

These Pan-Roasted Chicken Breasts are best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken breasts in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze the cooked chicken breasts for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in the microwave or on the stovetop over low heat until warmed through.

FAQs

1. Can I use boneless, skinless chicken breasts? Yes, you can! However, cooking with the skin on helps to keep the chicken moist and adds flavor. If using skinless breasts, reduce the cooking time slightly.

2. Can I use a different type of vinegar? Yes, you can! White wine vinegar, red wine vinegar, or even lemon juice would be delicious substitutes for apple cider vinegar.

3. Can I add other seasonings to the chicken? Absolutely! Feel free to experiment with your favorite seasonings, such as paprika, garlic powder, or onion powder.

4. Can I make this recipe in the oven? Yes, you can! Preheat your oven to 400°F. Sear the chicken in a skillet, then transfer it to a baking dish and bake for 15-20 minutes, or until cooked through.

This Pan-Roasted Chicken Breasts Recipe is a simple, flavorful, and elegant way to enjoy a classic dish. With its crispy skin, tender meat, and versatile serving options, it’s a recipe you’ll want to make again and again!

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