Description

These Pan-Roasted Chicken Breasts are juicy, flavorful, and incredibly easy to make! With crispy skin and a simple pan sauce, this dish is perfect for a quick weeknight meal or a more elegant dinner.

Ingredients

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4 boneless, skin-on chicken breast halves
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) – Optional
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

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Instructions

Season and Sear: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place chicken skin-side down and sprinkle with herbs (if using). Cook until golden brown and crispy (5-6 minutes).
Cook Through: Flip chicken and cook until an instant-read thermometer inserted into the thickest part reads 150°F (66°C), about 5 minutes more.
Make Pan Sauce: Add vinegar and cold butter to the skillet. Gently shake until butter melts and chicken reaches an internal temperature of 165°F (74°C), about 2-3 minutes.
Finish and Serve: If desired, stir in chicken broth to thin the sauce. Serve the chicken breasts immediately with the pan sauce spooned over them.

Notes

For best results, pat the chicken breasts dry with paper towels before seasoning.
If you don’t have fresh herbs, you can use dried herbs, but reduce the amount to 1 teaspoon.
You can use other types of vinegar, such as white wine vinegar or balsamic vinegar, but adjust the amount to taste.

Nutrition

Serving Size: 1 chicken breast half
Calories: 300
Sugar: 1g
Sodium: 400mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 35g
Cholesterol: 120mg