Pan-Roasted Chicken Breasts

 

Why You’ll Love This Recipe

Pan-roasting chicken breasts is quick, easy, and yields restaurant-quality results in under 20 minutes. The skin crisps beautifully, the meat stays tender, and the vinegar-butter sauce adds a subtle tang and richness. Perfect for a weeknight dinner, date night, or a simple family meal.

Ingredients

• 4 boneless chicken breast halves with skin
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (optional)
• ¼ cup apple cider vinegar
• 4 tablespoons cold butter, cut into small pieces
• 1 tablespoon chicken broth (or water), if needed to thin sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

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 shimmering. Place chicken breasts skin-side down in the skillet and sprinkle with fresh herbs if using. Cook until the bottoms are well seared and golden brown, 5–6 minutes.
4. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center reads 150°F (66°C), about 5 minutes.
5. Add apple cider vinegar and cold butter to the pan with the chicken. Shake the pan gently until the butter melts and the internal temperature of the chicken reaches at least 165°F (74°C), 2–3 minutes more.
6. Stir in 1 tablespoon chicken broth if needed to thin the sauce. Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Variations

• Different Vinegars: Substitute apple cider vinegar with balsamic, sherry, rice, or champagne vinegar.
• Herb Variations: Use rosemary, thyme, or parsley individually or in combination.
• Garlic Butter: Add 1–2 cloves of minced garlic when adding butter for extra flavor.
• Spicy Twist: Sprinkle a pinch of red pepper flakes during cooking.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid drying out the chicken. The pan sauce can be reheated separately and poured over the chicken before serving.

FAQs

1. Can I use skinless chicken breasts?

Yes, but the chicken may be slightly less juicy and the pan sauce will have less flavor.

2. What if my chicken isn’t browning?

Ensure the skillet is hot enough and avoid overcrowding the pan. Pat chicken dry before cooking.

3. Can I make this in advance?

You can cook chicken ahead, but reheat gently to maintain moisture. Add butter and vinegar just before serving for a fresh pan sauce.

4. Can I use frozen chicken breasts?

Thaw completely before pan-roasting to ensure even cooking.

5. Can I use a different type of fat?

Yes, ghee, avocado oil, or vegetable oil can replace olive oil.

6. How do I know when the chicken is done?

Use an instant-read thermometer; the internal temperature should reach 165°F (74°C).

7. Can I add vegetables to the pan?

Yes, vegetables like asparagus, mushrooms, or green beans can be added, but cook them according to their required time.

8. Can I make this dairy-free?

Omit the butter or replace it with a dairy-free alternative like olive oil or coconut oil.

9. Can I double the recipe?

Yes, but cook in batches to ensure even searing.

10. Can I bake the chicken instead?

Yes, sear the chicken in a skillet first, then transfer to a preheated oven at 375°F (190°C) for 10–12 minutes.

Conclusion

Pan-roasted chicken breasts are a simple yet elegant meal that balances crisp skin, tender meat, and a buttery, tangy pan sauce. Quick to prepare and full of flavor, this recipe is perfect for busy weeknights or when you want a restaurant-quality chicken dinner at home.

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