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 (optional, to thin sauce)

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Gather all ingredients.
Season chicken on both sides with salt and pepper.
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.
Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center reads 150°F (66°C), about 5 minutes.
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.
Stir in 1 tablespoon chicken broth if needed to thin the sauce. Serve immediately.

Substitute apple cider vinegar with balsamic, sherry, rice, or champagne vinegar for a different flavor.

Use rosemary, thyme, or parsley individually or in combination as fresh herbs.

Add 1–2 cloves of minced garlic when adding butter for a garlic-butter twist.

Sprinkle red pepper flakes during cooking for a spicy variation.

Add a splash of white wine or chicken stock to the pan sauce for extra richness.