This perfectly pan-roasted chicken breast is golden brown on the outside, juicy in the middle, and tastes so amazing! The chicken breast is cooked on a pan with butter and fresh herbs leaving it full of flavor.
Making this meal is so fast and easy! For this recipe, I use boneless skin-on chicken breasts. Leaving the skin on adds a lot of flavors and much-needed moisture.
However, if you cannot find chicken breasts with the skin left on and the bone out, you can use chicken breasts with the bone in, skinless breasts, or even chicken thighs.
- 4 boneless chicken breast halves with skin
- 2 tablespoons olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
- 4 tablespoons cold butter, cut into small pieces
- 1 tablespoon chicken broth (or water), if needed to thin sauce
- freshly ground black pepper to taste
- salt to taste
- Pat the chicken breasts dry then season the chicken on both sides with salt and pepper.
- Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer.
- Place chicken breasts in skillet skin side down.
- Sprinkle with fresh herbs. Do not disturb the breasts for about 5 or 6 minutes until the skin side sears.
- Carefully flip the Cook until the internal temperature reaches 150°F, about 5 minutes.
- Add vinegar and butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of the chicken reaches 160 to 165°F, 2 to 3 minutes more.
- Add a splash of chicken broth or water if the sauce needs to be thinned.
- Serve and enjoy.