Pan-Roasted Chicken Breasts (Skillet Method)

Pan-roasted chicken breasts are one of the fastest ways to get juicy, flavorful chicken with restaurant-quality results at home. This simple skillet recipe keeps the skin on, which adds moisture and rich flavor, while a quick vinegar-butter pan sauce ties everything together beautifully.

Ready in just 20 minutes, this dish is perfect for busy weeknights but elegant enough to serve to guests. Best of all, you can easily monitor the internal temperature, so the chicken turns out perfectly cooked every time — never dry, never bland.

Why You’ll Love This Recipe

• Juicy chicken with crispy, golden skin
• One-pan skillet recipe
• Ready in 20 minutes
• Flexible sauce — works with many vinegars or lemon
• Beginner-friendly but chef-approved

What Makes Pan-Roasted Chicken So Good?

Unlike baking alone, pan-roasting lets you build flavor quickly. The chicken skin sears in hot oil, locking in moisture, while the pan captures browned bits that become the base of a simple yet luxurious sauce.

Finishing with cold butter and vinegar creates a glossy, lightly tangy pan sauce that balances the richness of the chicken perfectly.

Best Vinegars to Use

This recipe is very flexible. Try:

• Apple cider vinegar (classic & balanced)
• Sherry vinegar (chef-style flavor)
• Balsamic vinegar (slightly sweet)
• Rice vinegar (light and mild)
• Champagne vinegar (delicate & elegant)

You can even substitute lemon juice if preferred.

Pro Tips for Perfect Results

• Always start skin-side down
• Don’t move the chicken while searing
• Use a thermometer for accuracy
• Add butter cold, not melted
• Let chicken rest briefly before slicing

How to Serve Pan-Roasted Chicken Breasts

This dish pairs beautifully with:

• Mashed potatoes
• Roasted vegetables
• Steamed rice
• Simple green salad
• Buttered noodles

Spoon extra pan sauce over everything — it’s that good.

Pan-Roasted Chicken Breasts (Skillet Recipe)

Juicy pan-roasted chicken breasts with crispy skin, finished in a skillet with a quick vinegar-butter pan sauce. Fast, easy, and full of flavor.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: American, French-Style (Technique), Western

Calories: 462

Ingredients Method Notes

Ingredients

  

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

Method

 

1. Season chicken breasts generously with salt and black pepper on both sides.
2. Heat olive oil in a heavy skillet over medium-high heat until shimmering.
3. Place chicken breasts skin-side down in the skillet and sprinkle with herbs if using.
4. Cook without moving until skin is deeply golden, about 5–6 minutes.
5. Flip chicken and cook until internal temperature reaches about 150°F (66°C), about 5 minutes.
6. Add vinegar and cold butter to the pan. Shake pan gently until butter melts and sauce forms.
7. Continue cooking until chicken reaches 165°F (74°C), about 2–3 minutes more.
8. Stir in chicken broth if needed to thin sauce.
9. Serve immediately with pan sauce spooned over chicken.

Notes

• Any vinegar works well in this recipe
• Lemon juice can be used instead of vinegar
• Always use a thermometer for best results

Nutrition Facts (Per Serving)

• Calories: 462
• Fat: 30 g
• Saturated Fat: 12 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Sugars: 0 g
• Protein: 45 g
• Cholesterol: 157 mg
• Sodium: 244 mg
• Potassium: 387 mg
• Calcium: 28 mg
• Iron: 2 mg
• Vitamin C: 1 mg