Go Back
Pan-Roasted Chicken Breasts (Skillet Method)

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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