These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Pan-Roasted Chicken Breasts

chicken breast halves

salt and black pepper

herbs (thyme, parsley, rosemary)

olive oil

apple cider vinegar

butter,

chicken broth (or water), if needed to thin sauce

Season 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 until the skin side sears, 5 or 6 minutes. Turn chicken.


Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.


I had a couple very large bone-in chicken breasts to use , near 3/4 lb. each, and I found this recipe. On this cold January day I didn't have much hope of having usable fresh herbs and thought I was going to have to improvise with dry but I was surprised that I was able to scrounge up some rosemary and thyme out of my ice and snow covered garden to give this a try.  A happy cook I was! De-boning the chicken was easy using my kitchen shears. I just followed along and cut as close to the bones/cartilage as possible, feeling my way through the thicker meat. Very easy to do and more cost effective than buying boneless in the store. I did substitute fresh lemon juice for the vinegar. I've tried vinegar in a similar recipe and didn't like the results. The lemon juice was a delicious addition. This chicken was done in no time at all and was tender, juicy and flavorful. This is a great method for a quick healthy chicken dinner.

I don't believe you have to have skin on. This worked fine with tenderloins. Do be mindful of the vinegar and butter amount used to the amount of chicken cooked. I used Basil for the seasoning. All in all, excellent alternative to the same old pan chicken I was doing for years!

As Chef John mentions in the video, boneless skin ON breast are hard to find in the market - I de-boned my own.  They were still fairly large.  Accordingly, cooking time had to be increased.  I use a thermometer, not comfortable to go by 'looks'.   The method is fine, although - I suggest using a splatter guard or it will make a mess of your stove.  As for the sauce - for us it was too acidic.  1/4 cup of vinegar is quite a bit.  Next time,  I would use white wine and some lemon juice, instead of the vinegar, cook that down and then add the butter.

Like a few others, I also gave it a try using a skinless, boneless breast as that is what I had on hand and it turned out excellent! Not dry at all, absolutely nice and plump and juicy. I seasoned with sea salt, pepper and some herbes de Provence while cooking. For my sauce, I used a good quality white wine vinegar and a bit of lemon juice which gave the sauce a nice bite but not bitter or sour at all, thanks to the butter. Served with some fluffy mashed potatoes and some steamed green beans. With butter on both, of course! :)

This will be a keeper for me because I am always looking for new ways to cook chicken breasts and I already have a few ideas in mind for different sauce combinations to try. An excellent recipe that I encourage any chicken lover to try.

This was really good! After reading some reviews I was worried about the vinegar but that was not at all an issue.  As it cooked it mellowed and gave it great flavor. Don't fear the vinegar!  No fresh herbs on hand so I used dried. It was even a hit with the kids and I will make it again!

Hands down the ABSOLUTE BEST chicken breast recipe that I've made in 25 years of cooking.  The chicken was juicy, cooked through, the sauce was simple and heavenly.  Normally I stay away from white meat because I have GERD and dry chicken breast is hard to swallow unless it's been slathered in gravy or sauce.  But I didn't have a single problem with this chicken -- and wish that there had been enough for a second helping!

Made this tonight and it was delicious! My hubby and teenage son really liked the sauce. I made it as written and used fresh thyme. I thought the apple cider vinegar and butter made a wonderfully tasty sauce. I did use a couple splashes of chicken broth to thin out the sauce. Served with halved red potatoes and baby broccoli cooked in the oven, and fresh spinach salad. Yummy!

This is a quick, easy meat to whip up and add to veggies.  I liked that it's light and doesn't have a heavy sauce.  I used apple cider vinegar and dried rosemary because I didn't have any fresh rosemary, but it still turned out good.

I tried this recipe tonight and it was delicious. I halved the recipe and used skinless, boneless breasts, and prepared exactly as written, using apple cider vinegar and dried rosemary.  The breasts were moist and tender.  I think I'll be making this recipe again and again yummmmmmm.

the chicken was good but it ended up burning a bit then when i added the vinegar and butter it just boiled and got sticky. but other than the sauce really nice!

Try this quick and easy stove top chicken recipe with butter pan sauce.

pan-roasted chicken breasts

Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 4

Cost: $8.95 /serving

Author : Chef John

Ingredients

Instructions

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