Description
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.
Ingredients
- 4 boneless chicken breast halves with skin
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
- 2 tablespoons olive oil
- ΒΌ cup apple cider vinegar
- 4 tablespoons cold butter, cut into small pieces
- 1 tablespoon chicken broth (or water), if needed to thin sauce
Instructions
- 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 skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown
- 5 to 6 minutes.
- Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees F (66 degrees C)
- about 5 minutes.
- Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees F (74 degrees C)
- 2 to 3 minutes more.
- Stir in 1 tablespoon chicken broth to thin sauce.
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Servings: 4