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Pan-Roasted Chicken Breasts

Rated as 4.53 out of 5 Stars

"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."
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Ingredients

17 m servings 462 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Season chicken on both sides with salt and pepper.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • I used apple cider vinegar here, but literally any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 462 calories; 30 g fat; 0.3 g carbohydrates; 45.1 g protein; 157 mg cholesterol; 244 mg sodium. Full nutrition

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Reviews

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  1. 120 Ratings

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Most helpful positive review

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...

Most helpful critical review

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!

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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...

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 ...

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. ...

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 season...

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...

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 wh...

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 wonderfull...

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 ...

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 bre...