Rating: 4.5 stars 4.5
213 Ratings
  • 5 star values: 143
  • 4 star values: 56
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1

This chicken breast skillet recipe is fast, easy, and delicious. You can easily monitor the internal temperature of the meat when pan-roasting chicken. Leaving the skin on adds a lot of flavor and much-needed moisture. I used apple cider vinegar, but any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

462 calories; protein 45.1g; carbohydrates 0.3g; fat 30g; cholesterol 157.2mg; sodium 243.5mg. Full Nutrition