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My review
Pan-Roasted Chicken Breasts
Chef John
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
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
Read all reviews 99120 Ratings
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Most helpful positive review
1/6/2016
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
10/13/2016
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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1/6/2016
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...
11/17/2015
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 ...
12/29/2015
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. ...
1/20/2016
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...
2/26/2016
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...
2/26/2016
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...
1/20/2016
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...
1/8/2016
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 ...