Meat and Poultry Chicken Chicken Breast Skillet Chicken Pan-Roasted Chicken Breasts 4.6 (249) 198 Reviews 70 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 70 70 70 70 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 boneless chicken breast halves with skin salt and freshly ground black pepper to taste 2 tablespoons olive oil 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional) ¼ cup apple cider vinegar 4 tablespoons cold butter, cut into small pieces 1 tablespoon chicken broth (or water), if needed to thin sauce Directions Gather all ingredients. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Stir in 1 tablespoon chicken broth to thin sauce. Dotdash Meredith Food Studios I Made It Print 924 home cooks made it! Nutrition Facts (per serving) 462 Calories 30g Fat 0g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 462 % Daily Value * Total Fat 30g 38% Saturated Fat 12g 58% Cholesterol 157mg 52% Sodium 244mg 11% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Total Sugars 0g Protein 45g 90% Vitamin C 1mg 1% Calcium 28mg 2% Iron 2mg 10% Potassium 387mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.