This perfectly pan-roasted chicken breast is golden brown on the outside, juicy in the middle, and tastes so amazing!
- 4 boneless chicken breast halves with skin
- 2 tablespoons olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
- 4 tablespoons cold butter, cut into small pieces
- 1 tablespoon chicken broth (or water), if needed to thin sauce
freshly ground black pepper to taste
- salt to taste
- Pat the chicken breasts dry then season the 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 for about 5 or 6 minutes until the skin side sears.
- Carefully flip the Cook until the internal temperature reaches 150°F, about 5 minutes.
- Add vinegar and butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of the chicken reaches 160 to 165°F, 2 to 3 minutes more.
- Add a splash of chicken broth or water if the sauce needs to be thinned.
- Serve and enjoy.