Pan Roasted Chicken Breast

Pan-Roasted Chicken Breast


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


  1. Pat the chicken breasts dry then season the 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.
  3. Place chicken breasts in skillet skin side down.
  4. Sprinkle with fresh herbs. Do not disturb the breasts for about 5 or 6 minutes until the skin side sears.
  5. Carefully flip the Cook until the internal temperature reaches 150°F, about 5 minutes.
  6. 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.
  7. Add a splash of chicken broth or water if the sauce needs to be thinned.
  8. Serve and enjoy.