Name: Pan-Roasted Chicken Breasts
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Boneless chicken breast halves with skin - 4; Salt and freshly ground black pepper to taste - 4; Olive oil - 2 tablespoons; Chopped fresh herbs (thyme, parsley, rosemary) (Optional) - 1 tablespoon; Apple cider vinegar - ¼ cup; Cold butter, cut into small pieces - 4 tablespoons; Chicken broth (or water), if needed to thin sauce - 1 tablespoon

Ingredients for - Pan-Roasted Chicken Breasts

1. Boneless chicken breast halves with skin 4

2. Salt and freshly ground black pepper to taste 4

3. Olive oil 2 tablespoons

4. Chopped fresh herbs (thyme, parsley, rosemary) (Optional) 1 tablespoon

5. Apple cider vinegar ¼ cup

6. Cold butter, cut into small pieces 4 tablespoons

7. Chicken broth (or water), if needed to thin sauce 1 tablespoon

How to cook deliciously - Pan-Roasted Chicken Breasts

1 . Stage

Season chicken on both sides with salt and pepper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Stir in 1 tablespoon chicken broth to thin sauce. Dotdash Meredith Food Studios