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Pan-Roasted Chicken Breasts

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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17 m servings 462 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Season 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. 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.
  3. 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.


  • 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.

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Read all reviews 57
  1. 68 Ratings

Most helpful positive review

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

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!

Most helpful
Most positive
Least positive

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...

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 ...

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. ...

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...

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...

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...

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 ...

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...

I tried this recipe tonight and it was delicious. I halved the recipe and used skinless, boneless breasts, and prepared exactly as written, using apple cider vinegar and dried rosemary. The bre...

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