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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Ingredients

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

Nutrition

  • 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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Directions

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  • Prep

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  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.

Footnotes

  • 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.

Reviews

Read all reviews 36
  1. 45 Ratings

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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

I thought this was ok but not worth five stars. The chicken was very moist, pan sauce was a little bland even though I added more herbs. I probably won't make it again.

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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...

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 ...

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...

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...

In the video he showed a cut (of the split chicken breast)that is easily used to make chicken fingers - I had no idea! Glad to have that tip!

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