Pan-Roasted Chicken Breasts

This chicken breast skillet recipe is fast, easy, and delicious. You can easily monitor the internal temperature of the meat when pan-roasting chicken. Leaving the skin on adds a lot of flavor and much-needed moisture. I used apple cider vinegar, but any vinegar will work. Some of my favorites are sherry, balsamic, rice, and champagne vinegar.

Ingredients :

• 4 boneless chicken breast halves with skin
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
• ¼ cup apple cider vinegar
• 4 tablespoons cold butter, cut into small pieces
• 1 tablespoon chicken broth (or water), if needed to thin sauce

Directions :

1. Gather all ingredients.
2. Season chicken on both sides with salt and pepper.
3. 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.
4. 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.
5. 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.
6. Stir in 1 tablespoon chicken broth to thin sauce.