Chicken recipes

Pan-Roasted Chicken Breasts

These chicken breasts are rapid, smooth, and delicious. By ‘pan-roasting,’ you could without problems reveal the inner temp. Leaving the skin on provides a whole lot of taste and plenty of needed moisture.

Pan-Roasted Chicken Breasts

Pan-Roasted Chicken Breasts



  • Season chicken on both sides with salt and pepper.

  • 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.

  • Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if the 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.

    Partner Tip

    Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    462 calories; 30 g total fat; 157 mg cholesterol; 244 mg sodium. 0.3 g carbohydrates; 45.1 g protein; Full Nutrition

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