Pan-Roasted Chicken Breast – with Apple Cider Vinegar Sauce

Perfect for a quick and flavorful weeknight dinner, this Pan-Roasted Chicken Breast recipe is a straightforward dish that comes together in just 20 minutes. The key to this recipe is the crispy skin and the tangy apple cider vinegar sauce, which adds a delicious punch to the moist and tender chicken. The apple cider vinegar deglazes the pan, creating a vibrant sauce that perfectly complements the richness of the chicken. This recipe is both simple and elegant, making it suitable for both casual family meals and dinner parties.

This Pan-Roasted Chicken Breast with Apple Cider Vinegar Sauce will quickly become a go-to recipe for several reasons. First and foremost, it’s incredibly quick to prepare, making it ideal for busy weeknights when time is of the essence. The recipe requires minimal ingredients, most of which you likely already have in your pantry. The flavor combination of crispy chicken skin, tender meat, and a tangy, buttery sauce is simply irresistible. The apple cider vinegar adds a bright, acidic note that cuts through the richness of the chicken, creating a balanced and delicious dish. Furthermore, it’s a versatile recipe that can be easily adapted to suit your personal tastes. You can experiment with different herbs, vinegars, and spices to create your own unique twist. Finally, it’s a healthy option that’s packed with protein and low in carbohydrates, making it a guilt-free indulgence.

Pan-roasting chicken breast is a technique that yields incredibly juicy and flavorful results, and this recipe elevates the simple method with the addition of a tangy apple cider vinegar sauce. The process begins with searing the chicken skin-side down in a hot skillet to achieve that coveted crispy texture. Then, the chicken is flipped and cooked until it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). The magic happens when apple cider vinegar and cold butter are added to the pan, creating a luscious sauce that coats the chicken in flavor.

This recipe is perfect for both novice and experienced cooks. The steps are straightforward, and the ingredients are easily accessible. The use of apple cider vinegar not only adds a unique flavor profile but also helps to tenderize the chicken, resulting in a moist and succulent dish. The addition of fresh herbs, such as thyme, parsley, or rosemary, adds another layer of complexity to the flavor. Whether you’re looking for a quick weeknight dinner or an elegant dish to impress your guests, this Pan-Roasted Chicken Breast with Apple Cider Vinegar Sauce is sure to deliver.

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

Step 1: Season the Chicken Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Ensure that the seasoning is evenly distributed to enhance the flavor of the chicken.

Step 2: Prepare the Herbs (Optional) If using fresh herbs, chop them finely and set aside. Fresh herbs add a vibrant aroma and flavor to the dish, complementing the tangy apple cider vinegar sauce.

Step 3: Cut the Butter Cut the cold butter into small pieces. Cold butter is crucial for creating a rich and emulsified sauce.

Step 4: Gather Remaining Ingredients Measure out the olive oil, apple cider vinegar, and chicken broth (or water). Having all the ingredients prepped and ready to go will streamline the cooking process.

Step 5: Prepare Your Cooking Station Ensure that your skillet is clean and ready to heat. Place all your ingredients within easy reach of the stove.

COOK Rating: 4.8 out of 5 stars

This Pan-Roasted Chicken Breast with Apple Cider Vinegar Sauce pairs well with a variety of side dishes. Here are a few suggestions to create a complete and balanced meal:

Steamed Vegetables: Serve with steamed broccoli, asparagus, or green beans for a healthy and colorful side. Roasted Root Vegetables: Roasted carrots, parsnips, or sweet potatoes add a touch of sweetness that complements the tangy sauce. Mashed Potatoes: Creamy mashed potatoes or mashed sweet potatoes are a comforting side that soaks up the delicious sauce. Quinoa or Rice: Quinoa or rice provides a hearty and nutritious base to accompany the chicken. Salad: A fresh salad with a light vinaigrette adds a refreshing contrast to the richness of the chicken.

Achieving crispy skin is crucial for this recipe. Make sure to pat the chicken breasts dry with paper towels before seasoning them. This will help to remove excess moisture and promote browning. Use a heavy-bottomed skillet, such as cast iron, to ensure even heat distribution and prevent the chicken from sticking. Don’t overcrowd the skillet. Cook the chicken breasts in batches if necessary to maintain a high heat and achieve proper searing. Be careful not to burn the butter when making the sauce. Keep the heat at medium-low and stir constantly until the butter is melted and emulsified. Adjust the amount of apple cider vinegar to your liking. If you prefer a milder flavor, use less vinegar or add a touch of honey or maple syrup to balance the acidity. Experiment with different herbs and spices to customize the flavor of the dish. Garlic powder, onion powder, or smoked paprika can add depth and complexity to the sauce.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Nutrition Information: Calories: 462 Protein: 45g Sodium: 250mg

This Pan-Roasted Chicken Breast with Apple Cider Vinegar Sauce is a quick, easy, and delicious recipe that’s perfect for any occasion. The combination of crispy chicken skin, tender meat, and a tangy, buttery sauce is simply irresistible. With minimal ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels. Whether you’re looking for a simple weeknight dinner or an elegant dish to impress your guests, this Pan-Roasted Chicken Breast is sure to become a staple in your repertoire. Enjoy experimenting with different herbs, vinegars, and spices to create your own unique twist on this classic recipe. Serve with your favorite side dishes for a complete and satisfying meal.

Question 1: Can I use chicken thighs instead of chicken breasts?

Answer: Yes, you can definitely use chicken thighs instead of chicken breasts. Chicken thighs tend to be more flavorful and stay moister during cooking. Just make sure to adjust the cooking time accordingly. Thighs usually require a few more minutes to reach an internal temperature of 175 degrees F (80 degrees C).

Question 2: What can I substitute for apple cider vinegar?

Answer: If you don’t have apple cider vinegar on hand, you can substitute it with other types of vinegar, such as white wine vinegar, sherry vinegar, or balsamic vinegar. Each vinegar will impart a slightly different flavor, so choose one that complements your taste preferences. White wine vinegar will offer a similar level of acidity, while balsamic vinegar will add a touch of sweetness.

Question 3: How do I ensure the chicken skin gets crispy?

Answer: To ensure crispy chicken skin, start by patting the chicken breasts dry with paper towels to remove excess moisture. Heat the olive oil in a heavy skillet over medium-high heat until it’s shimmering. Place the chicken skin-side down in the skillet and don’t move it for the first 5-6 minutes, allowing it to develop a golden-brown crust. Avoid overcrowding the pan, as this can lower the temperature and prevent the skin from crisping up properly.

Question 4: Can I make this recipe ahead of time?

Answer: While this dish is best served immediately, you can prepare the chicken ahead of time and reheat it. Cook the chicken according to the instructions, then let it cool completely before storing it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the chicken in a skillet or oven until warmed through. Be aware that the skin may not be as crispy after reheating.

Question 5: What other herbs can I use besides thyme, parsley, and rosemary?

Answer: You can experiment with a variety of herbs to customize the flavor of this dish. Some other herbs that pair well with chicken and apple cider vinegar include sage, oregano, and marjoram. Fresh herbs are always preferable, but you can also use dried herbs in a pinch. If using dried herbs, use about 1 teaspoon in place of 1 tablespoon of fresh herbs.