If you are looking for a dish that balances crispy, juicy chicken with a tangy, buttery sauce, you have to try this Pan-Roasted Chicken Breast with Apple Cider Vinegar Pan Sauce Recipe. It’s a delightful combination of simple ingredients transformed into an elegant meal that’s bursting with flavor. The magic lies in that golden chicken skin and the bright, rich pan sauce that perfectly complements every bite. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe brings both comfort and sophistication to your table.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient plays a vital role, from the crispy chicken skin creating incredible texture, to the apple cider vinegar adding a lively tang that wakes up your palate. Fresh herbs bring an herbal freshness, and butter finishes the sauce with velvety richness. You really don’t need much to make this taste like a restaurant-worthy dish.
- 4 boneless, skin-on chicken breast halves: Skin on ensures a crispy exterior and juicy inside every time.
- Salt and freshly ground black pepper: Essential seasonings to enhance the chicken’s natural flavor.
- 2 tablespoons olive oil: Ideal for searing without burning, giving that perfect golden brown skin.
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) – Optional: Adds a fragrant herbal note to the chicken.
- ¼ cup apple cider vinegar: The star of the pan sauce, providing bright acidity and complexity.
- 4 tablespoons cold butter, cut into small pieces: Creates a silky, rich finish to the pan sauce.
- 1 tablespoon chicken broth (or water), if needed: Helps to thin the pan sauce to your preferred consistency.
How to Make Pan-Roasted Chicken Breast with Apple Cider Vinegar Pan Sauce Recipe
Step 1: Season and Sear the Chicken
Start by seasoning your chicken breasts generously with salt and freshly ground black pepper. Heat the olive oil in a skillet over medium-high heat until shimmering. Place the chicken breasts skin-side down, and if you’re using fresh herbs, sprinkle them on top now. Cook without moving for about 5 to 6 minutes until the skin turns a gorgeous golden brown and crisp. This step is key to achieving that irresistible crispy skin texture.
Step 2: Cook Through
Flip the chicken breasts carefully using tongs. Continue cooking for about 5 minutes more, or until an instant-read thermometer reads 150°F (66°C) in the thickest part of the breast. This ensures the chicken is cooked through but still moist. The gradual cooking after searing lets the interior stay juicy while locking in flavor.
Step 3: Make the Apple Cider Vinegar Pan Sauce
Once the chicken is cooked on both sides, lower the heat to medium. Pour in the apple cider vinegar and toss in the cold butter pieces. Gently shake the pan or stir just a bit to help the butter melt slowly, creating a luscious, glossy sauce that coats the pan perfectly. Keep cooking until the chicken’s internal temperature reaches 165°F (74°C), around 2 to 3 minutes. This final step infuses the chicken with that signature tangy, buttery goodness you crave.
Step 4: Finish and Serve
If the pan sauce seems too thick, add a splash of chicken broth or water to loosen it up to your liking. Spoon the sauce over the chicken breasts right away for that fresh, warm flavor. Serve immediately to make the most of the crispy skin and silky sauce combination!
How to Serve Pan-Roasted Chicken Breast with Apple Cider Vinegar Pan Sauce Recipe
Garnishes
A sprinkle of fresh chopped herbs like parsley or thyme not only brightens up the presentation but also adds a bit of herbal aroma that complements the apple cider vinegar sauce beautifully. A few thin lemon slices alongside the plate can enhance the fresh tang profile and elevate each bite.
Side Dishes
This Pan-Roasted Chicken Breast with Apple Cider Vinegar Pan Sauce Recipe pairs beautifully with simple, comforting sides. Think garlic mashed potatoes to soak up extra sauce or a crisp green salad for contrast in texture. Roasted root vegetables or steamed asparagus bring color and balance to the meal effortlessly.
Creative Ways to Present
For a more elegant touch, slice the chicken breasts crosswise to showcase the juicy interior before drizzling with sauce. Serve on a warm platter with fresh herb sprigs for a rustic, inviting look. Or plate the chicken beside a quenelle of buttery mashed potatoes for a restaurant-style presentation that impresses without fuss.
Make Ahead and Storage
Storing Leftovers
Allow the chicken and sauce to cool completely before transferring to an airtight container. Keep refrigerated and consume within 3 days for the best quality. The chicken will remain juicy, and the sauce will retain its wonderful tangy flavor.
Freezing
You can freeze leftover chicken and sauce separately for longer storage. Wrap tightly in freezer-safe containers or bags. When ready to enjoy again, thaw overnight in the fridge for gentle reheating without sacrificing texture or flavor.
Reheating
Reheat chicken breasts gently in a skillet over medium-low heat, adding a splash of broth or water to refresh the sauce and prevent drying out. Avoid microwave reheating as it can toughen the chicken skin. The goal is to preserve that crispy edge and silky sauce for a second round of enjoyment.
FAQs
Can I use boneless skinless chicken breasts instead?
You can, but the skin on the chicken breasts is what gives you that crispy, golden texture that makes this dish so special. Without skin, you’ll miss out on that layer of flavor and crunch.
What if I don’t have apple cider vinegar?
While apple cider vinegar is key for its bright tang, you can substitute with white wine vinegar or red wine vinegar in a pinch. The flavor will vary slightly but still add delicious acidity to the sauce.
Why is it important to add cold butter to the sauce?
Adding cold butter slowly emulsifies the sauce, giving it a glossy, velvety texture without overheating the vinegar. It balances the acidity and creates a luxurious finish that clings beautifully to the chicken.
How do I know when the chicken is done?
Using an instant-read thermometer is the safest bet. Cook the chicken to an internal temperature of 165°F (74°C) for safe consumption, checking after flipping and once more after adding the sauce.
Can I prepare this recipe for a larger crowd?
Absolutely! Just use a larger skillet or cook in batches to ensure the chicken sears properly. The pan sauce is easy to double or triple, making this recipe perfect for gatherings big or small.
Final Thoughts
This Pan-Roasted Chicken Breast with Apple Cider Vinegar Pan Sauce Recipe is a wonderful way to bring comforting, sophisticated flavors to your dinner table with minimal fuss. From the perfectly crispy skin to the lively, buttery sauce, every bite feels special. I hope you enjoy making and sharing this dish as much as I do—it’s truly a hero recipe that will impress and satisfy every time.
Print
Pan-Roasted Chicken Breast with Apple Cider Vinegar Pan Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Pan-Roasted Chicken Breasts recipe features tender, juicy chicken breasts with perfectly crispy skin, enhanced by a flavorful pan sauce made from apple cider vinegar and butter. Ready in just 20 minutes, it’s a quick and elegant main dish perfect for any weeknight dinner.
Ingredients
Chicken
- 4 boneless, skin-on chicken breast halves
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) – optional
Pan Sauce
- ¼ cup apple cider vinegar
- 4 tablespoons cold butter, cut into small pieces
- 1 tablespoon chicken broth (or water), if needed to thin sauce
Instructions
- Season and Sear: Season the chicken breasts generously with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts skin-side down into the hot skillet and sprinkle with chopped fresh herbs if using. Cook without moving until the skin is golden brown and crispy, about 5-6 minutes.
- Cook Through: Flip the chicken breasts and continue cooking until an instant-read thermometer inserted into the thickest part registers 150°F (66°C), about 5 minutes more. This ensures the chicken is mostly cooked through.
- Make Pan Sauce: Add the apple cider vinegar and the cold butter pieces to the skillet. Gently shake the skillet and stir as the butter melts, mixing it with the vinegar to create a rich sauce. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C), about 2-3 minutes.
- Finish and Serve: If the sauce is too thick, stir in up to 1 tablespoon of chicken broth or water to thin it. Spoon the buttery pan sauce over the chicken breasts immediately and serve hot for a delicious, flavorful meal.
Notes
- Using skin-on chicken breasts is key for achieving crispy skin.
- Fresh herbs are optional but add bright flavor to the dish.
- Adjust seasoning to taste before cooking.
- Use an instant-read thermometer to ensure perfectly cooked chicken without drying out.
- The pan sauce is versatile and can be adjusted with a splash of chicken broth or water for desired consistency.
- Serve with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad.
