Recipe

Quick Chicken Piccata

Name: Quick Chicken Piccata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
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

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.

Prep 5mCook 15mTotal 20mServes 4

Ingredients

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Instructions

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.

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