The crispy, crunchy, buttery crumb topping is, in my opinion, the greatest feature of any coffee cake recipe. In this recipe, I hid a layer under the cake and greatly boosted the amount of crumb topping!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
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
Instructions
- 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 skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes.
- 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.
- 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.
- Stir in 1 tablespoon chicken broth to thin sauce.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 0 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 0 g |
| Protein | 45 g |
| Saturated Fat | 12 g |
| Sodium | 244 mg |
| Sugars | 0 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Very fresh flavor. Sprinkled with lemon pepper and cornstarch before searing. Substituted lemon juice for the vinegar and sprinkled with thyme. Served with roasted red potatoes and seared green beans.
So, here’s a variation: I did not have vinegar, had chicken thighs, not breasts…three thighs, and replaced the vinegar with balsamic salad dressing. At the end, I put a cover on and cooked for an additional 5 minutes. Beyond delish!
The chicken was delicious, however I used a Lawry’ chicken and poultry rub and then cooked it as directed in the recipe. Many times my chicken breast are dry but this was very moist.
Made it as instructed and will definitely make this one again. It was easy to make and comes out juicy and tasty. Ate it with garlic roasted asparagus.
Great recipe! For my taste I halved the vinegar.
I followed the recipe (I used dried herbs) and instructions and made the best piece of chicken I’ve ever made. I can barely cook anything so this was great.
I used white wine vinegar, added chicken bouillon & 1/4 cup of water to enhance the pan juices
this was so tender and juicy my family loved it.
I made this recipe as is, but given the fall weather, I added frozen peas and carrots and boiled a few baby potatoes separately to make up for the salad. Then proceeded to mix the boiled potatoes with the peas & carrots and served the chicken on top. It was very good and quick one pan meal. Since I did not have apple cider vinegar, I used balsamic. I might use less next time but still it was good. IF you go my route make sure you got crusty baguette to clean up the pan juices!
Very Good.
Loved it! I used boneless, skinless breasts- followed directions exactly as written. Perfect! Great flavor. Will make again and again and…
The sauce was delicious, and there was plenty of it to top the chicken.
I made this dish with a chicken breast without skin. Next time I’d love to make it just as stated in recipe. It took way longer to get my chicken up to 165 degrees but that’s ok, I used an internal thermometer. I would suggest covering with a lid to make heating process faster. Will make again, liked the way it browned up.
This was my first time cooking chicken. I watched the video and followed the recipe and it turned out great. I used a digital thermometer or it would have been way undercooked. Looking forward to trying different seasonings and vinegars to play with the flavor.
Really good! I made with skinless, boneless chicken breasts and it was still very flavorful. I used a blend of rosemary, thyme, parsley and added the salt and pepper to the mix then sprinkled on the chicken before adding to the pan. However, you don’t want to do that because the herbs will burn. Add the herbs only after frying the 1st side. This recipe was very quick, easy, and delicious so will definitely make again.
Easy and Delicious!!!! Followed the recipe exactly.
I made this, & was surprised how tasty it was. The chicken had a deep flavor of rosemary. I did use Riesling vinegar. It was so good. I will definitely make this again.
Just used chicken breasts, no skin. I would add a little extra of butter, Apple cider vinegar and chicken broth to make a little extra sauce to add on top when serving.
This was so good and easy! Vinegar was not overpowering at all
Took a lot longer than expected. Spent probably 35 minutes instead of 17-19. And that was with only two chicken breasts, not four.
It worked well. I like cooking but it remains an emerging skill set for me. This recipe was fast, easy, and delicious!