Rosemary Chicken Breasts
4 servings Most of us wondered how great restaurants prepare tender, moist, and delicious chicken. The answer is my rosemary chicken breast recipe. The answer is simpler than you may think. You do not need to be a master chef, you certainly do not need any processed seasoning, and lastly, you do... Read more ... not need any fancy and expensive ingredients. All you need are just a few basic techniques in the right order and a few basic ingredients -- most of which you already have at home. This recipe for pan-seared chicken is a delicious and mind-blowing savory main course. It has a gentle acid flavor with a pleasant undertone of rosemary. It will become one of your to-go meals because it is easy, fun, and fast to prepare. Read less x saved Tom the Chef Founder January 19, 2024 30 min.60 min.1/5 30 min. 60 min. 1/5 Ingredients: Chicken: 4 PCS of chicken breasts - skinless and boneless (about 1 ½ - 2 LB) Juice from 1 lemon2 TBSP of Extra Virgin Olive Oil (adjust if needed)4 cloves of garlic - peeled and grated (or pressed) (adjust if needed) Pinch of salt Pinch of pepper - ideally freshly ground 4 PCS of chicken breasts - skinless and boneless (about 1 ½ - 2 LB) Juice from 1 lemon 2 TBSP of Extra Virgin Olive Oil (adjust if needed) 4 cloves of garlic - peeled and grated (or pressed) (adjust if needed) Pinch of salt Pinch of pepper - ideally freshly ground For pann-searing: 3 TBSP of frying oil (any kind) (adjust if needed)1 stick of unsalted butter - sliced into about 8 slices (4 OZ)4 sprigs of rosemary4 cloves of garlic - whole with skin on4 TSP of herb butter (store-bought or recipe here) 3 TBSP of frying oil (any kind) (adjust if needed) 1 stick of unsalted butter - sliced into about 8 slices (4 OZ) 4 sprigs of rosemary 4 cloves of garlic - whole with skin on 4 TSP of herb butter (store-bought or recipe here) Final touch: salt - ideally freshly ground pepper - ideally freshly ground4 TSP of herb butter (store-bought or recipe here, will be placed on the chicken right before serving to provide an even more buttery flavor as well as a nice visual effect) salt - ideally freshly ground pepper - ideally freshly ground 4 TSP of herb butter (store-bought or recipe here, will be placed on the chicken right before serving to provide an even more buttery flavor as well as a nice visual effect) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Plate1x Lemon Squeezer (optional)1x Small Hand Grater or Garlic Press1x Silicone Brush1x Plastic Wrap1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)1x Tongs1x Cooking Spoon1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Plate 1x Lemon Squeezer (optional) 1x Small Hand Grater or Garlic Press 1x Silicone Brush 1x Plastic Wrap 1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof) 1x Tongs 1x Cooking Spoon 1x Food Thermometer (probe) Directions: 1. Meat preparation: 1.1. Make sure that the meat is properly rinsed under cold water and that the unwanted parts are removed. 1.2. Do not pound the meat – it will be prepared whole; just place it on a plate. 2. Season & marinade: 2.1. Pour and sprinkle these ingredients on both sides of each chicken breast: Note: Each side of each breast should have about 1/8 of the total amount of each ingredient. 2.1.1. Squeeze part of a lemon. 2.1.2. Pour part of the Extra Virgin Olive Oil. 2.1.3. Grate garlic directly on the chicken breast (about 1/2 clove on each side) and spread it with your fingers or a silicone brush. 2.1.4. Generously salt and pepper and repeat with the remaining pieces. Important: Be especially generous with salt – it will help to develop the full flavor. 2.2. Cover with plastic wrap and marinate at room temperature for about 30 minutes (or overnight in the refrigerator with the last 30 – 60 minutes at room temperature). Important: The meat should reach or at least get closer to room temperature before cooking to end up with a more tender meat that is juicier and with a more pleasant texture. Let the meat reach this temperature at room temperature– and do not go over 72°F (do not exceed 60 minutes of the time). The meat should reach or at least get closer to room temperature before cooking to end up with a more tender meat that is juicier and with a more pleasant texture. Let the meat reach this temperature at room temperature– and do not go over 72°F (do not exceed 60 minutes of the time). 3. Set oven to preheat at 350°F. 4. Pan sear: 4.1. Preheat a fry pan on high heat with 3 TBSP of frying oil. 4.2. Briefly sear all chicken breasts from one side to reach a nice sear (about 1 – 2 minutes). 4.3. Then turn all chicken breasts to the other side, lower heat to medium, and sear for about 1 minute (seared only partially). 5. Baste: 5.1. Add to the side of the pan (not on the chicken breasts): 1 stick of butter- sliced into about 8 slices 4 sprigs of rosemary 4 cloves of garlic – not peeled The residue of the marinade from the plate And let the butter fully melt. 5.2. Then, tilt the pan slightly on the side, and using a large cooking spoon, repetitively pour melted butter with cooking juices over all chicken breasts (about 4 – 5 times over each). 5.3. Then, after about 1 minute of cooking, repeat the pouring of the butter and juices the same way as mentioned in the previous steps, and then cook for an additional 1 minute. 5.4. Then, put 1 TSP of herb butter on the top of each chicken breast and pour the juices over one last time (this time, 2 pours over each breast should be enough). 6. Finish in preheated oven: 6.1. Place into the center of a preheated oven. 6.2. After about 3 – 4 minutes, turn all chicken breasts to the other side and pour the butter and juices over. 6.3. Then cook until done * (usually about 5 – 7 minutes). 7. Resting & serving: 7.1. When chicken breasts are done, remove them from the oven and let them rest on a cutting board for about 2 minutes before serving or/and cutting. Note: During this time, the meat will slightly decrease in temperature and nicely lock most of the juices inside – this is part of the process of making the meat moist and tender. 7.2. Optionally, slice each breast for serving (based on your personal preferences). 7.3. Place on a plate and sprinkle with salt and pepper and optionally place herb butter on each breast. Then pour a few pan juices over. 7.4. Serve with potato kisses, creamy mashed potatoes, or a small salad. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.