For juicy, golden-brown chicken breasts packed with flavor, try a simple butter-basting technique. While often used for steak, this method works wonders on lean proteins like boneless chicken breasts, helping them stay moist while absorbing the flavors of sizzling aromatics. Here, garlic and hearty herbs infuse the butter, but you can easily switch things up with spices, finely chopped ginger, or scallions. Serve alongside rice pilaf or lemon linguine and round out the meal with a vibrant green vegetable like roasted Brussels sprouts or stir-fried green beans.
The butter-basting technique really does wonders for keeping the meat juicy and flavorful. Using different aromatics like ginger, scallions, or spices can create a variety of flavor profiles, making it versatile for different cuisines. You can even add lemon zest to the butter garlic and herbs for a fantastic tasting dish.
Ingredients
Yield:3 to 4 servings
- 1½ to 2 pounds boneless, skinless chicken breasts
- Salt and black pepper
- 1tablespoon vegetable or canola oil
- 3tablespoons unsalted butter
- 4garlic cloves, smashed and peeled
- 4rosemary, thyme or sage sprigs, or a mix
Preparation
- Step 1Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.
- Step 2Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.
- Step 3Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.
- Step 4Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.
Another Great Recipe: Golden Brown Baked Chicken Drum Legs
