This butter basted chicken breast recipe cooks beautifully in a cast iron skillet. It’s a perfect main dish for a winter evening dinner at home.For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.
Ingredients
- 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
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Use 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.
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Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.
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Reduce 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.
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Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.
Suggestion: Make this chicken recipe even more interesting by adding lemon zest to the herbs and garlic. The citrusy brightness enhances the flavors beautifully, giving it a refreshing twist. It pairs perfectly with a side of roasted vegetables or a light salad. The combination creates a harmonious balance that makes each bite delightful.
Recipe from: Ali Slagle
