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Everyday Dishes

Rosemary Chicken Breasts

4 servings
Czech Basting, Finishing in the Oven, Searing

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...

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... 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.

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Tom the Chef Tom the Chef Founder
January 19, 2024
  • 30 min.
  • 60 min.
  • 1/5
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Ingredients:

Chicken:

For pann-searing:

Final touch:

  • 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:

Recipes

Best served with:

Potato Kisses
Bacon-Wrapped Beans
Creamy Mashed Potatoes

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.

Tom the Chef Tom the Chef Founder
Kitchen Guide

Meat & Fish Preparation

October 18, 2023

Correct preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.

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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).

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.

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About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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