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Rosemary Chicken Breast

Pan-Seared Rosemary Chicken Breast Recipe

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 6 to 8 oz each)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Lemon wedges, for serving (optional)

Method
 

  1. Pat chicken dry. Chop leaves from one rosemary sprig and mix with salt and pepper. Season both sides of the chicken.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 6 minutes on the first side, then flip and cook 4 minutes on the second side.
  3. Reduce heat to medium. Add butter, garlic, and the remaining rosemary sprig to the pan. Baste the chicken with the foaming butter for about 2 minutes.
  4. Remove chicken from the pan and rest 5 minutes. Slice against the grain and spoon the pan butter and garlic over the top. Serve with lemon wedges.

Notes

If you’re using thicker chicken breasts or those that are uneven, pound them to an even 1 inch thickness before seasoning. The butter sauce tastes best spooned over the chicken right away, so plan to serve as soon as you slice.