Introduction
This delightful chicken dish combines the richness of butter and garlic with the fresh brightness of lemon and rosemary, creating a savory experience that is sure to impress. Perfect for a weeknight dinner or a special occasion, this recipe elevates simple chicken breasts into an enticing meal that is both hearty and satisfying.
Detailed Ingredients with measures
4 small boneless, skinless chicken breasts (approximately 1½ pounds)
Kosher salt and freshly ground black pepper, to taste
1½ tablespoons canola oil
2 tablespoons unsalted butter, divided
3 cloves garlic, minced
½ medium shallot, diced
2 teaspoons fresh rosemary, chopped
1 tablespoon all-purpose flour
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
This recipe harnesses simple, fresh ingredients to craft a flavorful meal that brings the best out of chicken breasts. The combination of garlic, shallots, and herbs in a creamy sauce creates a dish that is both comforting and elegant. Enjoy it with rice, mashed potatoes, or a fresh salad for a complete meal that delights the palate.
Detailed Directions and Instructions
Step 1: Season the Chicken
Season the chicken breasts with kosher salt and freshly ground black pepper to taste.
Step 2: Cook the Chicken
In a large cast iron skillet, heat 1½ tablespoons of canola oil over medium heat. Add the seasoned chicken breasts in a single layer and cook until golden brown, about 4-5 minutes. Reduce the heat to medium-low, flip the chicken using tongs, cover, and continue cooking until the internal temperature reaches 165°F, approximately 8 minutes. Once cooked, remove the chicken from the skillet and keep it warm.
Step 3: Sauté Aromatics
Melt 1 tablespoon of unsalted butter in the same skillet over medium-low heat. Add 3 cloves of minced garlic, ½ medium diced shallot, and 2 teaspoons of chopped fresh rosemary. Cook, stirring frequently, until fragrant, about 2 minutes. Season with salt and pepper to taste.
Step 4: Add Flour
Whisk in 1 tablespoon of all-purpose flour and cook until lightly browned, about 1 minute.
Step 5: Make the Sauce
Pour in 1 cup of chicken stock, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce has reduced and thickened, about 4-5 minutes.
Step 6: Finish the Sauce
Stir in 2 tablespoons of freshly squeezed lemon juice and the remaining 1 tablespoon of unsalted butter. Adjust the seasoning with salt and pepper as needed. Return the cooked chicken to the skillet, coating it thoroughly with the sauce.
Step 7: Serve
Serve immediately, ensuring each serving is coated with the sauce.
Notes
Note 1:
Ensure the chicken is cooked to an internal temperature of 165°F to guarantee it is safe to eat.
Note 2:
You can substitute canola oil with olive oil if preferred for added flavor.
Note 3:
Feel free to add other herbs or spices according to your taste preference.
Note 4:
This dish pairs well with rice, pasta, or a fresh salad.
Cook techniques
Seasoning
Properly seasoning the chicken breasts with kosher salt and freshly ground black pepper enhances the flavor. It’s essential to season both sides to ensure an even taste.
Searing
Searing the chicken breasts in canola oil at medium heat creates a golden-brown crust. This technique locks in moisture and adds depth to the chicken’s flavor.
Cooking Temperature
Cooking the chicken at medium-low heat after flipping allows for thorough cooking without drying it out. Using a meat thermometer to check for an internal temperature of 165°F ensures the chicken is safe to eat.
Sautéing Aromatics
After removing the chicken, sautéing minced garlic, diced shallots, and fresh rosemary in the same skillet releases their natural oils and flavors, enhancing the sauce’s complexity.
Making a Roux
Whisking in all-purpose flour with the sautéed aromatics creates a roux, thickening the sauce. Cooking it until lightly browned adds a nutty flavor.
Deglazing
Pouring chicken stock into the skillet and scraping up the browned bits is called deglazing. This technique infuses the sauce with additional flavor from the fond left in the pan.
Reducing Sauce
Simmering the sauce until it thickens concentrates the flavors. Stirring occasionally prevents sticking and ensures even reduction.
Finishing with Acid
Adding freshly squeezed lemon juice brightens the sauce, balancing richness and enhancing overall flavor before serving.
Coating Chicken
Returning the cooked chicken to the sauce and coating it ensures every piece is infused with the flavorful blend of ingredients, providing a cohesive dish.
FAQ
Can I use bone-in chicken breasts for this recipe?
Yes, but you will need to adjust the cooking time since bone-in chicken typically takes longer to cook than boneless.
What can I substitute for canola oil?
You can substitute canola oil with vegetable oil, olive oil, or even avocado oil for searing the chicken.
Is it necessary to use fresh herbs?
While fresh herbs like rosemary provide optimal flavor, dried herbs can be used in a pinch. However, reduce the amount as dried herbs are more concentrated.
How can I tell when the chicken is perfectly cooked?
Using a meat thermometer is the best way; the internal temperature should reach 165°F. Alternatively, juices should run clear when the thickest part of the chicken is pierced.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it when ready to serve. Make sure to adjust the seasoning once reheated.
Conclusion
The combination of tender chicken breasts and a savory garlic-rosemary sauce results in a delightful dish that is both hearty and refreshing. The brightness from the lemon juice enhances the flavors, making it a perfect meal for any occasion. This recipe is not only quick to prepare but also offers the satisfaction of homemade cooking, ensuring that your family and friends will love every bite.
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