A simple seared chicken breast is quick and satisfying; however the process of cooking it can be tricky and more nuanced than one would believe. You can cook it too long, or at too low of a temp and end up with dry or tough chicken; or “GASP” not cook it enough and end up with raw chicken (nothing worse). The simple foundational ingredients of this dish include good butter ( I prefer Kerrygold), chicken breast, salt, pepper, fresh or powdered garlic, rosemary and a little cayenne pepper. The art is to add the seasoned chicken breast to a hot pan with melted butter and sear away continuing to baste the chicken breast with the hot butter. I add in a little water if the butter starts to dry up in addition to more butter, let it melt down and continue to pan cook and baste chicken with butter/ water mixture until done. Use a meat thermometer if your not too sure on how to tell when your chicken is done. Food safety is paramount. Once the chicken is done let it rest for five minutes or more and then slice and serve. I served the chicken pictured above with mashed potatoes and asparagus; but the selection of preferred sides is endless and open. Next time you have chicken breast to cook try this recipe as it is a guaranteed winner if your looking for juicy and tender chicken! Enjoy.
List:
- Chicken Breast
- Fresh Garlic or Garlic Powder 1 Tbsp.
- Fresh Rosemary or Ground Rosemary 1/2 Tbsp.
- Salt 1/2 Tbsp.
- Pepper 1/2 Tbsp.
- Cayenne Pepper 1 1/2 tsp.
- Butter (Kerrygold Recommended)
SheCooksPhilly 