15-Minute Pan-Roasted Chicken Breast with Rosemary Butter Sauce
Image credit: MyFavouriteFoods ChristineCushing on Youtube
Pan roasting is a restaurant technique that brings excellent results to just about any dish you have in mind. It might be intimidating to hear, but when you know how easy it is to make with this recipe, you’ll be serving as the chef for your next beloved meal.
For this recipe, MyFavouriteFoods ChristineCushing shares this 15-minute pan-roasted chicken breast seasoned and tendered with rosemary and butter sauce. This results in a perfectly moist and tender dish that will make you crave some more.
Ingredients:
- 2 boneless chicken breasts
- Olive oil
- Salt
- Pepper
- Rosemary
- Butter
- Lemon
- Mustard
Directions:
Prepare all the needed ingredients.
Preheat the oven to 375F. Preheat the pan over medium-high heat.
Place the 2 boneless chicken breasts on a shallow plate and drizzle with some olive oil. Coat the chicken breasts with olive oil on both sides. Then, season the chicken with a few sprinkles of salt and pepper.
Chop the rosemary into small pieces.
When the pan is hot and ready, place the chicken breasts in and sprinkle some of the chopped rosemary on top. Let the chicken cook for 2-3 minutes, or until light golden brown and flip. Sprinkle in some chopped rosemary and drizzle in some olive oil. Then, let the chicken sear for a couple of minutes.
When done, place the pan in the oven and let it cook for 10 minutes at 375F. Carefully remove the pan from the oven and place it on the counter. While the pan is hot, drop in a bit of butter and when the butter melts, sauce it over the chickens.
Slice the lemon in half and squeeze the juice out on top of the chicken breasts. Add the mustard and sauce to the chicken. Then grate in some lemon zest.
Transfer the chicken to a platter, serve, and enjoy!
