Butter-Basted Chicken Breasts with Rosemary and Orange

Ingredients

• 4 boneless, skinless chicken breasts (About 6–8 ounces each; pound the thickest portions to an even thickness if needed)
• 1 tsp kosher salt (Plus more to taste)
• 1 tsp black peppercorns (Crushed)
• 1 tsp fennel seeds (Crushed)
• 2 tbsp olive oil (Used for browning; do not use butter for this step because the milk solids may scorch)
• 4 tbsp unsalted butter (Cut into pieces for basting)
• 3 sprigs fresh rosemary (Whole sprigs, for infusing the butter)
• 1 orange (Zest strips or finely grated zest, plus juice as needed)
• 2 cloves garlic (Lightly crushed)

Steps

1. 1

   Pat the chicken breasts dry. If they vary greatly in thickness, pound the thickest portions gently between sheets of plastic wrap until the breasts are an even thickness, which will help them cook evenly.

2. 2

   In a small bowl, combine the kosher salt, crushed black peppercorns, and crushed fennel seeds. Season the chicken breasts evenly on all sides with the spice mixture.

3. 3

   Heat the olive oil in a large heavy skillet over medium-high heat until shimmering. Add the chicken breasts and cook without disturbing until the undersides are deeply golden brown, about 4–6 minutes.

4. 4

   Turn the chicken and brown the second side for about 3–5 minutes. The chicken does not need to be fully cooked at this stage; the goal is to develop a browned crust without scorching the butter.

5. 5

   Reduce the heat to medium-low. Add the butter, rosemary sprigs, orange zest, and crushed garlic to the skillet around the chicken. Allow the butter to melt and become foamy, taking care not to let the milk solids burn.

6. 6

   Tilt the skillet slightly and use a large spoon to repeatedly scoop the sizzling herb- and orange-infused butter over the chicken. Continue basting and turning the breasts occasionally until the thickest part reaches 160–165°F (71–74°C), about 8–12 minutes, depending on thickness.

7. 7

   Transfer the chicken to a serving platter and spoon some of the browned butter from the skillet over the top. Let the chicken rest for about 5 minutes so the juices redistribute.

8. 8

   Finish with a squeeze of fresh orange juice and serve warm. A simple arugula salad is a suggested accompaniment to balance the richness of the chicken.

Notes

The source indicates that the complete recipe is member-only, so quantities and detailed steps were reconstructed from the visible title, yield, description, and cooking tip. The visible tip specifically recommends olive oil rather than butter for browning because butter’s milk solids can scorch. Verify the original recipe for exact measurements and timing.

Nutrition per serving

• main
• chicken
• pan-seared
• butter-basted
• high-protein
• gluten-free
• weeknight dinner
• citrus