Butter-Basted Chicken Breasts with Rosemary and Orange

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.

   Start 6-minute timer
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.

   Start 5-minute timer
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) (71–74°C (160–165 °F)), about 8–12 minutes, depending on thickness.

   Start 12-minute timer
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.

   Start 5-minute timer
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.