Aren’t you always on the forever quest for the perfect chicken recipe? I am. Because chicken is sort of just a canvas for all of the goodness that you can sprinkle on top or tuck within. And done well, it’s one of those every day dishes that can be worth licking your plate. Well the lovely Kathleen of Jo Photo sent us her version of the perfect chicken with this gorgeous recipe from Chef Kevin Green. Complete with a splash of lemon and a dash of rosemary. And I’m already looking at the clock for quittin’ time.
- 4 chicken breasts, boneless/skinless
- 3 garlic cloves, minced
- 1/4 cup fresh squeezed lemon juice
- 4 sprigs fresh rosemary, chopped
- 1/4 cup olive oil, halved
- kosher salt/fresh ground black pepper
- Remove rosemary leaves from stems. Start at the top of the sprig and pull downward toward the bottom. Chop rosemary leaves finely being careful not to bruise them. (A sharp knife will be your best friend here.)
- Remove the skin from garlic cloves and mince; slice one lemon in half. Squeeze out juice.
- Combine half of the olive oil, chicken breasts, and remaining ingredients into a plastic freezer bag and toss to coat. Allow chicken to marinate for a minimum of 2-4 hours for optimum flavor.
- Heat black skillet on medium high. Add remaining olive oil. Once oil is hot, add seasoned chicken breasts and allow to sear for 2-4 minutes. (Be sure not to move the chicken until it is time to flip to ensure a nice, even sear.)
- Flip the chicken breasts and cook for another 4 minutes. Continue cooking chicken breasts over medium heat flipping every few minutes until thickest part of chicken breasts reaches an internal temperature of 165 degrees. (After the first sear you may consider finishing the chicken breast in a 400 degree oven until it reaches 165 degrees.)
- Chef Tip: Sear a halved lemon the same way you sear the chicken breast. Squeeze the roasted lemon juice onto your chicken for an explosive flavor boost!