Butter-Basted Chicken Breasts

Spooning hot butter over chicken breasts as they finish cooking keeps the lean meat moist and gives it a deep golden crust. It's a fast weeknight main that goes with whatever vegetables you brought home from the market.

Serves 3 to 4 · 25 minutes

Ingredients

• 1½ to 2 pounds boneless, skinless chicken breasts
• Salt and black pepper
• 1 tablespoon vegetable or canola oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, smashed and peeled
• 4 sprigs rosemary, thyme or sage, or a mix

Instructions

1. Pound the chicken breasts with a meat mallet or the bottom of a heavy pan until they're an even thickness. Pat dry, season with salt and pepper, and rub all over with the oil.
2. Set a large skillet, ideally cast iron, over medium-high heat until it just begins to smoke. Lay in the chicken and sear without moving it until the underside is golden, 3 to 5 minutes.
3. Turn the heat down to medium-low and flip the chicken. Add the butter, garlic and herbs.
4. Once the butter foams, tip the pan toward you and spoon the butter over the chicken again and again, aiming for any pale spots, until the chicken is cooked through, 3 to 5 minutes.
5. Move the chicken to plates, pour the butter and browned bits from the pan over the top, and let rest 5 minutes before slicing.

Tips

• Change up the flavor by swapping the herbs for ground or whole spices, minced ginger or chopped scallions.

Adapted from Ali Slagle, NYT Cooking.