Chicken with Rosemary Garlic Pan Sauce
Healthy weeknight chicken.
Ethan ChlebowskiIngredients
Chicken
- Chicken Breasts1
- Salt
Pan sauce components
- chicken stock~200 g
- Rosemary, minced5 g
- Garlic, minced1 clove
- Cooking oila drizzle
- Cornstarch slurryas needed
- Black Pepperto taste
- Lemon juiceto taste
- Saltto taste
Method
Step 1: Thin out the chicken & brine
Thin out the chicken breast by slicing cross cuts into the thick end or pounding it flat with a pan. Add salt to both sides.
Optionally, let the chicken for at least 1 hour or up to overnight.
Step 2: Sear the chicken
Set a pan over medium-high heat and add a drizzle of oil, enough to coat the entire pan in a thin layer.
Press the chicken breast into the hot pan to . Sear for 1-2 minutes until the breast has developed deep on one side. Flip the chicken and repeat on the other side.
Once browned on both sides, turn the heat down to medium-low. Cook until the internal temperature reads 155°F/68°C at the thickest point. Set aside to rest while preparing the pan sauce.
Step 3: Make the pan sauce
Turn the heat down to medium. Add the minced garlic and rosemary to for 30 seconds.
Pour in the stock and turn the heat to high. Use a spatula to the bottom of the pan.
The liquid should come back up to a rapid . While stirring, the liquid in half, for 2-4 minutes.
If using store bought stock, which will not have enough gelatin to thicken, add a splash of the cornstarch slurry (equal parts cornstarch and water) to the pan and stir around until thickened to your liking.
Turn the heat off. Add the fresh cracked black pepper and lemon juice. Taste it! Add salt or other flavorings as needed.
Step 4: Sauce the chicken & serve
Slice the chicken on a bias and spoon the sauce over the top. Serve with salad, roasted vegetables or your side dish of choice.
“This is one of my current favorite healthy meals. Chicken breast that actually tastes good and takes less than 20 minutes.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 2 servings
FAQ
What’s up with the cornstarch slurry?
When added to the sauce, the starch which helps thicken the sauce.. Keep adding the a little bit at a time (bringing the sauce to a each time) until you’ve reached your desired thickness. An alternative method for thickening a pan sauce is to reduce the liquid, turn off the heat, then swirl in cold tablespoons of butter until they melt and into the sauce, which will lightly thicken it.