I’ve always been a bit timid when it comes to preparing chicken. I’m terrified of undercooking it and making myself or anyone else ill, so I usually just opt for something I know how to cook like fish or beef and leave the chicken to other, more confident cooks. I recently decided to get over this fear and open myself up to the world of poultry. With all the fresh herbs and spices that bloom in the summer months, I realized this may be my last time to cook with the herbs I have growing in my backyard. I ended up making Garlic Herbed Chicken Breasts which tasted absolutely amazing and you know what? preparing chicken isn’t all that bad… you just have to know what you’re doing.
Easy Garlic Herbed Chicken
- Two Boneless Chicken Breasts
- 4 Tablespoons (1/2 stick) of unsalted butter
- salt & pepper
- 2 springs of fresh rosemary
- 2 springs of fresh thyme
- 2 springs of fresh sage
- 5 cloves of garlic, smashed
- 1 lemon
- Preheat the oven to 325° F
- heat a skillet over medium heat and add butter, once it starts to foam season your meat with salt and pepper and put it in the pan for about 6-8 minutes per side (until it starts to turn into a nice golden colour).
- In a bowl, chop garlic, rosemary, sage and thyme and mix together
- Once chicken has reached a golden colour, remove it from the stove and relocate to a cooling rack or baking sheet. Season the chicken with garlic herb mixture. I found that the butter from the skillet really allowed the herbs to stick to the meat.
- Cover chicken breasts with tin foil and put in the oven for about 20-25 minutes.
- Once chicken has finished cooking, squeeze fresh lemon juice on the meat and let sit for an extra five minutes.
I paired the chicken with a delicious mushroom risotto which I felt really complimented the taste of the fresh herbs. I absolutely loved this recipe and will definitely add it to my list of go-to meals.