Simple Italian Basil Chicken (Printable Version)
Juicy chicken breasts enriched with basil-garlic butter, pan-fried with lemon for a moist, flavorful finish.
# Ingredients:
→ Poultry
01 -
4 bone-in, skin-on chicken breasts
→ Compound Butter
02 -
113 grams unsalted European-style butter, softened
03 -
30 grams fresh basil leaves, finely chopped
04 -
3 cloves garlic, minced
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
→ Cooking
07 -
30 milliliters extra virgin olive oil
08 -
1 fresh lemon, sliced and juiced
09 -
Fresh basil leaves, for garnish
# Steps:
01 -
Combine softened butter with finely chopped basil and minced garlic. Season thoroughly with salt and black pepper. Refrigerate the mixture until firm but spreadable.
02 -
Gently lift the skin from each chicken breast using fingers to create a pocket. Season chicken with salt and pepper, then evenly spread the chilled compound butter under the skin, massaging to distribute.
03 -
Heat a heavy-bottomed skillet over medium heat and add olive oil. Arrange lemon slices in the pan. Place the chicken breasts skin-side up without overlapping. Cover and reduce heat to medium-low, allowing gentle cooking for approximately 15 to 20 minutes until nearly cooked.
04 -
Increase heat to medium-high. Remove the lid and cook chicken skin-side down for 3 to 5 minutes until golden and crisp. Flip once to finish cooking, basting with pan juices. Ensure the internal temperature reaches 74°C.
05 -
Transfer chicken to a warm platter and rest for at least 5 minutes. Garnish with fresh basil leaves and caramelized lemon slices. Pour pan juices over before serving.
# Notes:
01 -
Allow compound butter to come to room temperature naturally for optimal texture; avoid microwaving.
02 -
Stack and roll basil leaves tightly before chopping to prevent bruising and discoloration.
03 -
Maintain moderate heat to avoid burning garlic and to ensure crispy, golden skin.