Herb Roasted Chicken Breast

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  3 tbsp Unsalted Butter
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  2 Garlic(6g)
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  1 tsp Basil, Fresh
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  1 tsp Thyme, Dried
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  1 tsp Rosemary, Fresh
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  0.5 tsp ½ tsp salt ($0.02)
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  0.5 tsp ½ Tsp Black Pepper (Freshly Cracked, $0.08)

Instructions

1. 1Pat the chicken breasts dry on both sides with paper towels. In a small bowl, combine the butter, minced garlic, fresh basil, dried thyme, fresh rosemary, salt, and pepper—stir until fully mixed.
2. 2Heat half of the herb butter in a large skillet over medium-high heat for 1–2 minutes until melted and foaming. Place the chicken breasts in the skillet.
3. 3Cook the chicken for 6–8 minutes over medium-high heat without moving it, until the bottom is golden brown. Flip the breasts and cook for another 6–8 minutes until the second side is golden brown.
4. 4Reduce heat to medium-low. Spread the remaining herb butter mixture evenly over the top of each breast. Cover the skillet with a lid and cook for 12–15 minutes over medium-low heat, until the internal temperature reaches 165°F when measured at the thickest part.
5. 5Remove the skillet from heat and let the chicken rest uncovered for 5 minutes. Verify the meat is opaque throughout and no longer pink at the center.
6. 6Divide the chicken breasts evenly into 4 airtight containers while hot. Pour any pan juices from the skillet over each portion, seal, and refrigerate.