Italian Basil Chicken (Print Version)
# Ingredients:
→ Main
01 -
1-2 small garlic cloves, minced finely
02 -
A handful of fresh basil leaves, cut up (about ½ cup)
03 -
4 chicken breasts with the skin still on
→ Seasonings & Fats
04 -
A little salt—around ¼ teaspoon, plus extra if needed
05 -
Cracked black pepper, add as much as you like
06 -
Softened butter, about 3 tablespoons
07 -
Up to 2 tablespoons olive oil
→ Citrus
08 -
A few lemon slices—3 to 4 thin ones
09 -
A teaspoon or two of freshly squeezed lemon juice
# Instructions:
01 -
In a small dish, stir together the softened butter, basil, minced garlic, black pepper, and some salt. Chill in the fridge for roughly 15 minutes until it firms up.
02 -
Carefully separate the skin on the chicken breasts from the meat. Take your chilled butter mixture and spread it all evenly underneath the loosened skin.
03 -
Heat a splash of olive oil in your skillet. Lay down the lemon slices, then add the chicken with the bone side facing down. Pour over lemon juice, sprinkle on salt and pepper, and any other seasonings you love.
04 -
Cover the pan and cook on medium-low heat for about 25-30 minutes until the liquid reduces. Turn up the heat, flip the chicken over, and let it brown nicely on the top.
05 -
Flip the chicken back to the original side. Sprinkle a little more chopped basil on top and serve! Make sure the chicken's internal temp reaches 165°F for safety.
# Notes:
01 -
You can prep it in advance and keep it in the fridge.
02 -
Leftovers will last up to 3 days as long as they're stored in a sealed container.
03 -
Works well cold or hot, so it's really flexible!