Yield: 1-2 servings
Time: 30 minutes
The happy accident here was discovering how well the rosemary on the chicken breast integrates with the Romesco. I’d stumbled on this with other similar dishes, like making Chicken sautéed in Romesco, and an InstantPot version of this same thing. But those are for another time.
This one is simple and delicious. A multitude of side dishes will work well, from starches such as potatoes or rice, to veggies or salads.
- 2 chicken breasts, about 3/4 lb each
- 1/2 tbsp butter and 1 tbsp olive oil
- Salt, pepper, and fresh or dried rosemary sprigs
- side dishes of your choice
- 1-2 tbsp Saucí Romesco for each serving
- Dry the chicken breasts with a paper towel, then salt and pepper both sides.
- Sprinkle with rosemary on both sides and press into the flesh.
- Line a cookie sheet with foil and preheat an oven or toaster oven to 300-350 deg.
- Heat a large skillet with medium-high heat and melt the butter with the olive oil to coat the surface.
- When the oil is shimmering, place the breasts into the pan to brown each side, about 1 min per side, making sure to get a bit of a nice browning on each side, but don’t overcook.
- Remove chicken to the oven/toaster oven to finish cooking. Use a meat thermometer to check the thickest part, look for a temperature of about 155 deg.
- Remove the chicken and let it rest 5min (it will continue to cook up to 165 deg while resting).
- I like to cut the breasts into slices to make it easier to portion out nicely, but if serving one breast per person you may not need to.
- Serve with side dishes and Saucí Romesco- either top the chicken or offer it alongside or in a serving bowl.