When I was a little girl, my dad and stepmom used to make a baked chicken dish with rosemary and thyme. I loved the aroma in the kitchen every time they baked this dish. Olive oil, garlic, rosemary, thyme, and hints of butter. The kitchen always smelled divine, and I loved being in it. It is no wonder, then, that as an adult, two of my herbs of choice are rosemary and thyme – especially on chicken.
Tonight, I made Thyme for Rosemary chicken for me and Anthony, and Anthony’s words were this, “it was delicious.” Comfort food usually is.
I have made various chicken dishes with rosemary, garlic, thyme, and other similar herbs. Here is my recipe for Thyme for Rosemary Chicken. It’s easy and perfect for two.
- 2 medium chicken breasts (pounded to about an inch and a half thick)
- 1 Tbsp Olive Oil
- 1 Tbsp Mustard (any kind will do, but dijon or brown mustard are best)
- 3 Thyme sprigs
- 1 Rosemary Sprig
- Salt (to taste)
- 1 Tbsp Butter (vegan or regular)
- Prior to cooking, pound the chicken breasts to about an inch and a half thick. I cover the chicken breasts in an “envelope” of wax paper and use a rolling pin to bonk the chicken. A wooden cooking mallet will do – or the Oxford English Dictionary (whichever is close-by).
- Heat a saute pan on the stove at medium-high heat. Once the pan is heated, add the olive oil. Salt and brown both sides of the chicken breasts about a minute each. Add the rosemary and thyme, and butter. Sprinkle mustard on top each chicken breast and cook.
- The rest of the preparation, I learned from The Kitchn, so I cannot take credit for it at all. I learned to reduce the heat to low, cover the pan with a lid, and let the chicken cook on low for ten minutes. The Kitchn is very clear that you do not peek and do not lift the lid. After ten minutes, turn off the heat and let the chicken sit another ten minutes in the pan. The previously professed rule remains: do not lift the lid.
- After the ten minutes, the chicken should be ready – be sure it isn’t pink. Fully cooked chicken should reach 165 degrees with a meat thermometer . Here is a link to their preparation for juicy chicken: http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891
I served this dish with a side of rice, a tasty green salad with my homemade Mustard Vinaigrette, and All Spiced Squash Sauté. At the end of the meal, we cleansed our palates with a dish of fresh strawberries. Perfect end to a great meal!