Follow these simple steps for perfectly cooked, flavorful chicken every time. The key is in the technique, not the complexity.

1. Prepare the Chicken: If your chicken breasts are thick, place them between two sheets of plastic wrap and use a meat mallet or a heavy pan to pound them to an even thickness of about ½-inch. This is a crucial step to ensure they cook quickly and evenly without drying out. Pat the chicken breasts completely dry with paper towels. A dry surface is essential for achieving a perfect, golden-brown sear. Season both sides generously with the salt and black pepper.
2. Sear the Chicken: Place a large skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil. You’ll know the oil is ready when it begins to shimmer. Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. If necessary, cook them in two batches. Cook for 5-7 minutes on the first side without moving them, until a deep golden-brown crust forms.
3. Infuse with Aromatics: Flip the chicken breasts. Now, add the minced garlic and chopped fresh rosemary to the skillet, scattering them in the spaces around the chicken. Let them cook in the hot oil for about 30-60 seconds, or until they become incredibly fragrant. Be careful not to let the garlic burn, as it can become bitter.
4. Create the Pan Sauce: Pour the chicken broth into the skillet. It will bubble and steam immediately. Use a wooden spoon or spatula to gently scrape up any browned bits (the “fond”) from the bottom of the pan. This is where all the concentrated flavor is!
5. Finish Cooking: Reduce the heat to medium-low, cover the skillet, and let the chicken simmer in the broth for another 5-7 minutes, or until the chicken is cooked through. The most reliable way to check for doneness is with a meat thermometer; it should read 165°F (74°C) at the thickest part.
6. Enrich the Sauce and Rest: Remove the skillet from the heat. Add the tablespoon of butter to the pan sauce and swirl the skillet until it melts completely, creating a rich, glossy sauce. Transfer the chicken breasts to a cutting board and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and moist. Spoon the extra garlic rosemary pan sauce from the skillet over the chicken before serving.