Marinated Rosemary-Garlic Chicken Steak in Garlic-Rosemary Pan Sauce

Instructions

1. 1

   Prep and marinate: Pat chicken dry, pound to ~1/2" thickness. Whisk marinade ingredients together, coat the chicken, and refrigerate 30–60 minutes (up to 4 hours).

2. 2

   Bring to room temp: Remove chicken 10 minutes before cooking.

3. 3

   Air-fry: Preheat air fryer to 375°F (190°C). Shake off excess marinade and arrange breasts in a single layer. Air-fry 9 minutes, flip, then 7–9 more minutes until internal temp reaches ~155–160°F (68–71°C). Cook in batches if needed.

4. 4

   Make butter base: In a large skillet over medium-high heat, melt 4 tbsp butter. Add sliced/smashed garlic and a pinch of rosemary; sauté 15–20 seconds until fragrant (don’t let it brown).

5. 5

   Quick sear: Transfer each air-fried breast to the skillet and sear 30–60 seconds per side, spooning butter over them to glaze.

6. 6

   Build the sauce with the chicken: Remove one piece briefly to give space, then add 1/4 cup water to the skillet to deglaze, scraping up the fond. Stir in 1 tbsp dark soy sauce and 1 tsp lemon juice. Let simmer 2 minutes to reduce slightly.

7. 7

   Return all chicken to the skillet, nestling them into the sauce. Lower heat to medium-low and simmer gently 2–3 minutes, spooning sauce over the breasts so they absorb flavor and stay juicy. This melds the chicken and sauce together.

8. 8

   Finish the sauce: Reduce heat to low and whisk in 1–2 tbsp cold butter a little at a time until the sauce is glossy and slightly thickened. Taste and add black pepper or a tiny pinch sea salt only if needed.

9. 9

   Rest briefly: Turn off heat and let the chicken sit in the sauce 2 minutes to settle.

10. 10

    Serve: Slice or serve whole, spooning extra sauce over each portion. Garnish with a tiny pinch extra crushed rosemary or a lemon wedge if you like.