Rosemary-Garlic Butter Chicken Steak (fresh garlic)

Instructions

1. 1

   Pat the chicken dry and pound each breast to an even ~1/2" thickness so they cook uniformly.

2. 2

   In a bowl combine olive oil, crushed dried rosemary, 2–3 cloves minced garlic, salt, and pepper. Rub this mixture evenly over both sides of the chicken.

3. 3

   Preheat your air fryer to 375°F (190°C) for 3 minutes. Work in batches if your basket won’t fit all four in a single layer.

4. 4

   Arrange the breasts in a single layer. Air-fry at 375°F for 9 minutes, flip, then cook another 7–9 minutes (about 16–18 minutes total per batch) until internal temp is ~155–160°F (68–71°C).

5. 5

   While the last batch finishes, heat a skillet over medium-high heat and melt the butter. Add the 2–3 sliced/smashed garlic cloves and a pinch of rosemary; let it sizzle gently for 15–20 seconds — don't let the garlic brown too much or it will turn bitter.

6. 6

   Transfer the air-fried chicken to the hot skillet and sear 30–60 seconds per side, spooning the rosemary-garlic butter over the chicken to glaze it.

7. 7

   Remove chicken to a plate and rest 3–5 minutes so the juices settle. Sprinkle a little extra crushed rosemary and parsley or finish with a squeeze of lemon if you like.

8. 8

   Slice and serve warm — garlicky, buttery, and comforting.