Butter-Basted Chicken Breasts with Rosemary and Orange

Boneless chicken breasts are quick to cook but they’re mild, almost to a fault, and their leanness makes them prone to drying out. Enter butter-basting, or spooning sizzling butter onto the chicken as it cooks. The fat can be infused with aromatics, as we do here, and the milk solids in the butter add complexity as they caramelize. We season the breasts prior to cooking with crushed spices for maximum flavor. A simple arugula salad is a nice, fresh foil for the richness of the chicken.