Chicken with Rosemary and Garlic Butter

As the first dish I made after arriving in Rwanda, I wanted to make something simple and easy to adjust to cooking at a high altitude with limited ingredients in our cabinets as well as making sure it’s not undercooked. I was pleasantly surprised that it turned out so flavorful and delicious. This hubby-approved chicken recipe is another great way to prepare chicken like Perfectly Cooked Chicken | Every Time and can be done with bone-in or boneless chicken breasts with skin. Chicken - FinishedEquipment:

  • Skillet with lid
  • Tongs
  • Mixing bowl and spoon
  • Knife and cutting board


  • 2 chicken breasts with skin, bone-in or boneless
  • 2 tablespoons of butter, softened
  • 1 tablespoon of Rosemary, chopped
  • 1 tablespoon of garlic, minced
  • Salt and pepper, to taste
  • 1-2 tablespoons of olive oil


  • Wash and pat dry your chicken breasts.
  • Mix together butter, rosemary, and garlic until well-combined. Add salt and pepper to taste.
  • Make a horizontal cut in the chicken breast, put half of the mixture in the cut you made as well as put a little under the skin. Salt and pepper both sides of the breasts.
  • Heat oil in skillet pan over moderately high heat, until hot but not smoking. Place breasts in heated pan, skin side down, and cook for 8-10 minutes until golden brown.
  • Then, flip the breast over and cook covered on the other side for another 10 minutes.
  • Due to the altitude in Kigali, the chicken took longer for me to cook, about 2-4 minutes extra on each side.
  • To be sure your chicken is fully cooked, insert a thermometer and ensure it has reached 165°F inside.