Monday Meals with Me: Butter & Herb Chicken


I know there are so many chicken recipes out there, but if you’re like me this one will become one of your favorites.  

Typically when cooking for the kids I’ve taken the skin off, but trust me you’ll want to leave it on for this dish!

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This is one of those recipes that honestly takes only 20 minutes, so it’s great if you’ve been running around with the kids and need something quick and easy on the weeknight.  

But it also works just as easy for a small dinner party, you’ll guests will love it with a glass of wine!

The step not to miss, my secret weapon, is basting the chicken with the butter at the end, it really crisps up the skin and seals in the flavor.

My other tidbit (and this isn’t an ad, trust me I wish it were, cause that would mean I was getting paid!) I just bought The Hestan Cue fry pan and induction burner from Williams Sonoma and used it for the first time for this recipe.  It uses some sort of smart technology to heat the pan instantly and everything can be controlled by your smartphone.  I don’t know what it did, but my chicken never tasted better!

BUTTER & HERB CHICKEN

Print Recipe

Ingredients

  • 4 (6 to 8-ounce) skin-on, boneless chicken breasts
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, smashed
  • 3 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
  • 8 sprigs fresh thyme
  • lemon slices

 

Directions

Season both sides of chicken with salt and pepper.

In a large skillet, heat the oil over medium heat. Add the garlic let it flavor the oil, then add chicken, skin side down, and cook until the skin is golden brown and crisp, 5 to 7 minutes. Flip and cook the chicken another 5 to 7 minutes. If the garlic starts to get brown, take it out and save for later.

Reduce the heat to low, add the butter and lemon slices. Pull the rosemary leaves from their sprigs and sprinkle over the chicken. Scatter the thyme sprigs over the chicken, too. Return the garlic to the skillet and using a spoon, baste the chicken with the melted butter (for about 30 seconds, trust me this step is what makes that skin so crispy and good). Serve the chicken with the garlic and herbs and sliced lemons.

 

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