Butter-Basted Chicken Breasts
Published Feb. 27, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2 pounds boneless, skinless chicken breasts
- Salt and black pepper
- 1tablespoon vegetable or canola oil
- 3tablespoons unsalted butter
- 4garlic cloves, smashed and peeled
- 4rosemary, thyme or sage sprigs, or a mix
Nutritional analysis per serving (4 servings)
377 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 46 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.
- Step 2
Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.
- Step 3
Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.
- Step 4
Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.
Private Notes
Comments
Save your cereal bags and when you need to pound any kind of meat put the meat into the cereal bag, fold it over and pound away. No "meat juice" all over your kitchen.
I always make this dish with lemon zest. The citrusy brightness enhances the flavors beautifully, giving it a refreshing twist. It pairs perfectly with a side of roasted vegetables or a light salad. The combination creates a harmonious balance that makes each bite delightful.
Definitely add the lemon zest with the herbs and garlic. I squeezed some juice onto the breasts when finished cooking. Delicious.
I must have not pounded the breasts enough because I had a hard time getting them to come to temperature on the stove, so I put the pan in the oven (which I’d already heated for something else anyway) for a few minutes to finish, which worked out fine. Next time I will try slicing the breasts into cutlets as someone suggested.
I no longer even attempt to "pound" chicken. I simply cut the chicken breast in half horizontally and then, if I'm trying to keep things cooking evenly, I cut again in half so that the thicker pieces are similar in size and the "flatter" pieces are as well. It certainly saves cooking time, too. However, be careful that the pieces don't dry out. I always use the oven as a "finisher." It means that the chicken isn't over cooked and the sauce is perfectly glossy.
Very easy and delicious! For herbs I had no thyme so used cilantro sprigs and dill along with the garlic and butter. It tasted great! Easy recipe and goes with anything. I served with sautéed green beans and rice.
I prefer chicken thighs, so I'd probably use that next time. But, very tasty as is.
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