Description
Juicy, crispy pan-seared chicken breasts topped with rich herb butter—a simple yet elegant dish perfect for a flavorful dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 500 g)
- Salt and freshly ground black pepper, to taste
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 2 cloves garlic, minced
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh thyme or rosemary, chopped (or 1 tsp dried)
- 1 tsp lemon zest (optional)
- 1 Tbsp lemon juice (optional)
Instructions
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook undisturbed for 5–7 minutes, until golden brown; flip and cook another 5–7 minutes, until cooked through (internal temperature 74 °C / 165 °F).
- Reduce heat to medium-low. Add 1 Tbsp butter and garlic to the pan; stir and spoon the butter over the chicken for 1 minute.
- In a small bowl, mix remaining butter with parsley, thyme (or rosemary), and lemon zest and juice (if using).
- Remove pan from heat; top each chicken breast with a generous dollop of herb butter.
- Let rest for 2–3 minutes to allow the butter to melt and the flavors to meld.
- Serve the chicken with the pan juices spooned over top.
Notes
- Use skin-on chicken and brown it skin-side down first for extra flavor.
- Make the herb butter ahead and refrigerate; slice and place on hot chicken before serving.
- Serve with roasted vegetables, mashed potatoes, or a simple salad.
- Reheat gently in a low oven or skillet, and add a little extra butter for moisture.
Nutrition
- Serving Size: 1 chicken breast with herb butter
- Calories: 420 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 115 mg