Butterchickenbreasts Recipes

CAJUN BUTTER CHICKEN BREAST RECIPE

Steps:

• Combine cajun seasoning ingredients and toss chicken in the seasoning. Drizzle with 1/2 tablespoon of oil and rub seasoning all over to evenly coat.
• Heat remaining oil and 1 tablespoon butter in a skillet or pan over medium-high heat until combined and hot.
• Sear chicken in batches for 5-7 minutes each side until golden or internal temperature is 165°F / 75°C using a meat thermometer. Remove from pan; set aside to rest for 5 minutes.
• While chicken is resting, make the sauce. Reduce heat to medium. Melt remaining butter in the pan. Sauté garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Pour in the broth and let reduce for 2-3 minutes, while stirring occasionally.
• Take the pan off the heat. Drizzle sauce over the chicken.
• Serve warm.

GARLIC BUTTER CHICKEN

Steps:

• To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
• Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
• Remove chicken with a slotted spatula and place it on a plate to rest.
• Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
• Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
• Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
• Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
• Optionally garnish with parsley and serve immediately.

LEMON BUTTER CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
• Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

EASY INDIAN BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
• While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
• Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

GARLIC BUTTER BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F. Season chicken breast with salt, pepper, paprika and set aside.
• In a small bowl mix together the butter, Italian seasoning, parsley, and garlic. Set aside.
• In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add chicken breast. Sear until golden. It's about 1-2 minutes each side.
• Pour garlic butter mixture over the chicken breast. Place skillet in the oven and cook until cooked through. It's about 20-30 minutes or until chicken breasts gets to an internal temperature of 165F.
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken breast before serving.

SLOW-COOKER BUTTER CHICKEN

Steps:

• Heat large saucepan over medium-high heat; add butter and onion. Cook and stir until onions are tender, 2-3 minutes. Add garlic, cook until fragrant, 1 minute. Add garam marsala, curry powder, chili powder and ginger; cook and stir 1 minute longer. Add flour. Drizzle in olive oil until a paste is formed. Whisk in coconut milk and tomato paste; cook and stir until combined and slightly thickened, 1-2 minutes. Season with salt and pepper., Using an immersion blender, carefully puree spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine., Cover and cook on low until chicken is no longer pink, 3-4 hours. Serve with rice. If desired, sprinkle with cilantro and serve with naan bread.

THE BEST BUTTER CHICKEN

Steps:

• For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Stir in the cilantro. Serve with rice and naan alongside.

BUTTER CHICKEN

Steps:

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
• Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
• Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
• Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
• Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

CROCK-POT BUTTER CHICKEN

Steps:

• In the bowl of the Crock-Pot, toss together chicken, onion, garlic, jalapeños, ginger, turmeric, cumin, garam masala and ¾ teaspoon kosher salt. Add Greek yogurt and toss until the chicken mixture is coated. Pour tomatoes on top and stir gently to combine, then dot top with butter.
• Cook on low until the chicken is cooked through, 6 to 7 hours.
• Turn off heat and uncover Crock-Pot. Stir in heavy cream then season to taste with more salt, if necessary. Garnish with cilantro. Serve warm with naan and rice.

GARLIC BUTTER BAKED CHICKEN BREASTS

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Pound the thickest part of the chicken breast using the flat portion of a meat mallet (with a piece of plastic wrap placed on top of the breast.) This will ensure even cooking. Combine the salt, paprika, black pepper, dried thyme, garlic powder, and onion powder in a small bowl. Season both sides of the chicken breasts with this seasoning. You can allow the chicken to sit at room temperature for 5-20 minutes if you have time, or cook it immediately.
• SEAR: Add the oil to a cast-iron skillet (or any oven-safe skillet) over medium-high heat. When the oil is hot add the chicken breasts in a single layer and sear for roughly 1-2 minutes on each side. You don't want to cook them all the way through, just give it a nice crust on both sides.
• GARLIC BUTTER: While the chicken is cooking, combine the butter, parsley, garlic, Italian seasoning, honey, and red pepper flakes (if using) in a small bowl. Zap in the microwave in 15-20 second increments until the butter melts and all the ingredients combine.
• ROAST: Pour the garlic butter over the chicken breasts and place the skillet in the oven for 10-14 minutes OR until the chicken cooks all the way through and reaches an internal temperature of 165ºF. Remove from the oven and allow the chicken to rest for a few minutes before serving.

CROCK POT BUTTER CHICKEN

Steps:

• Preheat your slow cooker to high.
• Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
• Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
• Remove the cardamom then stir in the cream and allow to heat through.
• Serve over rice sprinkled with some coriander

LEMON BUTTER CHICKEN

Steps:

• Season both sides of chicken with salt and pepper.
• Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
• Heat 12-inch skillet over medium-high heat.
• Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
• Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
• Transfer chicken to a plate while leaving any little bit of excess oil in pan.
• Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
• Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
• Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
• Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
• Recipe source: inspired by my Lemon Butter Salmon

BUTTER CHICKEN BREASTS

Steps:

• *place chicken breasts in baking dish.
• * add rest of ingredients (butter & yoghurt doesn't need spreading - they will infuse naturally).
• *slow bake @ 150ºC for 40 - 60min.
• *enjoy.