Chicken Breasts With Herb Butter Recipes

HERB CHICKEN WITH HONEY BUTTER

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in butter until a thermometer reads 165°, 4-5 minutes on each side. Meanwhile, combine softened butter and honey. Serve with chicken.

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER

Steps:

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

BROILED HERB BUTTER CHICKEN

Steps:

• Preheat oven to Broil/Grill and line broiler pan with aluminum foil.
• Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.
• Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

CHICKEN CUTLETS WITH HERB BUTTER

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
• Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

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.

CHICKEN BREASTS WITH HERB BASTING SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
• Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
• Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

BUTTER-HERB ROASTED CHICKEN

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

CHICKEN BREASTS WITH HERB BUTTER

Steps:

• Preheat oven to 425.
• Combine butter and herbs; reserve 2 tsp.
• Carefully separate skin from chicken leaving skin attached.
• Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
• Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

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.

GRILLED CHICKEN BREASTS WITH CHIVE AND HERB BUTTER

Steps:

• In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.
• Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
• Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.
• Slice chive and herb butter into 1/2 inch slices.
• To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

HERB BUTTER CHICKEN BREASTS

Steps:

• Combine melted butter and herbs.
• Marinate chicken for 30 minutes.
• Bake or grill for 30 minutes.