Description
A simple, fast, and flavorful weeknight dinner featuring tender chicken breasts seared in a pan with a rich herb butter sauce made from fresh parsley, thyme, rosemary, and lemon.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter (divided)
- 4 cloves garlic, minced
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1 lemon (zested and juiced)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil (for searing)
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 1/4 cup white wine (for pan sauce)
Instructions
- Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. If breasts are thick, pound them to an even 1/2-inch thickness.
- In a small bowl, mix softened butter, minced garlic, chopped parsley, thyme, rosemary, lemon zest, and a pinch of salt to form a green paste. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken breasts and sear undisturbed for 4-5 minutes until golden brown.
- Flip the chicken and cook for another 4-5 minutes on the second side.
- Reduce heat to medium-low. Add the remaining 3 tablespoons of butter and the herb butter mixture to the pan. Spoon the melting herb butter over the chicken and baste for 2-3 minutes.
- Check that the internal temperature reaches 165°F (74°C). If not, cook for another minute or two.
- Transfer chicken to a plate and tent with foil. Let rest for 5 minutes to redistribute juices.
- Serve immediately, spooning any remaining herb butter or pan sauce over the top.
Notes
Patting the chicken dry is crucial for a good sear. Do not crowd the pan; cook in batches if necessary. Resting the meat is non-negotiable to keep it juicy. For a dairy-free version, substitute butter with olive oil or dairy-free butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 380
- Sodium: 450
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 1
- Protein: 40
Keywords: chicken breast, herb butter, weeknight dinner, easy recipe, juicy chicken, pan seared chicken, gluten-free, high protein