Chicken Breasts With Herb Butter Recipes

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.

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.

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 WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 475.
• Season with salt and pepper on both sides.
• Melt butter in a large skillet over medium heat. Drizzle in the olive oil.
• Add the chicken and cook for 2-4 minutes on each side until browned (but not cooked through).
• Transfer browned chicken to preheated oven (if not using an oven-safe skillet, transfer chicken to a greased baking dish first). Bake chicken for about 15 minutes until cooked through (internal temperature should read 165 degrees).
• In a small bowl combine butter, garlic powder, minced garlic, and fresh herbs (see notes for using dried herbs) and mash/mix with a fork until combined.
• When chicken is finished cooking, immediately top with a hearty spoonful of the garlic butter mixture. Allow it to melt over the chicken for a minute or two before slicing chicken. Enjoy!

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

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.

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.

CHICKEN BREAST WITH HERB BUTTER

Steps:

• Instructions.
• Take the butter out of the fridge and bring to room temperature.
• Start with the herb butter. Mix all ingredients thoroughly in a small bowl and let sit until it's time to serve.
• Season the chicken with salt and pepper. Fry in butter or oil on medium heat until the filets are cooked through, and register 165 degrees (75° Celsius) with a meat thermometer. Lower the temperature towards the end to avoid dry chicken filets.
• Serve the chicken on a bed of leafy greens and place a generous amount of herb butter on top.