Best Chicken Breast With Herb Butter Recipes

HERB CHICKEN WITH HONEY BUTTER

Herb Chicken with Honey Butter image

When the whole family could use a heartwarming meal, this one fits the bill! You'll love how the honey's sweetness mixes perfectly with the herbs' salty flavor. It's a wonderful combination! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 large egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tablespoons dried parsley flakes
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter
HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey

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.

Nutrition Facts : Calories 485 calories, Fat 25g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 38g protein.

CHICKEN BREASTS WITH HERB BUTTER

Chicken Breasts with Herb Butter image

I got this recipe from Woman's World. It is a quick and tasty way to add a little something to plain chicken breasts.

Provided by Robin W

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 bone-in chicken breasts, split
1/4 cup butter, softened
1 tablespoon chopped parsley
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon garlic powder
1/4 teaspoon pepper

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.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

Roast Chicken with Garlic-Herb Butter image

When making roast chicken, the key to getting crispy, golden skin is to season your bird in advance and leave it in the fridge overnight. The chicken roasts directly on top of a baguette, which absorbs the pan drippings for a side as tasty as the main event.

Provided by Anita Lo

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 lemon
2 cloves garlic, finely chopped
1 tablespoon chives, chopped
1 tablespoon thyme, chopped
Kosher salt
Freshly ground black pepper
1 3½?4½ lb. whole chicken, about 1.6?2 kg
1 rib celery
1 small onion
1 small carrot
1 day-old baguette, sliced lengthwise
1/2 cup water or chicken stock

Steps:

The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.