Butter-Basted Chicken Breasts

By Ali Slagle

Published Feb. 27, 2025

Butter-Basted Chicken Breasts
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(704)
Comments
Read comments

For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3 to 4 servings
  • 1½ to 2 pounds boneless, skinless chicken breasts
  • Salt and black pepper
  • 1tablespoon vegetable or canola oil
  • 3tablespoons unsalted butter
  • 4garlic cloves, smashed and peeled
  • 4rosemary, thyme or sage sprigs, or a mix
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

377 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 46 grams protein; 522 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.

  2. Step 2

    Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.

  3. Step 3

    Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.

  4. Step 4

    Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
704 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Edith

Save your cereal bags and when you need to pound any kind of meat put the meat into the cereal bag, fold it over and pound away. No "meat juice" all over your kitchen.

Wignona

I always make this dish with lemon zest. The citrusy brightness enhances the flavors beautifully, giving it a refreshing twist. It pairs perfectly with a side of roasted vegetables or a light salad. The combination creates a harmonious balance that makes each bite delightful.

Sharell

Definitely add the lemon zest with the herbs and garlic. I squeezed some juice onto the breasts when finished cooking. Delicious.

Julie Mitchell

What about boneless chicken thighs pounded or sliced thin? I always think they have much more flavor.

mai

Won't get into it but I'm a terrible cook. This chicken is so easy to make and so insanely delicious I'm in utter shock.

Christine P

This was wonderful and so easy to make. I felt the fresh rosemary really added a lot to the flavor, and my husband mentioned this chicken dish and how good it was at least 3 times today! Definitely a keeper!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.