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Chicken in Herbs and Brown Butter (Keto)

BY Kevin Lee Jacobs | August 15, 2018 19 Comments

Last updated on November 12th, 2018

Yesterday, I filmed one of my all-time favorite recipes: Chicken in Herbs and Brown Butter. I think you’ll love this classic dish, because it’s both fast to make (about 20 minutes from start to finish) and pure poetry to eat. The chicken, which starts out in a skillet and finishes in the oven, cooks up moist, tender, and highly-perfumed. Meanwhile, the pan drippings make a fine sauce.  But why am I explaining all of this to you? Just watch the video and then print the recipe!

Thanks for spending time with me. I love your company!

xKevin

Here’s the printable:

Print
Chicken in Herbs and Brown Butter

Prep Time: 10 minutes

Cook Time: 10 minutes

Moist and tender chicken breasts, gloriously perfumed with parsley, sage, and brown butter. From start to finish, this main course comes together in just 20 minutes.

Ingredients

  • 2 skinless, boneless chicken breasts, preferably from an organic, free-range chicken
  • For the marinade:
  • 1 bunch coarsely minced parsley
  • 3 or 4 cloves of garlic, finely minced
  • The grated zest of 1 lemon
  • A big pinch of kosher salt, and several grinds of black pepper
  • 4 tablespoons extra-virgin olive oil
  • For searing the breasts
  • 1 tablespoon cooking oil (olive oil will work)
  • 4 tablespoons unsalted butter
  • A handful of fresh sage leaves, roughly chopped if large
  • For the finishing sauce
  • The pan drippings from the finished chicken
  • The juice of 1/2 a lemon
  • A splash of dry white wine, such as Pinot Grigio or Sancerre

Instructions

  1. The chicken breasts -- Place one breast between a layer of plastic wrap. Use a rubber mallet or a rolling pin to pound down the thickest part of the meat to achieve a fairly even breast. Pound down the second breast.
  2. Marinating the breasts -- Combine the marinade ingredients in a medium bowl. Then add the chicken, and flip to coat. Let the chicken sit in the mixture for 5 minutes. Meanwhile, center the oven rack, and heat the oven to 375°F (190°C)
  3. Searing the breasts -- Add a tablespoon of cooking oil to a large skillet set over medium heat. When the skillet is hot, add the chicken breasts, letting them sit until the underside develops a spotty brown crust - 2-3 minutes. Then flip the breasts, and add the butter and sage leaves. Cook until the sage wilts and the butter browns -- 2-3 minutes. Then transfer the skillet to the preheated oven until the internal temperature of the breasts achieves 165°F (75°C) -- about 5 minutes. Then, remembering the handle of the skillet is red hot (use oven mitts!), transfer the chicken to a board. Let the chicken rest while you make the finishing sauce.
  4. The finishing sauce -- Set the skillet over medium heat, add the lemon juice and wine to the pan drippings, and let the mixture boil and reduce for just 1 minute.
  5. Serving -- Plate the chicken, and top it with spoonfuls of the finishing sauce.
3.1
https://www.agardenforthehouse.com/chicken-in-herbs-and-brown-butter/
Copyright 2015 by Kevin Lee Jacobs

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Comments

  1. 1

    Leslie D says

    August 17, 2018 at 5:59 pm

    I am so hungry now, Kevin! I’m off to dash for the kitchen! Thanks for this great recipe.

  2. 2

    Kevin Lee Jacobs says

    August 17, 2018 at 6:16 pm

    Hi Leslie D – If you make this dish, please let me know how it turns out for you.

  3. 3

    Georgeanna says

    August 19, 2018 at 11:37 am

    Can’t wait to do the chicken. You make everything look so delicious !

  4. 4

    Kevin Lee Jacobs says

    August 19, 2018 at 11:41 am

    Hi Georgeanna – Thank you so much!

  5. 5

    Robin Hudson says

    August 19, 2018 at 1:20 pm

    Started watching this video and remembered I’ve been planning to buy a microplane. Do you have a favorite? Also, I need a new cheese slicer – remembered that one while browsing microplanes on Amazon. Got a recommendation for me? TIA!

  6. 6

    Kevin Lee Jacobs says

    August 19, 2018 at 1:29 pm

    Hi Robin – Here’s the microplane zester that I bought on Amazon: https://amzn.to/2L36GZO

  7. 7

    BJ Foster says

    August 19, 2018 at 1:46 pm

    What might be substituted for the white wine? BJ

  8. 8

    Willa Nemetz says

    August 20, 2018 at 12:15 am

    Kevin, this looks like a great company meal and I can’t wait to serve it! It’s 12:15 AM and I am absolutely salivating over this recipe. Thank you!

  9. 9

    Kevin Lee Jacobs says

    August 20, 2018 at 7:16 am

    Hi BJ Foster – No wine for you? Use chicken stock.

    Hi Willa – Let me know how the dish turns out for you!

  10. 10

    Margaret Black says

    August 20, 2018 at 10:27 am

    Kevin, love your recipes, and having fun following your kitchen redo. Several of your recipes have become favorites and I have shared your site with others. Thanks!

  11. 11

    Kevin Lee Jacobs says

    August 20, 2018 at 11:26 am

    Hi Margaret – Thanks SO much for sharing this website with others. Hugs to you.

  12. 12

    Andree says

    August 20, 2018 at 1:37 pm

    Hi Kevin, Looks Devine! I’m making this dish this week for sure! Perfect Keto Friendly dish. Thank you!

  13. 13

    Kevin Lee Jacobs says

    August 20, 2018 at 2:01 pm

    Hi Andree — Good to know this dish is Keto-diet friendly. Enjoy!

  14. 14

    Dennis R says

    August 21, 2018 at 10:51 am

    Imma make this tonight. Why don’t you ever use that beautiful
    New gas stove for the videos, Kevin? Last thing, when I quickly
    looked at the title for you July Garden tour… I thought it was a
    Judy Garland tour….. I guess we both need new glasses, huh?

  15. 15

    cynthia says

    August 21, 2018 at 2:50 pm

    looks so good!

  16. 16

    Kevin Lee Jacobs says

    August 21, 2018 at 3:02 pm

    Hi Dennis – Well, in a way, it WAS a Judy Garland tour! To answer your question: By using a portable cooktop on my work station, the camera can better capture the action. Enjoy the chicken dish!

    Hi Cynthia – Delicious, yes!

  17. 17

    Karen R says

    August 21, 2018 at 11:23 pm

    Hi Kevin. I made this tonight and it was delicious. The chicken came out perfectly cooked and juicy. I have been looking for a recipe to use the sage that I am growing in my back yard so YAY! I doubled the recipe for my family of 4. The only problem was that my butter never browned. I even turned the burner up to mdeium-high. Since I doubled the recipe that included doubling the butter. Was there too much butter for it to brown?

  18. 18

    Kevin Lee Jacobs says

    August 22, 2018 at 8:02 am

    Hi Karen – So glad you liked this chicken dish! Non-browning butter can be the result of too much vegetable oil in the skillet.

Trackbacks

  1. Weekly Meal Plan for November 5-11 says:
    November 4, 2018 at 9:00 am

    […] Chicken in Herbs & Brown Butter Spinach Salad w/ Raspberry Vinaigrette […]

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