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:
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
- 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
- 1 tablespoon cooking oil (olive oil will work)
- 4 tablespoons unsalted butter
- A handful of fresh sage leaves, roughly chopped if large
- 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
- 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.
- 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)
- 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.
- 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.
- Serving -- Plate the chicken, and top it with spoonfuls of the finishing sauce.
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Leslie D says
I am so hungry now, Kevin! I’m off to dash for the kitchen! Thanks for this great recipe.
Kevin Lee Jacobs says
Hi Leslie D – If you make this dish, please let me know how it turns out for you.
Georgeanna says
Can’t wait to do the chicken. You make everything look so delicious !
Kevin Lee Jacobs says
Hi Georgeanna – Thank you so much!
Robin Hudson says
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!
Kevin Lee Jacobs says
Hi Robin – Here’s the microplane zester that I bought on Amazon: https://amzn.to/2L36GZO
BJ Foster says
What might be substituted for the white wine? BJ
Willa Nemetz says
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!
Kevin Lee Jacobs says
Hi BJ Foster – No wine for you? Use chicken stock.
Hi Willa – Let me know how the dish turns out for you!
Margaret Black says
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!
Kevin Lee Jacobs says
Hi Margaret – Thanks SO much for sharing this website with others. Hugs to you.
Andree says
Hi Kevin, Looks Devine! I’m making this dish this week for sure! Perfect Keto Friendly dish. Thank you!
Kevin Lee Jacobs says
Hi Andree — Good to know this dish is Keto-diet friendly. Enjoy!
Dennis R says
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?
cynthia says
looks so good!
Kevin Lee Jacobs says
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!
Karen R says
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?
Kevin Lee Jacobs says
Hi Karen – So glad you liked this chicken dish! Non-browning butter can be the result of too much vegetable oil in the skillet.