Butter-Basted Chicken Breasts

By Ali Slagle

Published February 26, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(1,516)
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

    or to print this recipe.

Advertisement

Ingredients

Yield:3 to 4 servings

  • 1½ to 2 pounds boneless, skinless chicken breasts

  • Salt and black pepper

  • 1 tablespoon vegetable or canola oil

  • 3 tablespoons unsalted butter

  • 4 garlic cloves, smashed and peeled

  • 4 rosemary, thyme or sage sprigs, or a mix

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

6 grams carbs; 168 milligrams cholesterol; 377 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 3 grams fiber; 522 milligrams sodium; 46 grams protein

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
1,516 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.

david

Many possible ways to season that chicken; thyme, salt, pepper and crushed garlic is our choice. Good advice about low heat and rest time before serving. Lemon always go over/on the meat after cooking.

Leigh

I hate chicken breasts. It’s still as good as everyone says!

Glacier Guy

Added two tablespoons French Dry White Vermouth to finish, a little Bordeaux Blanc, scrapped pan added one tablespoon butter off heat, melded into A sauce, drizzled over chicken breasts in the serving platter, garnished with a few sprigs of chives. Served piping hot. Came out good and had a French Accent.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.