Herbed Butter Chicken
A flavorful chicken recipe that uses dried herbs you probably already have on hand.
About this Recipe
This recipe is simple because it uses dried herbs you most likely already have on had. What’s more, if you don’t have these herbs, but have another combination you do like, you can swap them out and create a variable array of flavors and taste profiles to match you mood.
- 4 boneless skinless chicken breasts
- 1 Tbsp olive or avocado oil
- 1/2 tsp of dried Rosemary
- 1/2 tsp of dried Thyme
- 1/2 tsp of dried Sage
- 1/2 tsp of dried Parsley
- 1/2 cup chicken broth
- 1 Tbsp butter
- handful fresh parsley, chopped for garnish (optional)
- If you like chicken thighs, you can use them instead, but be sure to check your macros.
- You can use clarified butter / Ghee, instead of butter.
- Increase the butter amount or add some cream if you’re trying to meet a fat macro (not always necessary.)
- Try to find a broth with no msg or sweeteners. Use homemade bone broth if needed.
- Fat 33% 33%
- Carbs 1% 1%
- Protein 66% 66%
Step by Step Instructions
Heat a skillet over medium high. Add oil to coat the skillet.
Add the chicken breast and cook for 5 minutes on each side until they are seared and golden. Remove the chicken breast from the skillet.
Add the chicken broth and bring to a boil. Make sure to “scrape” the bits that are at the bottom of the skillet.
Add the herbs and cook for 2 more minutes.
Add and stir the butter (this will create a yummy sauce) until melted.
Put the chicken breast back in the in the skillet/sauce. Spoon sauce over the chicken breast. Sprinkling fresh parsley on top, if desired