Skillet Chicken with Brown Butter and Fresh Herbs

Why it's great!

• Produces juicy, flavorful chicken breasts and rich pan sauce without a lot of fuss. 
• Uses very few ingredients and only one skillet!
• Dinner's on the table in 20 minutes!
• If using an electric skillet (affiliate) it doesn't produce much heat in the summertime! (Big bonus here in the desert. 🥵)

Ingredients for brown butter chicken

• Butter: I always use salted butter, but if you prefer you may use unsalted. Just be sure to add a pinch more to the chicken breasts when salting them. 
• Kosher salt: Every type of salt has a different level of saltiness. This recipe has been tested with kosher salt and for best results that's what we recommend using.
• Fresh herbs:  For this recipe fresh is best. Feel free to buy them from the grocery store or pick them from your garden. If you don't want to buy three separate packs of herbs, buy the poultry herb packet sold at most grocery stores. They usually contain, sage, thyme, and rosemary. 
• Flour: Don't skip it! The little bit of four on the outside of the chicken breasts keeps the chicken from becoming too tough. It kind of acts like a protective coating. 
• Chicken breasts: Skip the time consuming process of pounding out the chicken breast. Instead slice them horizontally. Most chicken breasts can be sliced in half but if yours are extra large then go ahead and slice them horizontally into thirds. You want a thin piece of chicken.

Helpful kitchen tools

How to make brown butter chicken

Feel free to use a regular non-stick, metal, or cast iron skillet to make this recipe, but I prefer to use an electric skillet due to it's ability to make a large batch all at once.

Prep:

• Start by cleaning and slicing your chicken breasts in half horizontally. No need to pound them thin. Then sprinkle each side of the chicken with kosher salt. 
• Wash and chop the herbs.

Cook:

1. Turn the skillet on to medium heat (or 350° if using an electric skillet) and place the first 3 tablespoons of butter in to begin melting. While it is melting, dip each chicken breast in the flour and shake to remove as much flour as possible. 
2. Place chicken pieces in the skillet and allow them to brown on the first side which takes approximately 4-5 minutes. Over the course of cooking, the butter will start to brown on its own. Don't worry, this is a good thing! It adds tons of flavor.
3. Add the remaining butter and flip the chicken on to the second side. Sprinkle on  the herbs. Continue to cook for 4-5 minutes flipping occasionally. You're ready to serve!

For a crowd

This meal works well when serving a crowd of 6-12, but I don't recommend it for larger groups. It is best served fresh, and to serve more than 12 people you will have to do 3+ rounds of cooking (or use lots of skillets). My favorite skillet for this recipe is this Cuisinart electric skillet (affiliate). It's oval shape holds 6-8 pieces of chicken comfortably.

FAQs

What to serve with skillet chicken breasts

• Easy frozen green bean recipe
• Crispy brussel sprouts
• Brown butter rice
• Crispy potatoes
• Cream biscuits

Tips and tricks

• Use a light hand when flouring the chicken. It should not have a thick coating. Just enough to cover.
• Cook over medium heat. If it is too hot the outside of the chicken breast will cook before the inside is done. 
• If using a non-stick pan or skillet, be sure to use rubber tipped tongs. Metal tongs will scratch up your skillet. 
• Try to slice the breasts as evenly as possible to ensure that they cook in the same amount of time. 
• Be sure to eat the crispy herbs in the skillet. They're the best part!

Other great recipes

• Need to use up herbs, either store-bought or garden grown? Try these flavored butters. 
• Want another electric skillet chicken recipe? This Electric Skillet Lemon Chicken is a winner, this Creamy Garlic Chicken Recipe, or this Maple Chicken with Dijon Mustard!
• For another quick weeknight dinner try this Lemon Broccoli Pasta. A wonderful meatless dinner that is done in 25 minutes!
• For a sweet treat nothing is better than a chocolate buttermilk bundt cake! This one is moist and covered in a dreamy chocolate ganache. 
• This caramel pecan sauce is made in the microwave for a quick ice cream topping.
• This 45 minute Brown Butter Cinnamon Roll Coffee Cake is the perfect breakfast for any holiday or special occasion!
• Drizzle this quick Brown Butter Sage Sauce over pasta, chicken, or potatoes for an easy dinner packed with flavor!