Skillet Chicken with Brown Butter and Fresh Herbs

One chicken breast in an electric skillet surrounded by a simple pan sauce.

4.86 from 7 votes

Skillet Chicken with Brown Butter and Fresh Herbs

Golden pan-seared chicken coated in nutty brown butter and fresh herbs, all made in one skillet! Pan-seared Skillet Chicken with Brown Butter and Fresh Herbs is easy enough for a weeknight family meal and impressive enough to entertain. It’s the perfect dinner whenever you want juicy chicken breasts in a simple pan sauce.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 253kcal

Author: Borrowed Bites

Equipment

large skillet- electric or stovetop

Ingredients

3 chicken breasts
1 teaspoon kosher salt
½ cup flour
½ teaspoon pepper
5 tablespoon butter divided
½ cup fresh herbs sage, thyme, rosemary

Instructions

Cut chicken breasts in half horizontally. Salt both sides of the chicken and allow to sit for 5 minutes.
Wash and chop the herbs. If you are using only one type of herb use sage.
While the chicken sits, heat skillet over medium heat. For an electric skillet turn it to 350°. Melt 3 tablespoons of butter. Lightly flour each side of the chicken breast. Shake off excess.
Place chicken into skillet and allow to cook for 4-5 minutes until golden brown. The butter should be beginning to brown.
Flip the chicken to the second side and add in additional butter and sprinkle with herbs. Allow to cook an additional 4-5 minutes. Total cooking time will vary depending on the thickness of the chicken breasts.

Notes

Tips & 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!

Note:

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.

Nutrition