Brown butter chicken is a quick and easy weeknight dinner. Served with caramelized onion mashed potatoes, this is a dinner that your family will ask for over and over again.

Before I started, I thought I may have bit off more than I could chew with this 5 days of Cooking Light recipe extravaganza. That was before I started.  Now that I have finished it, I am so glad that I did it!  I think I have made a new family favorite dinner.  I rarely have four clean plates, no whining, bribing, or pouting at the dinner table.  This easy dinner recipe can be summed up in one word: SUCCESS !!

I found this brown butter chicken recipe at Cooking Light.  I did adapt their recipe a little to suit my family’s tastes.  Never be afraid to make substitutes to a recipe. It makes the dish your own, and it allows you to keep your family happy, too.  ????

To make brown butter chicken, you’ll need:

4 boneless, skinless chicken breasts . Either pound them to desired thinness or butterfly them.  I butterflied mine.
Kosher salt
black pepper
1/2 cup flour
4 Tablespoons (2 ounces) unsalted butter
2 fresh sage sprigs (stems)
2 large shallots, minced
1 teaspoon fresh thyme
2 Tablespoons lemon juice

One of the important parts of this recipe is the brown butter. There is a video that explains how to make it my friend Becca’s recipe post for Brown Butter Candied Bacon Chocolate Chip Cookies.

I served the chicken with a side of caramelized onion mashed potatoes. (Please try not to drool onto your keyboard) ????

Take a look at this delicious dinner!

 

This brown butter chicken dinner recipe really is good and truly simple.

Heather Tallman

Total Servings 6 servings

Brown Butter Chicken {Cooking Light Recipe}

Juicy chicken breast is pan cooked and drizzled with golden brown butter!

10 minPrep (inc. refrigeration & rest time)

15 minCook Time

25 minTotal Time

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Ingredients

• 1/2 cup flour
• 1/2 teaspoon Kosher salt, divided in half
• 1/2 teaspoon black pepper, divided in half
• 1 Tablespoon olive oil
• 4 boneless skinless chicken breasts, pounded thin or butterflied (I butterflied mine)
• 4 Tablespoons (2 ounces) unsalted butter
• 2 fresh sage sprigs (stems)
• 2 large shallots, minced
• 1 teaspoon fresh thyme
• 2 Tablespoons lemon juice

Instructions

1. Either pound chicken to desired thickness or butterfly your chicken breasts. This will help the chicken cook faster.
2. Dredge chicken in a shallow dish filled with flour, 1/4 teaspoon salt and 1/4 teaspoon black pepper..
3. Add olive oil to a large skillet over medium heat. Add chicken to hot pan. Sprinkle with remaining salt and pepper. Cook for 4-5 minutes on each side or until it’s no longer pink on the inside and the juices run clear.
4. Remove chicken from pan and set aside on a plate. Add butter and sage sprigs. The butter will bubble and pop as the water cooks out of it. Keep an eye on it so that it doesn’t burn, but when the butter has browned, discard the sage.
5. Add shallots and thyme; cook for 30 seconds; Add lemon juice and cook another 30 seconds. Add chicken back to pan and reduce to low. Heat through.
6. Serve chicken with brown butter drizzled over it.

Cuisine: Main Dish | Recipe Type: Chicken

Important Notes

For detailed instructions and a video on how to brown butter, CLICK HERE

7.6.6

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Oh, and if you love brown butter OR easy chicken dinners, you should check out these recipes, too. I’m sure that you’ll love them!

Browned Butter Pork Chops with Mizithra Cheese

Orange Basil Grilled Chicken

Tandoori Grilled Chicken (another recipe from Cooking Light)