In the interest of full disclosure, this isn’t really much of a ‘recipe’.
It is instead a method for cooking the best chicken you ever did taste. And it all started….with a broken stove…
My front right burner has what I believe to be a faulty temperature control dial thingy (that is probably not the technical term, but it’s the best I can do). If you turn it anywhere past medium heat it interprets it as ‘Let’s take this bish to 11!!’, and heats the coil up to a bright red one trillion degrees, where it stays even if you turn it back down.
When it first started happening there were times when I accidentally burnt food in a matter of seconds that I was only trying to cook on medium. But then one day a magical thing happened with some chicken breasts that I was cooking in butter.
While chopping veggies, I realized that the chicken was sizzling quite a bit more than it should have been. But when I flipped the pieces over they were a beautiful brown color, so I went with it and did the same thing on the other side.
And holy smokes were they TASTY. The browned butter added a whole new depth of flavor.
And that is how I have cooked my chicken breasts from that day forward.
As we all know, chicken can be bland and dry, but this really takes it to a whole new level. There are a couple of tricks to get this right though….
- Be sure to use real butter. This is where the magic lies.
- Use thin-sliced chicken breasts. If you use thick ones the outside will be brown way before the inside is cooked.
- Be sure to turn the heat high enough to actually get the browning action happening. Don’t be scared to really crank it for a minute or two!
I hope you love this cooking method as much as my family and I do. They went from saying ‘Chicken AGAIN?!’ to ‘Hey, can we have that yummy chicken that you make??’.
Bonus: It’s also super quick and really easy.
Brown Butter Chicken
- 2-3 tbsp butter
- 4 thin-sliced boneless, skinless chicken breasts
- salt and pepper to taste
Melt butter over medium heat
Add chicken breasts and turn heat to medium high (not to the very highest temp, but close)
Sprinkle with salt and pepper
Cook 3-5 minutes per side, or til browned on the outside and cooked through in the middle
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Hey! I’m Julie.
I’m the mother of three, ages 28, 21, and 6, and Gima (grandmom) to a five-year-old grandson.
Over my 28 years of child-rearing I have been ALL the moms (single, married, stay-at-home, working, young, ‘mature’, struggling, stable, etc) and have faced every healthy eating challenge there is.
I’m now the founder of Well Fed Families, and I authored a cookbook called ‘Easy, Healthy Meals for the Tired-Ass Mom‘ just for moms like YOU!
I bring tons of real-life, family-raising experience to the table to help other overwhelmed mamas get on a healthier track.
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