Brown Butter Chicken
Chicken

Brown Butter Chicken

Brown Butter Chicken

Brown butter chicken is a favorite recipe of mine. Because it can be made in a single pan, with a small number of ingredients, and be absolutely delicious. It’s quick and easy for my husband and me.

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Throw together a starch like salt crusted potatoes and a veggie like oven roasted cauliflower or parmesan roasted asparagus, and boom. One complete meal. One of my favorite things about this meal is the brown butter. When you cook butter, it becomes this nutty, deep, and rich flavor.

The orange compliments that and brings a pop of freshness to go with such a complex flavor. I love to pair this with oven roasted red potatoes and asparagus.

Brown Butter Chicken
The start of Brown Butter Chicken!

Brown Butter Chicken Ingredients

All purpose flour, ½ cup

McCormick chicken seasoning, 3 tablespoons

Chicken breasts, boneless/skinless, 4

Olive Oil, 3 tablespoons

Butter, 4 tablespoons

Almonds, ½ cup sliced

Orange, grated zest and juice of 1

Parsley, ¼ cup fresh, roughly chopped

Mushrooms, 3 brown, sliced

Onion, ½ of a medium sized, chopped

Brown Butter Chicken
Brown Butter Chicken is almost done!

Brown Butter Chicken Directions

Heat the olive oil in a large flying pan on the stove

Put the flour into a shallow, but wide dish, so you have room to basically bread the chicken. Add the chicken seasoning into the flour and mix up. Note: I personally skip salt and pepper in this stage, unlike I would with most recipes. I find seasoning the flour with the chicken seasoning is salty enough for my personal taste. However, you can certainly salt and pepper your chicken at this point, before dredging into the flour.

Pound out the chicken to where it is ¼ inch in thickness. I use a gallon size Ziplock bag for this, and do one piece at a time. This will help contain the mess and not splatter chicken germs all over the kitchen, because who wants that?

Once the olive oil is heated on the stove and the chicken is floured, it’s time to fry the chicken. The great news is, with the chicken being thinner,  it won’t take long to brown up and cook thoroughly. I still temp check my chicken before serving though.

Once the chicken is golden brown and delicious, remove from the pan and add in the butter. Cook until it is a rich golden brown color, and add the mushrooms and onions into the pan.

Saute over medium high heat until done. Once this is done, add in the orange zest, juice, and almonds. Cook for a moment until combined and has a nice sauce-like texture to it. If the sauce is thin, feel free to add in a sprinkle of flour to thicken it a bit. It shouldn’t need much, but it can.

Once this is done, spoon the sauce over the chicken, and sprinkle with a little fresh parsley, and serve.

Brown Butter Chicken
Time to serve!

Notes

This is a perfect dish for two and it is so easy to make. I always enjoy making this dish for my husband, and he likes it as well. It is one of those dishes that we tried once, and I knew it had a place in our normal dinner rotation from there.

I always love when I find that perfect dish that I know will be great in our normal meal rotation. That means I just created a great new tradition and I’m happy about that.

Why I Love This Brown Butter Chicken Recipe

Brown Butter Chicken is such an easy yet delicious meal that is sure to please any crowd, and can be done in a single pan, without any fuss. It is a perfect meal for any busy weeknight where we’re busy and don’t have time for a fussy or complicated meal.

Discussion

Have you tried this brown butter chicken recipe? Let me know your thoughts in the comments! Check out my other chicken recipes!

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