Herb Butter Chicken

4 boneless skinless chicken breasts
1 Tbsp olive or avocado oil
1/2 tsp of dried Rosemary
1/2 tsp of dried Thyme
1/2 tsp of dried Sage
1/2 tsp of dried Parsley
1/2 cup chicken broth
1 Tbsp butter
handful fresh parsley, chopped for garnish

Heat a skillet over medium high. Add oil to coat the skillet.
Add the chicken breast and cook for 5 minutes on each side until they are seared and golden.
Remove the chicken breast from the skillet
Add the chicken broth and bring to a boil.
Make sure to “scrape” the bits that are at the bottom of the skillet
Add the herbs and cook for 2 more minutes
Add and stir the butter (this will create a yummy sauce) until melted
Put the chicken breast back in the in the skillet/sauce
Make sure to spoon some sauce over the chicken breast
Finish your dish by sprinkling some fresh parsley on top

NOTE: Make sure internal temperature of chicken is 165F. If not, put chicken/skillet in oven for 10 minutes at 400F

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