Low Iodine Herb Butter Chicken Breast

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
See all
1 tbsp olive oil

For the herb butter

4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp fresh basil, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh thyme leaves
¼ tsp salt

For the pan sauce

½ cup low-sodium chicken broth
¼ tsp dried thyme

Instructions

1
Make the herb butter: in a small bowl, combine the softened butter, basil, parsley, thyme leaves, and 1/4 tsp salt. Stir until the herbs are evenly distributed throughout the butter. Set aside at room temperature.
2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Season both sides with the remaining 1/2 tsp salt.

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