Vegetarian Herb Butter Chicken Breast
Total time35 min
Prep time15 min
Cook time20 min
5.0(14)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- 1 tbsp olive oil
For the herb butter
- 4 tbsp unsalted butter, softened
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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