Panfired Chicken Breasts with Oregano Garlic Butter

Total Time
Prep 10 mins
Cook 20 mins

Another winning low carb entree! This calls for bone in chicken breasts with skin, which keeps the meat exceptionally juicy. You could sub skinless, boneless breasts, but make sure to adjust cooking time and temp so the meat does not dry out. From Gourmet magazine.

Ingredients Nutrition


  1. Mince garlic and mash to a paste with salt using a large heavy knife.
  2. Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
  3. Pat chicken dry.
  4. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter.
  5. Season chicken with salt and pepper.
  6. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes.
  7. Turn chicken over and cover skillet, then cook until chicken is just cooked through about 10 minutes more.
  8. Spread remaining oregano garlic butter over skin of chicken.


Most Helpful

This is another dish I choose for pick your chef. I choose it as it was low in carbs and sounded interesting. I used chicken beast on the bone as for the most part we prefer it as it does not dry out the meat. I followed the recipe exactly except I added an additional 1/4 tsp hot pepper flakes as we like the heat.The results were wonderful juicy chicken bursting with flavor. Thank you Mark, like your bacon mushroom chicken this will be made often.

Just Cher July 12, 2003

I haven't posted a review before but I enjoyed this soooo much I just had to comment. I didn't have bone in chicken so I used boneless skinless and it still came out great. The only thing we added was some garlic hot sauce for dipping (we like it spicy) but the chicken is excellent by itself. Great recipe! And it's low carb too! Thanks for a keeper!

Rosiegirl March 12, 2004

Very nice flavor, although I would have preferred more heat and less oregano taste. A very easy dish to prepare, and nice to be able to use the stove top. I did allow it to simmer for almost an hour, and the chicken was nice and moist.

LorenLou March 12, 2004

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