Panfired Chicken Breasts with Oregano Garlic Butter
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.
- Ready In:
- 1 clove garlic
- 1⁄4 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh oregano
- 1⁄4 teaspoon dried hot red pepper flakes
- 4 chicken breast halves, with skin and bones (2 to 2 1/4 lb)
- 1 tablespoon olive oil
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
- Pat chicken dry.
- Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter.
- Season chicken with salt and pepper.
- 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.
- Turn chicken over and cover skillet, then cook until chicken is just cooked through about 10 minutes more.
- Spread remaining oregano garlic butter over skin of chicken.
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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!Reply
This is such an easy, quick, tasty way to prepare chicken for your family OR for guests! Had some friends over and followed the recipe exactly as written (although I probably put in a *bit* more garlic and herbs in the butter). It was absoslutely delicious, and the extra pieces were gone (so much for our lunch the next day - LOL). We'll be making this often, as we prefer bone-in, skin-on chicken breasts. Super recipe, Mark!Reply
Wow Mark this was very good! I only made 2 boobs. I had to up the garlic to 4 cloves and I used 2 of the dried peppers from my garden. I crushed all that in the mortar and pestle till I had a paste to mix with the butter and fresh oregano. Loved how easy it was to put it on the stove and just sort of leave it to grill some veggies.Reply