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Panfired Chicken Breasts with Oregano Garlic Butter
At a Glance
- Prep
- 15 minutes
- Cook
- 26 minutes
- Total
- 30 min
- Yield
- 4.00 serving(s)
Categories
- Main Course
Cuisine
- American
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Panfired Chicken Breasts with Oregano Garlic Butter brings together 1 clove garlic, 1/4 teaspoon salt, 5 tablespoons unsalted butter, softened in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 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
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Instructions
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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