The other day I bought about ten pounds of chicken at the grocery store. Why? Why else. Chicken was on sale. I froze most of it but used some of it to make Brown Butter Braised Chicken and Mushrooms. I had two mega-large leftover chicken breasts to use and found another recipe that involved chicken and butter. Because why not? Butter makes everything better.
This recipe from diethood.com called to bake the chicken breasts in butter with garlic and rosemary which sounded flipping fantastic. It also called to top the recipe with some cheese at the very end. I decided not to do so though I think the cheese would be fantastic on top this dish. I deviated slightly from the recipe in that I cut down on the butter, increased the rosemary and omitted the cheese. My adapted recipe is below.
I ate the chicken with some mashed cauliflower and parsnip drizzled with brown butter for a perfectly paleo meal. My dad deemed it “restaurant-quality.”
- 2 lbs, boneless skinless chicken breasts
- salt and fresh ground pepper , to taste
- ¼ c. grass-fed butter, browned
- 6 cloves garlic , minced
- 2 T. fresh rosemary leaves, minced
- Preheat oven to 375F.
- Season chicken breasts with salt and pepper; arrange chicken in a single layer in a baking dish and set aside.
- Add butter to a skillet and melt over medium-low heat until the butter starts to brown. Stir in garlic and cook until lightly browned, stirring very frequently. Stir in the rosemary and remove from heat. Pour the butter mixture over the chicken breasts.
- Bake for 30 to 50 minutes, or until chicken’s internal temperature is 165F. This will largely depend on how big your chicken breasts are; mine were huge and took over 45 minutes to bake.
- Remove from oven and let stand a couple for about three to five minutes.
- Transfer chicken to serving plates; spoon a little bit of the garlic butter sauce over the chicken and serve.