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Chicken breasts are cooked through and coated with a garlic, Dijon and herb butter. This is a chicken main course without the cream or pasta used in the linguine recipes.
Ingredients and measurements
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter; 4 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional); 1/2 teaspoon onion powder
Preparation and baking
- Stage 1
Pat chicken dry and season with salt and pepper. Pound unusually thick areas gently to an even thickness.
- Stage 2
Heat olive oil in a wide skillet. Cook chicken in batches if needed, turning until thick centers reach 165°F; lower heat if the exterior browns too fast. Transfer to a clean plate.
- Stage 3
Reduce heat and let an overheated skillet cool slightly. Melt butter and stir in garlic briefly without browning it.
- Stage 4
Stir in Dijon, paprika, onion powder, parsley and optional pepper flakes and chives.
- Stage 5
Return cooked chicken with any clean resting juices and spoon the butter over it. Warm gently for a minute or two and serve with separately prepared sides.
Breast thickness varies substantially. An even shape cooks more predictably, but temperature still decides when the chicken is ready. Check the thickest portion rather than cutting only a thin edge. A browned surface does not establish doneness.
Why not promise five minutes per side?
Reduce the heat before butter and garlic enter the skillet. If the pan is smoking, take it off the burner briefly. Stir garlic only until fragrant, then add the remaining sauce ingredients. Bitter blackened garlic cannot be repaired by adding more butter.
How do I keep garlic from burning?
No. This version uses six tablespoons of butter with Dijon and herbs and is served directly over chicken. The separate linguine guides have their own quantities and method. Do not add pasta or cream without developing a different sauce balance.
Is this the creamy pasta sauce?
Chop parsley and optional chives before cooking the chicken so the finishing step is quick. Keep them on a clean board away from raw poultry. Set out the Dijon and spices in a small bowl so the garlic does not overcook while you measure.
Can the herbs be prepared first?
Refrigerate leftovers within two hours and use within three days. Keep covered and follow any shorter ingredient-label limit.
Storage and serving
For more recipes to serve alongside, see cowboy butter chicken linguine or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived recipe, with clearer ingredient allocation and preparation checks. The linked food-safety reference supports temperature guidance, not the recipe proportions. A Pinch Of Lemon has not kitchen-tested this version. Existing photographs are illustrative. FoodSafety.gov cooking temperature chart.
Common Questions About This Recipe
- Why not promise five minutes per side?
Breast thickness varies substantially. An even shape cooks more predictably, but temperature still decides when the chicken is ready. Check the thickest portion rather than cutting only a thin edge. A browned surface does not establish doneness.
- How do I keep garlic from burning?
Reduce the heat before butter and garlic enter the skillet. If the pan is smoking, take it off the burner briefly. Stir garlic only until fragrant, then add the remaining sauce ingredients. Bitter blackened garlic cannot be repaired by adding more butter.
- Is this the creamy pasta sauce?
No. This version uses six tablespoons of butter with Dijon and herbs and is served directly over chicken. The separate linguine guides have their own quantities and method. Do not add pasta or cream without developing a different sauce balance.
- Can the herbs be prepared first?
Chop parsley and optional chives before cooking the chicken so the finishing step is quick. Keep them on a clean board away from raw poultry. Set out the Dijon and spices in a small bowl so the garlic does not overcook while you measure.