Easiest Way to Cook Appetizing Lemon Herb Butter Poached Chicken Breasts

Lemon Herb Butter Poached Chicken Breasts. The only thing better than a regular chicken breast is baked lemon butter chicken breast. Series Description: One of the best parts of chicken, besides its great taste, is the wide variety of different meals that you can cook with it as a primary ingredient. The lemon herb butter keeps the chicken so tender while crisping the skin perfectly.

Chicken is awesome for a quick meal and healthy protein. It can be dressed in so many different ways. We love this lemon herb recipe because it has a little tang and is also savory and filling. You can have Lemon Herb Butter Poached Chicken Breasts using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lemon Herb Butter Poached Chicken Breasts

Prepare 2 of large bone in, skinless chicken breasts, about 1 1/2 to 2 pounds total weight.
You need 2 tbsp of salted butter.
You need 2 tbsp of fresh lemon juice.
Prepare 1/2 tsp of Cajun seasoning.
You need 1/2 tsp of black pepper, and salt to taste.
Prepare 1 tsp of hot sauce, such as Frank's brand.
It's 2 of garlic cloves, crushed.
Prepare 1/2 cup of mixed fresh herbs, I used Chives, rosemary, thyme, parsley and basil.

You will start this recipe by making a quick marinade for the chicken of lemon juice and herbs. Chicken Bites with Kale SlawFoster Farms. flour, panko bread crumbs. lemon peel. garlic. butter. olive oil. chicken breast halves. low-sodium chicken stock. Using fresh herbs in this dish is key. Season the chicken with a few pinches of kosher salt and.

Lemon Herb Butter Poached Chicken Breasts step by step

Preheat oven to 250.
In a ovenproof skillet large enough to hold chicken in one layer,melt butter, add lemon, red hot and garlic.
Add herbs to butter mixture. Season chicken with Cajun seasoning, pepper and salt and turn to coat with butter. Place chicken breast meat side down..
Cut a piece of parchment oaper the same diameter as your skillet. Generously butter one side of paper. Lay paper butter side down on chicken to cover it. Then cover that with a tight fitting lid. Place in preheated oven and cook for 1 hour, without opening oven. Remove from oven and let sit covered 10 to 15 minutes..
The chicken can be served now warm, strain the sauce and serve with rice or potatos. Or alternatively, the meat can be removed and added to tortillas and salads warm. I also chill the breasts and use for sandwiches and chicken salad and any place you would use cooked chicken.

I mixed all of the spices, olive oil and lemmon juice and rubbed it under the skin of the chicken and then over After rubbing the rest of the butter into the skin, I also sprinkled on more garlic powder, salt and pepper. For this one I made an herb butter with lemon zest and garlic. I took a rare detour from the paleo rulebook and used a little Kerrygold butter (from I also scattered onions and lemon around the chicken and even stuffed the cavity to really ramp up the flavor. Then I covered that bad boy with the. Infused with melted butter, rosemary, and lemon.