Easy Butter Chicken Recipe - Allrecipes.com
Easy Butter Chicken Recipe
  • READY IN 20 mins

Easy Butter Chicken

Recipe by  

"This simple but impressive recipe produces succulent chicken that is perfect for any sauce or just the pan drippings poured over top. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
  3. Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
  4. Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 15 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2008

This ended up being one of the easiest and best chicken recipes I've used recently Instead of one tablespoon of lemon juice, I ended up using the juice of a whole lemon. I had forgotten to preheat the oven and wanted to really sear the breasts first, so I needed the extra lemon juice to ensure nothing burned. I also used bouquet garni instead of straight tarragon. The flavor ended up being quite good from the mix of herbs. My husband and kids were quite happy with it, and I couldn't believe how easy it was. I'm definitely going to experiment with this one! Thank you!

 
Most Helpful Critical Review
Feb 19, 2008

This is a perfect "guideline" recipe. You can add almost any sauce to the basic recipe and have good results.

 

42 Ratings

Jan 29, 2008

I was a little skeptical at first of this recipe but the reviews were good so I made it and IT IS THE BEST!! The chicken is very tender and very tasty. I am always trying to find stuff my 3 year old will eat and she loved it as we did too!!!

 
Jan 22, 2008

Very good and tasty. I had to cook mine an extra 10 minutes though. After 15 they were still pink inside.

 
Apr 26, 2010

Fabulously easy and fast...for people who worry about the lack of flavor, I have found that fresh garlic adds wonders. I also used the McCormick Grill Mates (Montreal) spice blend. It was a fantastic way to moisten up the dish by pouring some of the leftover butter mixture directly onto the chicken. Yum yum!

 
Feb 14, 2008

I will make chicken this way from now on. I used this recipe to make chicken to top a lettuce salad. The chicken was delicious and tender--not crusty or difficult to cut for the kids.

 
Sep 15, 2010

very good basic guideline recipe. I did not have dried tarragon, but basically took the chicken breasts, placed in a glass dish, sprinkled with kosher salt, dash of garlic salt, dashes of onion powder, dash of Mrs Dash, splashed some lemon juice over them and smeared with softened butter. I didn't have parchment paper, so I covered with aluminum foil and cooked for 30 minutes. removed aluminum foil and baked for about another 5 minutes while I steamed broccoli in the bag. very flavorful and moist! usually my chicken is pretty dry...

 
Mar 25, 2009

I have 3 kids who hate chicken, but they LOVE this recipe! I pound the chicken breasts first which makes it harder to squeeze into the skillet, but I find it helps cook them more evenly and quickly. I also use more lemon juice than suggested to prevent the butter from burning and mix it up on the herbs depending on what I have. A great basic recipe...thanks!

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 0.5 g
  • < 1%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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