You know those nights when you’re starving, the clock’s ticking, and you just need something comforting without the fuss? That’s exactly when my herb butter chicken swoops in to save the day. I’ve made this so many times I could probably do it with my eyes closed (though I don’t recommend it—hot pans are no joke!). The magic happens when golden chicken meets that garlicky herb butter sauce, all piled on creamy mashed potatoes with sweet glazed carrots. It’s the kind of meal that makes everyone at the table go quiet—except for the happy chewing sounds. And the best part? You’ll have it on the table in about 35 minutes flat.
Why You’ll Love This Herb Butter Chicken
Trust me, this isn’t just another chicken recipe—it’s your new weeknight superhero. Here’s why:
- Speed demon: From fridge to plate in 35 minutes? Yes please. Even my hangry teenager approves.
- Flavor bomb: That garlic-herb butter sauce is so good, you’ll catch yourself “accidentally” making extra just to drizzle on everything.
- Comfort in a bowl: Creamy potatoes + sweet carrots + juicy chicken = the edible equivalent of your favorite cozy sweater.
- One-pan wonder: Minimal cleanup means more time for important things (like actually sitting down to eat).
- Leftover magic: The flavors get even better overnight—if there’s any left, that is.
Ingredients for Herb Butter Chicken
Okay, let’s gather our flavor army! Here’s everything you’ll need to make this herb butter chicken magic happen:
- The chicken: 2 boneless, skinless chicken breasts (or 4 small cutlets – I like cutting the big ones in half horizontally so they cook faster)
- The seasoning squad: 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme (but if you’ve got fresh thyme, use 1 tbsp – it makes all the difference!)
- Sauce stars: 1 tbsp olive oil, 3 tbsp butter (divided – we’ll use it in stages), 3 cloves garlic (minced – no cheating with the jarred stuff!), ½ cup chicken broth, 1 tsp lemon juice (optional but SO worth it), and 1 tbsp chopped fresh parsley
- Potato perfection: 1½ lbs Yukon gold potatoes (peeled and cubed – russets work too but Yukons are creamier), 3 tbsp butter, ⅓–½ cup milk (or half-and-half if you’re feeling fancy), plus salt and pepper to taste
- Carrot crew: 4–5 medium carrots (sliced into thick rounds – none of those wimpy thin slices!), 1 tbsp butter, 1 tbsp honey (brown sugar works in a pinch), pinch of salt, and 1 tsp chopped fresh thyme if you’ve got it
See? Nothing crazy – just good, simple ingredients that work together like best friends at a dinner party.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this herb butter chicken. Just grab these kitchen basics (you probably already have most of them!):
- 10-inch skillet: My trusty cast iron works best for that perfect golden sear, but any heavy-bottomed pan will do
- Medium pot: For boiling those potatoes into fluffy submission
- Small saucepan: To work carrot magic with butter and honey
- Potato masher: Or a fork if you’re feeling rustic (and strong-armed)
- Tongs: For flipping chicken without losing precious crispy bits
- Wooden spoon: Essential for scraping up all those delicious browned sauce bits
- Measuring spoons: Because “eyeballing” butter measurements never ends well
That’s it! Now let’s get cooking before my stomach starts growling again…
How to Make Herb Butter Chicken
Alright, let’s dive into the good stuff! This herb butter chicken comes together like a well-choreographed dance – just follow these simple steps and you’ll be golden (literally, look at that sear!).
Step 1: Prepare the Potatoes and Carrots
First things first – get those potatoes going! I always start with cold salted water (about 1 tsp salt per quart) because it helps them cook evenly. Once they’re boiling, set your timer for 12-15 minutes. You’ll know they’re ready when a fork slides in effortlessly – no resistance!
While the potatoes work their magic, let’s tackle the carrots. Steam them with just a splash of water in a covered pan for about 6-8 minutes until they’re tender but still have some bite. Then comes the fun part – drain any extra water and toss them with butter and honey until they’re glazed and glossy. That sweet-buttery combo is what dreams are made of!
Step 2: Cook the Chicken
Now for the main event! Pat your chicken dry (this is CRUCIAL for getting that perfect golden crust) and season both sides generously. Heat your oil and 1 tbsp butter in the skillet until it’s shimmering but not smoking – that’s when you know it’s ready.
Lay the chicken in gently (away from you to avoid splatters!) and resist the urge to poke at it. Let it sear undisturbed for 5-6 minutes per side until it’s beautifully browned and reaches 165°F inside. Pro tip: tent it with foil while resting – this keeps it juicy while we make the sauce.
Step 3: Make the Herb Butter Sauce
Here’s where the magic happens! Lower the heat and add the remaining butter to the same pan (all those browned bits = flavor gold). When it melts, toss in the garlic and stir for about 30 seconds – just until fragrant. Then pour in the chicken broth and scrape up all those delicious browned bits with your wooden spoon.
Let it simmer for 2-3 minutes to slightly reduce, then finish with lemon juice and parsley. Taste it – that’s the cook’s privilege! Need more salt? Add it. Want more brightness? Squeeze in extra lemon. This sauce is your canvas!
Step 4: Assemble the Dish
Time to bring it all together! Fluff those mashed potatoes with extra butter (because why not?), arrange your glazed carrots artfully (or just dump them on the plate – no judgment here), then slice the rested chicken and drape it over everything.
The grand finale? Spoon that glorious herb butter sauce over everything. Watch as it cascades down the chicken and pools around the potatoes. Take a moment to admire your handiwork… then dig in before it gets cold!
Tips for Perfect Herb Butter Chicken
After making this herb butter chicken more times than I can count, I’ve picked up some tricks that’ll take yours from good to “can I get this recipe?” levels of amazing:
- Fresh is best: Those dried herbs work in a pinch, but fresh thyme and parsley make the sauce sing. I keep a little herb garden by my kitchen window just for this recipe!
- Sauce too thin? Let it bubble a minute longer. Too thick? Splash in more broth. You’re the boss of your sauce consistency.
- Chicken thermometer: Don’t guess – use one! Pull the chicken at 165°F and it’ll stay juicy every time.
- Resting is non-negotiable: Those 5 minutes under foil let the juices redistribute. Skip this and you’ll have dry chicken regrets.
- Potato pro tip: Warm your milk before adding to mashed potatoes – cold milk makes them gluey. Learned that the hard way!
Variations for Herb Butter Chicken
Listen, rules are made to be broken – especially in the kitchen! Here’s how I mix up my herb butter chicken when I’m feeling adventurous:
- Thighs over breasts: Swap for chicken thighs if you prefer richer, more forgiving meat (no more dry chicken worries!)
- Herb shuffle: Try rosemary instead of thyme, or add a pinch of tarragon for fancy French vibes
- Potato upgrade: Make them extra creamy with roasted garlic or stir in sour cream for tang
- Veggie twist: Swap carrots for parsnips or toss in some sautéed mushrooms with the sauce
The beauty? This recipe handles tweaks like a champ – make it yours!
What to Serve With Your Herb Butter Chicken
While the mashed potatoes and carrots are perfection, here’s how I like to round out the meal when I’m feeling fancy (or just extra hungry!):
- Crispy green beans: Tossed in the same pan after the chicken with a squeeze of lemon
- Simple salad: Just greens, sliced cucumber, and a light vinaigrette to cut through the richness
- Crusty bread: For sopping up every last drop of that herb butter sauce (no shame!)
- Roasted Brussels sprouts: When I want something hearty but still green on the plate
Storing and Reheating
Okay, confession time – I rarely have leftovers of this herb butter chicken (it’s that good!), but when I do, here’s how I handle them:
- Fridge storage: Keep everything in separate airtight containers for up to 3 days. That sauce gets even more flavorful!
- Reheating magic: Warm chicken and sauce gently in a skillet over low heat (microwaving makes the chicken rubbery). Add a splash of broth if the sauce thickens too much.
- Potato revival: Stir in a tablespoon of milk before reheating mashed potatoes – they’ll be creamy all over again.
Pro tip: The carrots actually taste amazing cold straight from the fridge – don’t ask me how I know!
Nutritional Information
Now, I’m no nutritionist (just a home cook who loves butter a little too much), but here’s the scoop on what you’re getting in each serving of this herb butter chicken:
- Calories: About 650 – hey, comfort food isn’t diet food!
- Protein: A solid 45g from that chicken – muscles love it
- Carbs: 45g (mostly from those dreamy potatoes)
- Fat: 35g (15g saturated – butter’s doing its thing)
- Fiber: 5g (thank you, carrots!)
Remember, these are estimates – your actual numbers might vary depending on how generous you are with that butter drizzle (no judgment here!). For exact counts, plug your specific ingredients into a nutrition calculator.
Frequently Asked Questions
I’ve gotten so many questions about this herb butter chicken over the years – here are the ones that pop up most often:
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are actually more forgiving and stay juicier. Just cook them skin-side down first to render the fat, and adjust cooking time to about 8 minutes per side.
My sauce is too thin/thick – help!
No worries! If it’s thin, let it simmer another minute or two. Too thick? Splash in more chicken broth until it’s just right. The sauce is super flexible – just like your favorite weeknight dinner should be.
What if I don’t have fresh herbs?
Dried herbs work in a pinch – just use 1/3 the amount (so 1 tsp dried instead of 1 tbsp fresh). But trust me, fresh makes all the difference in this comfort food dinner!
Can I make this ahead?
You bet! Cook everything except the sauce, then refrigerate. When ready to eat, warm the chicken and veggies while you whip up a fresh batch of that garlic herb butter sauce. Easy peasy!
Rate This Recipe
Did this herb butter chicken become your new weeknight hero? I’d love to hear how it turned out! Leave a quick rating below or tag me in your kitchen creations – nothing makes me happier than seeing your golden chicken masterpieces!
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Herb Butter Chicken Recipe – 35 Minutes to Comfort Food Bliss
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A flavorful chicken dish with herb butter sauce, served with creamy mashed potatoes and glazed carrots. Perfect for a weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (or 4 small cutlets)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tsp lemon juice (optional but brightens the sauce)
- 1 tbsp chopped fresh parsley (or thyme/rosemary mix)
- 1 1/2 lbs Yukon gold or russet potatoes, peeled and cubed
- 3 tbsp butter
- 1/3–1/2 cup milk (or half-and-half)
- 1/2 tsp salt (plus more to taste)
- Black pepper, to taste
- 4–5 medium carrots, sliced into thick rounds
- 1 tbsp butter
- 1 tbsp honey (or brown sugar)
- Pinch of salt
- 1 tsp chopped fresh thyme or parsley (optional)
Instructions
- Boil potatoes: Add cubed potatoes to a pot, cover with cold salted water, and bring to a boil. Cook 12–15 minutes until fork-tender. Drain.
- Cook carrots: While potatoes boil, add sliced carrots to a small skillet or saucepan with a splash of water. Cover and steam 6–8 minutes until tender-crisp. Drain any extra water. Add butter + honey + pinch of salt and toss 1–2 minutes until glossy. Sprinkle with herbs.
- Season chicken: Pat chicken dry. Season both sides with salt, pepper, garlic powder, and thyme.
- Sear chicken: Heat olive oil + 1 tbsp butter in a skillet over medium-high heat. Cook chicken 5–6 minutes per side (or until internal temp reaches 165°F). Remove to a plate and tent with foil.
- Make herb butter sauce: Lower heat to medium. Add remaining 2 tbsp butter. Stir in minced garlic for 30 seconds. Pour in chicken broth and scrape up browned bits. Simmer 2–3 minutes to slightly reduce, then add lemon juice (optional) and parsley.
- Mash potatoes: Return drained potatoes to the pot. Add butter, milk, salt, and pepper. Mash until creamy (add a splash more milk if needed).
- Serve: Plate mashed potatoes and carrots. Slice chicken and spoon herb butter sauce over the top.
Notes
- For extra flavor, use fresh herbs if available.
- Adjust milk in mashed potatoes for desired creaminess.
- Chicken can be substituted with thighs if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg
Keywords: herb butter chicken, easy chicken dinner, comfort food dinner, garlic herb butter chicken, mashed potatoes and carrots, weeknight dinner ideas