I like to grill my chicken most of the time, but I threw this together one night when it was raining. Notice the name butter in the title, friends. I use butter here. A hefty amount. And I don’t feel bad about it! There is a lot of misinformation out there about fat, and butter gets a bad rap. We need fat and when taken from a good source, it is healthy and good for us. I love Kerrygold butter. DELICIOUS, golden butter from grass-fed cows in Ireland. It has such incredible flavor, it’s ruined me for any other brand. Seriously, other butter should be ashamed of itself. With that said, I can not vouch for the deliciousness of this dish with crap butter. Go for quality, friends. It makes such a big difference.
Anyway, the chicken is delish. I served it here with roasted broccoli and sweet potato mash. Super yummy meal.
Cook time: 30 minutes
1 lb chicken (I used tenders but breast or thigh would be fine)
4 tbsp butter
1 medium onion, diced
2 tsp salt
1/2 tsp pepper
1 tsp ground coriander
2 tsp granulated garlic
1/2 cup chicken broth
-Preheat oven to 400. Heat cast iron pan over medium heat.
-Add 1 tbsp butter and onions. Cook, stirring every 3-4 minutes, until golden. Add another 1 tbsp butter halfway through.
-Remove onions from pan to a plate. Increase heat to medium high.
-Season chicken and add to pan with 1 tbsp butter. Cook for 4 minutes, add another 1 tbsp butter, and then flip. Cook for another 4 minutes.
-Deglaze pan with chicken broth. Transfer pan to the hot oven and bake for 15 minutes, or until internal temperature reaches 165 degrees and sauce has reduced. While cooking, baste chicken with pan juices every few minutes.
-Salt and pepper to taste.