Editors' Pick
Garlic and Oregano Stove Top Chicken
"This chicken is basted inside and out with the flavor of garlic-oregano butter. It's simple, with ingredients most people have on-hand, and it goes equally well with potatoes, rice, or pasta. A good weeknight meal!"
photo by DianaEatingRichly
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 garlic clove, minced
- 1⁄4 teaspoon salt
- 4 tablespoons butter, softened
- 1 teaspoon dried oregano
- 1⁄4 teaspoon cayenne pepper
- 2 bone-in chicken breasts, with skin
- 1 -2 tablespoon olive oil
directions
- Combine butter, garlic, salt, oregano and cayenne pepper.
- Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
- Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
- In a large skillet, heat olive oil.
- Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
- Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
- Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
- Cover and brown for another 5 to 10 minutes.
Questions & Replies
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Not the best written recipe I have found. At what setting/temperature do you cook the chicken? The write-up says cut "a" two inch...then it says to put the butter in "each" cut. Do you cut once or multiple times? -
I would use some black pepper too.
Reviews
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This was great. I used chicken fillets and it came out perfect. I love the flavors and the butter/herb mixture inside kept everything moist, tender and loaded with flavor. I added some chicken broth after the chicken was cooked and reduced, poured this over the chicken and wow. Thank you. I will make this often. -
Really good, juicy and flavorful. Made exactly as written.
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Lemon Rice and steamed broccoli. This is a great family dish as the flavors are subtle and not overpowering so it is sure to please all ages. I am glad this recipe was suggested in the forum by Dawnab! Thanks!" class="text-truncate svelte-1aswkii">This recipe produces beautifully colored and lightly seasoned chicken breasts! I had my pan good and hot when I added the chicken (about 7 on the stove) and the times listed were spot on! I added extra cayenne to the top of my breast and left the other breasts with the recommended amount. I served this with <a href="/75113">Lemon Rice</a> and steamed broccoli. This is a great family dish as the flavors are subtle and not overpowering so it is sure to please all ages. I am glad this recipe was suggested in the forum by Dawnab! Thanks! -
It was okay, but for all the effort, I'd rather follow a Chicken Vesuvio recipe and bake it in the oven. Top the Chicken Vesuvio with a cooked and then drained bag of sweet peas. Mmmmm good! -
Horizontal is side to side. Is it side ways or top to bottom? One of the pictures shows a slit on the top.
see 21 more reviews
Tweaks
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I used homemade lard from a sow. Really good.
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I didn't do this exactly to recipe but do not think I invaded upon the integrity of the recipe, I did have one oops moment in that after I applied the butter to the chicken I realized I had used chilli powder instead of cayenne and I also baked the chicken instead of doing it on the stove top, I quartered a whole chicken (the only way we can get chicken breast on the bone) and also used the Maryland's (that is what we call the cut of chicken were the thigh and leg are kept whole) and I put the butter under the skin and baked in a casserole dish at 175C fan forced for 50 minutes and the result was succulent chicken and crispy skin and the juices we drizzled over the steam veggies and the mashed potato, a great dinner enjoyed by all thank you EdsGirlAngie, made for Name that Ingredient tag game. -
Just the fact that it's a stovetop dish scored points with me....anything to keep from turning on the oven in this Texas heat! This dish was really tasty....I used more garlic than it called for and instead of salk, I used Cajun seasoning and cooked the breasts longer than specified to make sure they were done. I added a little white wine to the pan when I was almost ready to serve and that gave it a really good flavor. We had this with lemon rice and broccoli and it was great! Thanks for a keeper!
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I can't remember if I reviewed this already or not. I made this for dinner last Wednesday night, and it was a hit. I had trouble cutting the pockets, which caused the butter to mostly melt out of the chicken, but I think that actually happened because I didn't use chicken with skin. Anyhow, I used basil instead of oregano, and it came out wonderful. The chicken was nice and moist, and my husband loved it.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois
