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Can't-Beat-This Chicken

Cast-IronChickenDinnerFallGastro-PubHeartyHotLow-CarbQuickStove-TopSweet
Time :25 minutes
Yield :4 servings
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The Scoop

Crispy herb-crusted chicken with a swipe of sweet honey butter? Dinner just got very easy to love!
Juicy chicken breasts get coated in seasoned breadcrumbs, pan-fried until golden and crisp, then served with creamy honey butter for that sweet-savory finish that makes every bite better.
Hack it:
Add Parmesan or Pecorino to the breadcrumbs for a salty, cheesy crust.
Swap the dried herbs for fresh rosemary, thyme, or sage.
Use panko instead of regular breadcrumbs for an extra-crispy coating.
Add lemon zest to the breadcrumbs and serve with fresh lemon wedges.
Leftovers:
Slice the chicken into a sandwich with sharp cheese, greens, and honey mustard.
Chop it over a salad with apples, pecans, and a honey-Dijon dressing.
Slice over pasta with Parmesan and a quick lemon-butter sauce.

Ingredients

For the chicken:

  • 1 large egg, lightly beaten
  • 3/4 cup seasoned breadcrumbs
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon poultry seasoning
  • 4 (6-ounce) chicken breasts, boneless, skinless, and halved
  • 3 tablespoons butter

For the honey butter:

  • 1/4 cup butter, softened
  • 1/4 cup honey

Directions

  • Place the egg in a shallow bowl.
  • In another shallow bowl, combine the breadcrumbs, the parsley, the Italian seasoning, the garlic salt, and the poultry seasoning.
  • Dip the chicken in the egg, then coat with the bread crumb mixture.
  • Heat a large cast-iron skillet or other heavy skillet over medium heat.
  • Cook the chicken in 3 tablespoons of the butter until an instant thermometer reads 165 degrees F, about 4-5 minutes per side.
  • While the chicken cooks, in a bowl, combine the remaining softened butter and the honey.
  • Serve the honey butter with the chicken.
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