Ah, boneless chicken pieces and cubes of butter—sounds like the start of a rich, buttery pan-cooked chicken dish. We can turn that into something simple, indulgent, and flavorful. Here’s a step-by-step way to make it work perfectly.
🐔 Butter-Basted Boneless Chicken
Ingredients
- 1 lb boneless chicken pieces (breast or thigh, bite-sized or strips)
- 3–4 tbsp butter, cut into cubes
- Salt & pepper
- Optional aromatics: garlic cloves, thyme, rosemary, paprika, lemon
Instructions
- Prep chicken
- Pat the chicken pieces dry with paper towels (helps them brown).
- Season generously with salt, pepper, and optional spices.
- Melt butter carefully
- In a skillet over medium heat, melt 1–2 cubes of butter. Don’t let it brown too fast.
- Cook chicken
- Add chicken pieces in a single layer. Sear 3–4 minutes per side until golden and cooked through (internal temp ~165°F / 74°C).
- Baste with butter
- As chicken cooks, add remaining butter cubes to the pan.
- Tilt the pan slightly and use a spoon to baste the chicken with melted butter—this adds flavor and keeps it juicy.
- Optional finishing touches
- Toss in minced garlic or herbs during the last minute.
- Squeeze fresh lemon juice for brightness.
- Serve hot
- Over rice, mashed potatoes, pasta, or with a side of roasted veggies.
Tips for Success
- Don’t overcrowd the pan; cook in batches if needed for browning.
- Butter alone: You can combine butter + a small amount of oil to prevent burning.
- Extra richness: Finish with a small splash of cream in the pan to make a quick buttery sauce.
If you want, I can give a “garlic herb butter chicken bites” version that’s crispy outside, ultra-juicy inside, and perfect for dinner in 20 minutes.
Do you want me to make that?
