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Pan-Seared Chicken Breast with Yarrow

Pan-Seared Chicken Breast with Yarrow, Lemon Zest, and Brown Butter

Created by: Chef Michael Beaule


2 chicken breasts with skin on
4-6 1” cubes of salted butter
Salt and pepper to taste
½ - 1 tsp. yarrow
1 Tbsp. fresh chopped parsley
1 lemon, juice, and zest


- Pre-heat oven to 325F
- Season chicken breast with salt and pepper.
- In a thick bottomed pan, heat to medium to high heat. Stoves will vary with the actual amount of heat produced in this setting range. You are looking to only brown the butter (2-3 cubes of butter) when added to the pan. Once the proper heat is achieved and there is brown butter in your pan, add the chicken breast skin side down. Sear until the chicken breast skin is nicely caramelized or golden brown. Turn chicken over onto the inside of the chicken breast and
- Once caramelization is achieved on both sides, transfer chicken to an oven proof pan and finish cooking in the oven until internal temperature reaches 170-180F. Or you can continue cooking the chicken in the pan until the internal temp reaches 170-180F. Be wary of possibly over browning the butter.
- With the pan still warm, add the remaining cubes of butter. Let them melt and brown. Keep warm and reserve for spooning some of the brown butter on the cooked chicken breast.
- When chicken is cooked, remove from heat and finish with a little of the brown butter spooned over the chicken. Then squeeze some lemon juice over the chicken, sprinkle some of the yarrow, parsley, and lemon zest. Serve.

This chicken would also be great if you were to replace the yarrow with a little crushed juniper berry.

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