Herby Chicken Breasts

DC was coated in (another) dusting of snow last night. It’s beautiful to look at, but this freezing cold, snowy pattern has me craving Spring — badly. I can’t wait for fresh salads, marinated vegetables, and light, healthy meals. At least I was safe home with my dog and the hubs for the snow, I can’t say the same for my family in Atlanta who, hopefully, are finally home.

For dinner last night, I baked off the last of the chicken breasts in the house. M and I have agreed, unless it’s chicken tenderloins or something marinated, chicken breasts are banned in our house. We just don’t like them. But, if you are a chicken breast fan, give this a go. The chicken breasts are actually quite flavorful; for us it is just a little too much chicken.

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Generously coat your chicken breasts in herbs de provence, salt and pepper. Heat a cast iron pan and add two tablespoons of butter. Once the butter melts, add your chicken to the pan.

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Cook for 5 minutes until the chicken is nicely browned. Flip and continue cooking until the bottom side browns. You can either continue cooking on the stove, or finish in the oven. I finished mine in a 350 degree oven for about 15 minutes.

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Pretty, right? I’m going to have the leftover chicken breast shredded on a leafy green salad for lunch today. Must summon Spring!

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One Response to Herby Chicken Breasts

  1. […] guys, it happened: we finally, FINALLY found a chicken breast recipe we like. In fact, I’d go so far as to say we love it. It’s crazy how nearly a week post-Reboot […]

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