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Pan-Roasted Chicken with Herb Compound Butter

Butter combined with herbs and other seasonings, known as a compound butter, is a simple way to enhance the flavor of foods, such as these roasted chicken breasts. Be sure the butter is at room temperature so the ingredients will blend in easily.

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4


  • 4 bone-in, skin-on chicken breast halves, about 2 3/4 lb. total 
  • Kosher salt and freshly ground pepper, to taste 
  • 1 Tbs. olive oil 
  • 4 Tbs. (1/2 stick) unsalted butter, at room temperature 
  • 1 Tbs. chopped fresh flat-leaf parsley 
  • 1/2 Tbs. chopped fresh chives 
  • 1 tsp. minced shallot 


Preheat an oven to 400ºF.

Season the chicken breasts generously on both sides with salt and pepper. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Place 2 of the chicken breasts, skin side down, in the pan and sear until browned and crisp, about 6 minutes. Transfer to a plate. Sear the remaining 2 chicken breasts, then turn them so they are skin side up. Return the other breasts, skin side up, to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF, 22 to 24 minutes.

Meanwhile, in a small bowl, stir together the butter, parsley, chives and shallot until well combined. Season with salt and pepper. Set the compound butter aside.

Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Leave the chicken breasts whole or cut into slices, if desired. Top each breast with 1 Tbs. of the compound butter and serve immediately. Serves 4.

Williams-Sonoma Kitchen.