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Herbed Chicken is a versatile go-to dish.


Chicken is extremely versatile and relatively easy to prepare. The main pitfall is not overcooking the chicken so that is dry, and not undercooking so that it is dangerous to the diner. Use an instant read meat thermometer to get to the perfect 160 - 165 degrees.
Prep Time 10 mins
Cook Time 20 mins
Resting Time 10 mins
Total Time 30 mins
Course Main Course
Servings 4


  • 4 boneless skinless chicken breasts
  • 1 Tbsp olive or avocado oil
  • 1/2 tsp of dried Rosemary
  • 1/2 tsp of dried Thyme
  • 1/2 tsp of dried Sage
  • 1/2 tsp of dried Parsley
  • 1/2 cup chicken broth
  • 1 Tbsp butter
  • handful fresh parsley chopped for garnish


  • Heat a skillet over medium high.  Add oil to coat the skillet.
  • Add the chicken breast and cook for 5 minutes on each side until they are seared and golden
  • Remove the chicken breast from the skillet
  • Add the chicken broth and bring to a boil.
  • Make sure to “scrape” the bits that are at the bottom of the skillet
  • Add the herbs and cook for 2 more minutes
  • Add and stir the butter (this will create a yummy sauce) until melted
  • Put the chicken breast back in the in the skillet/sauce
  • Make sure to spoon some sauce over the chicken breast
  • Finish your dish by sprinkling some fresh parsley on top
  • NOTE:  Make sure internal temperature of chicken is 165F.  If not, put chicken/skillet in oven for 10 minutes at 400F


ADJUSTMENT FOR PALEO: Use clarified butter / Ghee, instead of butter KETO: Increase the butter amount or add some cream to meet your macro WHOLE 30: Make sure your broth has no msg or additive.  Use homemade broth if needed