Buttery Chicken

buttery chicken, looking for these recipes? check this for 5 best buttery chicken: Roasted Buttery Chicken and Vegetables , Creamy Lemon Buttery Chicken , Buttery Chicken Teriyaki with Garlic and Shiso Leaves , Sig's buttery chicken curry, #myfavouriterecipes , My Buttery Garlic Roasted Mushroom & Buttery Chicken in a Buttery Sauce ?

Buttery Chicken Teriyaki with Garlic and Shiso Leaves

image credit: cookpad.japan cookpad.com


2 servings

  • 1 large chicken breast (or thigh)
  • 1 and 1/3 tablespoons 〇Soy sauce
  • 1 tbsp 〇 Vinegar
  • 2 tsp 〇 Sugar
  • 1 dash Salt and pepper
  • 3 tbsp White wine or sake
  • 2 clove Garlic
  • 6 leaves or more Shiso leaves
  • 10 grams Butter
  • 1 Olive oil
  • Steps

  • Pierce n the chicken breast and cut into slightly bigger than bite sizes.
  • Rub the chicken with sake (not listed). Thinly slice the shiso leaves and mince the garlic. Mix the 〇 ingredients together. Change
  • Heat some olive oil in a skillet, and fry the garlic. When it becomes fragrant, fry the chicken, skin side down first. Make sure to pat dry the chicken before frying.
  • Once the skin is browned, flip the chicken and add the white wine. Cover and steam for 1 minute and lightly season the chicken with salt and pepper. Change
  • Add the 〇 ingredients and let it simmer down. When the chicken is shiny and the juices has reduced, reduce the heat to low and add butter to add flavor. Change
  • Remove from the heat. Mix in the shiso leaves and serve. Change
  • Sig's buttery chicken curry, #myfavouriterecipes

    image credit: Sigrun cookpad.com


  • 200 gr creme fraiche
  • 150 gr creamed herbed garlic cheese
  • To taste, start with a little, then add more as needed
  • Garlic powder, garam masala, smoked paprika, turmeric, salt
  • chilli powder, coriander powder, 5 or so dried curry leaves,
  • pimento powder, tandoori spice colouring, fresh corriander
  • 500 gr boneless chicken
  • 1 small can of plumb tomatoes
  • Dried garlic powder
  • White pepper
  • Smoked paprika
  • Salt
  • 2 tablespoons butter for sauc
  • Half a tube tomato puree
  • Steps

  • Mix the spices with the creamed cheese and creme fraiche. Add the chicken. Leave this to marinade for 2 hours or over night. This will tenderise the meat and slightly flavour it. Change
  • Gently heat some tomatoes and skin them then pulp them, alternatively use good plumb tinned tomatoes and pulp them, when you are ready to cook the curry. Add the butter. Change Change Change
  • Remove marinaded chicken from fridge heat until the chicken is cooked. Change Change Change
  • Carefully add the tomato pulp to the chicken mix, heat through thoroughly, adjust your seasonings to taste, more tomato puree serve straight away, either with rice or as I have here with other side dishes. Hope you enjoy. Change
  • I made a dhal type dish with puy lentils, spinach, garam masala, tomato puree and pulped tomato. I used some turmeric, smoked paprika, dried garlic and coriander. Change
  • I made a sag aloo type dish but with sweet potatoes instead of normal potatoes. Change
  • Creamy Lemon Buttery Chicken


  • 6 chicken thighs
  • to taste salt
  • to taste pepper
  • 1 tbsp paprika
  • 3 tbsp butter
  • 3 cloves garlic
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup parmesan
  • 1 lemon – halved
  • 1 tsp dried thyme
  • 2 cups baby spinach
  • Steps

  • In a large bowl season chicken with salt, pepper and paprika
  • Melt 2 tbsp in large cast iron skillet
  • Place chicken in skillet, skin-side down until skin becomes crisp then turn them over
  • Continue frying chicken until outside is nicely browned
  • Remove chicken from skillet, empty excess fat, and then melt another tbsp of butter in skillet
  • Add minced garlic, broth, heavy cream and parmesan. Bring to a boil.
  • Add lemon juice, dried thyme, and spinach to skillet mixture. Allow to cook down until leaves are wilted.
  • Place chicken in skillet on top of sauce and place in oven.
  • Bake at 400°F for 25 minutes.
  • My Buttery Garlic Roasted Mushroom & Buttery Chicken in a Buttery Sauce ?

    image credit: Maureen cookpad.com


    3 servings

  • 4 cloves Garlic
  • 2 tbsp Butter
  • 3 Chicken Breasts
  • 1 large onion, chopped
  • 1/2 Chicken stock cube/bouilon
  • 1/2 pint Boiled water
  • 400 grams Button Mushrooms
  • 1 tbsp Butter
  • 1 pinch salt
  • 1/2 tsp Black cracked pepper
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Double Cream
  • Steps

    60 mins

  • Take the outer skin off the garlic cloves. Change
  • On a large sheet of silver foil, add the butter Change
  • Add the cloves to the butter Change
  • Cut the mushrooms in half and add to the garlic and butter, bring up the corners of the foil and close over. Add another piece of foil over the top. Add to a ovenproof bowl or dish with sides. Change
  • Put in a preheated oven 175C or gas 6 for 45 minutes.
  • Chop the onion length ways
  • Cut the chicken breasts in half Change
  • In a frypan or wok, add the butter until it melts, add the onion and when transparant in colour add the chicken.and stir until there is no pink clour left. Change
  • Add salt and black pepper and stir around. At this stage if the chicken appears dry add another knob of butter Change
  • When the chicken starts getting brown in colour both sides add the chicken stock to the boiled water and add to the chicken and stir. Turn low and simmer for 10 minutes. Change
  • When the roast garlic and mushrooms are done take them out of the oven and add to the chicken. Then add the balsamic vinegar and stir bring to the boil and simmer for a further 10 minutes. Change
  • At the end of the simmering, add the cream and stir then add to a serving dish strain off the sauce and add the sauce to a gravy pot. Serve with creamy mash potatoes with the sauce for the mash. Change
  • Roasted Buttery Chicken and Vegetables

    image credit: skunkmonkey101 cookpad.com


    7 servings

  • 3 1/2 lb chicken thighs
  • 2 lb mixed vegetables
  • 2/3 cup butter
  • 1/4 cup paprika
  • 1 tsp seasoned salt
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp granulated garlic powder
  • Steps

  • Preheat oven 425° Fahrenheit
  • Add chicken to an oven safe dish. To the chicken add paprika, pepper, salt, garlic and butter Change
  • Add vegetables on top and season with seasoned salt https://cookpad.com/us/recipes/364745-lawrys-seasoned-salt Change
  • Put in oven covered. Cook in oven 1 hour and 15 minutes.
  • Let rest 5 minutes covered and undisturbed. Serve I hope you enjoy! Change
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