Buttery Herbed Chicken

Buttery Herbed Chicken is not the recipe that I intended to make for dinner tonight. This is actually Plan B because it is so quick to make. I had planned to make baked Ranch Chicken, but my husband came home hungry and wanted dinner in a hurry, so plans got changed. I had to smile when he came back for seconds and said that the chicken was "tasty".  You'll smile too when you see how easy and fast this recipe is to make. Buttery Herbed Chicken is a recipe that I have adapted from the cookbook Cooking Light Superfast Suppers.

Print Recipe

Buttery Herbed Chicken

2 tablespoons butter, melted

1/4 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1 pound chicken breast tenders

3 cups hot cooked long-grain rice

Be sure to start the rice first, and cook according to package directions.

Combine melted butter, Italian seasoning, salt and pepper in a small bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until done.

Remove pan from heat, add butter mixture, and toss to coat chicken evenly. Serve immediately over rice. 

Serve with a green vegetable or salad, and you're done. Couldn't be easier.