Chicken Sautéed in Butter


by: Debbi

The amount of butter in this recipe often puts off cooks and guests, but very little of it is actually absorbed by the chicken. In fact, if you measure both the fat that goes into the dish and the fat that comes out, you will discover more fat comes out. That's because the butter causes the fat in the skin to render and liquefy. And even though very little butter is absorbed, the chicken has an intensely buttery flavor because the proteins in the butter cling to the skin and flavor it. Many guests have declared this simple dish the best chicken they have ever eaten. If you are dead set against the butter substitute olive oil. Main 4 main-course servings.


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serves: 4

1 (4-pound) chicken



4 tablespoons butter (or pure olive oil)

Nutrition Facts
Chicken Sautéed in Butter

Servings Per Recipe: 4

Amount per Serving

Calories: 1083

  • Total Fat: 83.6 g
  •     Saturated Fat: 27.9 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 362.2 mg
  • Sodium: 410.8 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 77.9 g

how is this calculated?

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1.  Cut up the chicken and season the pieces on both sides with salt and pepper.

2.  In a skillet just large enough to hold the chicken, heat the butter over medium to high heat. Put the chicken pieces, skin s ide down, in the pan and cook for about 12 minutes, or until the skin is golden brown. Turn the pieces over and cook for about 7 minutes longer, or until the thighs and breasts are firm to the touch. Serve immediately.

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