Recipe | Pan Fried Chicken Breasts with Olive Oil & Sea Salt Butter Herb Sauce

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So last week I mentioned that really awesome webinar with Ree Drummond — The Pioneer Woman. Since the beginning of my blogging days I’ve adored her cooking style and photography skills, so you can imagine how excited I was to attend.  It was such an amazing opportunity to listen to and watch her talk about her passion for food (and butter). It’s one of those ingredients you’ll always find stocked in my fridge and I love cooking with butter.

It add such beautiful color to pan fried dishes and the rich flavor makes any ordinary dish extraordinary.

One of those ordinary dishes we love is pan fried chicken breasts. I probably cook chicken 4 out of 7 days a week because it’s easy, versatile and well, healthier than red meat options. Just last night I whipped together this pan fried chicken breast dish with an olive oil and sea salt butter sauce infused with fresh herbs.

chicken cutlets with olive oil sea salt butter sauce

This dish is really easy to make especially if you get the prep work out of the way before cooking. I like to start with thin cut boneless, skinless chicken breasts. If you can’t find them already cut thin, you can slice a thick chicken breast in half and roll it to your desired thickness. I lightly seasoned them with a little sea salt and ground black pepper then dredged them in flour. The flour helps thicken the sauce and gives the chicken a nice touch of golden brown color.

thin chicken cutlets

In a large skillet over medium heat, drop in a tablespoon of olive oil and a tablespoon of the Land O’Lakes Olive Oil & Sea Salt butter. Each chicken breast is seared on each side for about 2 minutes or so. Since they’re thin they cook very quickly.

floured chicken cutlets

All the left over butter and oil adds incredible flavor to the sauce that will later be poured over the chicken.

seared chicken cutlets

To give this dish a little extra kick of flavor I chopped up some fresh flat-leaf parsley and basil, two of my favorite Summer herbs.

land o lakes butter with olive oil and sea salt

Set the chicken on a plate and put it in the microwave to stay warm while preparing the sauce. This is a really simple one flavored with 4 tablespoons of that rich olive oil and sea salt butter along with 3/4 cup of a quality chicken stock. Use a spatula to scrape up those yummy bits on the bottom of the skillet left behind from the fried chicken.

chicken stock butter sauce

Once it’s all melted all you need to do is drop in those fresh chopped herbs and the chicken breasts. Let them lightly simmer away for a few minutes until the sauce is reduced by half.

chicken with herb butter sauce

On a plate they go with that pan sauce poured right over the top. Mmm. There really is no describing how tasty this dish is.

chicken cutlets with olive oil sea salt butter sauce

Pan Fried Chicken with Olive Oil Butter Herb Sauce Recipe
Cook Time
Total Time
Serves: 4
  • 4 thin cut boneless, skinless chicken breasts
  • salt/pepper
  • ⅓ cup all purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon Land O'Lakes Sea Salt and Olive Oil Butter
  • ¾ cup chicken stock
  • 4 tablespoons Land O'Lakes Sea Salt and Olive Oil Butter
  • handful of roughly chopped fresh basil and flat-leaf parsley
  1. Preheat a large skillet over medium heat.
  2. While the skillet is heating, prepare the chicken breasts by lightly sprinkling with salt and black pepper on both sides.
  3. Lightly dredge the chicken breasts in the flour, shaking off excess.
  4. Add olive oil and 1 tablespoon of butter to the skillet.
  5. Fry each side of the chicken breasts for about 2 minutes on each side so they have a brown sear on each side.
  6. Remove chicken and set aside on a plate.
  7. Add remain butter and chicken stock to skillet, scraping the bottom of the skillet with a flat wooden utensil.
  8. Toss in chopped herbs, stir.
  9. Add chicken breasts to the sauce and allow it to reduce by half on medium to medium-low heat (about 5 minutes).
  10. Serve chicken with the sauce poured over the top.

And since I was so inspired by Ree and the new Land O’Lakes butter, I have this awesome prize pack to giveaway to one lucky reader. You’ll get all the inspiration you need to make an amazing meal with not one, but two cookbooks and some of Ree’s favorite kitchen essentials.

pioneer woman prize pack

a Rafflecopter giveaway

Disclosure: The author received a gift package from Land O’Lakes, including two cookbooks, a whisk, a slotted spoon, tongs and a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.

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  1. Debi H. says

    This would be delicious on pasta!! I would also saute some chicken tender pieces to serve on top of the pasta…yum!

  2. says

    I would duplicate your recipe should I win this prize. I cook a lot of chicken and sometimes get tired of the same thing. This would be a wonderful addition to my recipe box,and I’m sure would get rave reviews from my family!

  3. says

    I would make your recipe since we’re on a pan seared chicken kick around here lately. I’d make it with homemade biscuits, fresh corn on the cob and a big salad MMmmMM!!

  4. Denise M says

    i would like to make zucchini noodles sauteed in the sea salt and olive oil butter topped with grilled chicken

  5. Summer says

    I definitely want to make this recipe. I would add some yummy mashed potatoes to go with it. :)

  6. Cheryl Russell says

    Love the Pioneer Woman (she went to USC, like me)!

    Recipe looks yummy!

  7. Christine Roeske says

    I’d love to use it to roast veggies in the oven under the broiler!

  8. Rust says

    I would use it softened and mixed with flour to thicken my pot roast gravy.

  9. Mary Beth Elderton says

    I’d make this nice pasta-garlic-veggie-Parmesan thing we like. I’m so glad to learn about this new Land O Lakes! And I LOVE the Pioneer Woman!

  10. Nancy says

    I’d use the Land O Lakes Butter with Olive Oil and Sea Salt to make baked fish fillets!

  11. Brn2lisn says

    I would make a chicken casserole, with dumplings and would also definitely make the pan fried chicken breast dish with an olive oil and sea salt butter sauce

  12. kindra baron says

    I would actually love to make this recipe! I might serve the chicken over some garlic mashed potatoes or maybe some pasta with sautéed veggies. yum!

  13. deb c says

    I make a shrimp and artichoke linguini that would be great using the Land O’ Lakes Olive Oil & Sea Salt butter.

  14. Lyn says

    I do a somewhat similar dish with chicken breasts, adding minced shallots, deglazing the pan with white wine, adding Dijon mustard, capers and cream. Garnishing with chopped chives. I saute the chicken in olive oil and butter, so the Land of Lakes combo would be helpful.

  15. Shannon says

    This butter looks great. I love sea salt, butter and olive oil and never knew they made this heavenly stuff. I wanna try it with my bruschetta recipe at home. I use olive oil, sea salt, tomatoes, fresh basil and now I am trying it with this!

  16. Wendi says

    I love the recipe you posted but I would love a good fish with butter, olive oil and sea salt

  17. Patricia Wojnar Crowley says

    I think I’d use this to cook steaks in a skillet!!! The chicken looks good too!

  18. Maija M says

    I would love to make this recipe if I won…I’d also like to roast veggies with it.

  19. Krissi says

    Wow! Love that PW, too. I would love those cookbooks! Everything I’ve seen her make is right up my alley.

  20. Katie says

    I would make pasta, buttered pasta with a dash of salt is always yummy with chicken.

  21. Pinky Sade says

    Oh man, I can’t get creative after reading this delicious recipe. I would definitely make this dish with the olive oil and sea salt butter!

  22. Marjorie Pawley says

    Your fried chicken recipe=making me hungry! Want to try this soon. Thanks.

  23. says

    Mmm! I make chicken like this a lot but I have never tried this flavored butter! I think it would also be delicious to fry cube steaks in and the drippings would be great to use instead of the usual cream gravy!

  24. Cindy Merrill says

    Would like to try a stirfry with Swisschard, onions and mushrooms using Land O Lakes Butter with olive oil and sea salt.

  25. Sarah L says

    A simple pan fried salmon steak with the butter and some fresh lemon thyme.
    Thanks for the contest.

  26. Julie R says

    This recipe looks delicious and I think my picky kids would even eat it.

  27. Diane Sallans says

    I think it would be a great addition to a simple pasta with veggies!

  28. Michele L. says

    I’m not sure what I’d make… a squash casserole sounds like it might work with these ingredients (ok, I’m actually thinking fried squash)

  29. says

    I think your recipe for pan fried chicken breasts sounds amazing, and I would try it out with this butter!

  30. D SCHMIDT says

    I think I would love to make a sauteed potato dish with this butter or perhaps smashed potatoes.

  31. Carol L says

    I also love your dish and the photos are so vibrant. I’d probably use this with some pasta and add a little lemon and black sliced olives. Thanks for the chance.
    Carol L
    Lucky4750 (at) aol (dot) com

  32. Cindi says

    My family eats a lot of chicken and I would loved to try
    your recipe very much!
    Many thanks, Cindi

  33. Margot C says

    I think I would use it to make a variation on New Orleans barbecued shrimp (if you’ve never made this, they are not barbecued)

    I grew up down the street from Manale’s and this dish is fantastic. I have no idea why it is called ‘barbecued’ because it just so is not! **IMPORTANT** The shrimp must be in their shells (a very hard thing to find here in Southern California). I usually don’t cook it for quite as long once the shrimp are in (more like 10 minutes) but I do cook the sauce on the stove a bit longer.

    Looking at your chicken I don’t know how you got the crusty look on top. Did you flash it under the broiler?

    BTW, I love. love (!) Ree Drummond but don’t have her books!

    • says

      Hi Margot, no I just pan fried it. It’s the butter and flour that gives it that look but the chicken is moist and soft.

  34. Solducky says

    Yum, that looks awesome! I bet it would make for some amazing garlic bread too!

  35. Jackie says

    I’d love to use it on fresh green beans
    The recipe you posted looks so good…and easy. Can’t wait to try it.
    Thank you!

  36. Deb Harris says

    Like so many others I think your recipe, maybe over angel hair pasta sounds wonderful, I think I would also try sautéing shrimp in the Land o Lakes Butter with Olive Oil & Seasalt, add a little lemon juice & also serve over angel hair for a quick Shrimp Scampi. I can think of many uses since I mix olive oil & butter a lot for cooking.

  37. Shana says

    With some bacon & fresh spinach…sauted…like wilted lettuce

    nineteen19 at blackfoot dot net

  38. Gayle J says

    My husband is actually the cook in our family but your chicken dish looks so good and sounds easy so I am going to make that. Thanks for the recipe.

  39. Melissa says

    I would love to try it on pasta with black pepper and paremsan or on a great big pile of steamed fresh veggies.

  40. Jan says

    That looks delicious! and I agree with the side of asparagus which I love cooked in every way :)

  41. mary fanara coleman says

    I would use it for a potato dish…maybe scalloped potoates. and maybe in an egg cheese, mushroom, onion omlette…yummm

  42. Lori says

    This recipe sounds great! I may also try using the butter with summer squash

  43. Margot C says

    OK, I made this! Well, it was a version of this, but pretty close I think. First, the Ralph’s store in Duarte California did not have the Land O’Lakes half and half olive oil and sea salt butter; so I used butter and olive oil (a thing I actually do rather often anyway). Also, I had my very first ever zucchini squash from my garden (two big – ok giant – babies) so basically I did the same thing to the squash. I cut the squash on the diagonal so they were like long boat shaped pieces and went ahead and floured ‘em a bit too.

    What I had to do was fry the thin chicken breast pieces and the zucchini pieces is phases because my pan is only so big. I have this pan: http: Calphalon Classic Nonstick 10-in. Everyday Pan with Glass Lid // that I use for everything. So, I put the chicken and the zucchini in the oven in a Pyrex dish (set at 310 degrees). That was all good, but my pan just had burnt stuff in it. This was probably because I had done so much chicken and squash. So, I cleaned it out and put in fresh butter and olive oil and some flour, swooshed that around for a bit until the flour was getting a little gold; then I put a mountain of chopped herbs in there (the parsley and the basil), swooshed it around some more, took the chicken out and spooned it on there and VOILA. The zucchini I just put on a plate and lightly dusted with Romano cheese.

    We had it with Basmanti rice and sliced, cold, beautiful, deep red (practically body looking) organic tomatoes. That chicken was mighty tender and good. So, thanks Ree!

    Here’s what I think would be cool. Land O’Lakes needs to make a version of this with Gee; like Ghee and Olive Oil. Heck, they should just make Ghee, or call it clarified butter or something. I know this is a Land O’Lakes post so this might be verboten (Hey, Land O’ Lakes folks, I am positive that over the course of my life I have purchased a metric ton of your butter, ok!); I buy this stuff twice a year: Purity Farm Organic Ghee, Clarified Butter, 13-Ounce and really maybe I could have used that with the olive oil and had less burnt stuff, I dunno.

  44. Tim says

    I like to make my biscuits with butter instead of shortening. I think I would make your chicken recipe with some biscuits also using this butter.

  45. Carissa W. says

    This recipe looks great! I think I know what I cooking for dinner tonight! Thanks!

  46. Chelsey says

    I think it would be fitting to make a Pioneer Woman dish with this prize, so I would make her Spicy Spinach-Stuffed Mushrooms :)

  47. Erin E says

    I would love to make my famous Fried Egg Noodles, which uses a lot of yummy butter! Thank you for the lovely giveaway!
    Erin E
    busymom369 at gmail dot com

  48. Diane F says

    Your recipe sounds delicious!! May have to make it next weekend! Chicken marsala would be good too.

  49. Charlotte Padgett says

    Would love to win this and plan on trying chicken breasts this way.

  50. Paula Tavernie says

    The recipe you have posted looks and sounds wonderful Id love to make it!Thank you!
    ptavernie at yahoo dot com

  51. kristen m says

    I would make chicken with pasta and a really simple & fresh tomato sauce!

  52. Wendy says

    I love sauteed mushrooms and onions with lots of garlic…and butter of course! Can’t wait to try this new product.

  53. alyce poalillo says

    I would make a sauteed chicken and artichoke dish with wine, tomaters, capers

  54. Michele Baron says

    I would make your recipe – in fact, I will make your recipe…it looks delicious!

  55. Leslie Luke Stanziani says

    I would like to make some sauteed pork chops and mushrooms with it.

  56. Jamie says

    It seems like the perfect complement to a basic noodle and Parmesan dish.

  57. tam childers says

    I’d use it on raosted vegtables in the oven and pan seared chicken

  58. Tracy L Davis says

    I would like to make zucchini noodles sauteed in the sea salt and olive oil butter

  59. Carolyn Daley says

    I am not sure. I would have to see more recipes to know which one I would like to try the most. I only see the recipe you tried listed which does sound delicious

  60. Colleen S says

    I would my my friends killer shrimp that is sauteed in butter garlic and red pepper with nuttin’ but bread to sop it all up. its obscenely good.

  61. Leslie B. says

    I’d definitely use this on veggies, like sauteed squash!

    lesliexhope at gmail dot com

  62. Amy DeLong says

    would like to try some kind of chicken stirfry with peppers

  63. christal c says

    I would use to make crepes. It would give the crepe a nice buttery with a hint of salt taste

  64. Ashley Hurtt says

    I woul like to make the Pan Fried Chicken Breasts with Sea Salt and Olive Oil Butter Herb Sauce. It looks delicious.

  65. Jennifer Reed says

    I would like to make the Roast Beef and Provolone Panini from the Land O Lakes site with their butter with sea salt and olive oil.
    repose4jr at gmail dot com

  66. spirit_kim says

    I would love to make some clam sauce with the sea salt and olive oil butter. The chicken above looks so good though I would try that too.

  67. Jeremy S says

    I think the oil would be good with pasta. Maybe add some vegetables and chicken and toss with the oil.
    jjsell76 at yahoo dot com

  68. Holly Hook says

    I would like to sautee shrimp, asparagus, and and summer squash with the butter and some garlic, I would serve it over linguine with wilted spinach, parmesan, and romano cheeses.

  69. kelly letterman says

    i would try the exact recipe you described, exept pour over angel hair pasta,

  70. Jennifer J says

    I would use the butter to make grilled garlic bread. Mix butter and grated garlic, spread on Italian bread and grill about 2 min. on each side. Thanks!!

  71. Kelly Britton says

    I would try the recipe and put it over steamed vegetables and rice. Yummmmm

  72. Aimee Sanborn says

    I would like to make plain scrambled eggs in the morning with this!

  73. Whitney Lindeman says

    I would make a chicken or turkey piccata! With some veggies, of course.

  74. Pat B says

    I think the olive oil and sea salt butter would be great for frying shrimp or scallops

  75. Peggy Rydzewski says

    I would like to try to make something with pasta and veggies..Open to recipes

  76. Ann Council says

    I would love to try pan fried oysters with Sea Salt Butter sauce and Olive Oil.

  77. Lisa L says

    Oh Yum..that looks so good! I’d love to try Ree’s recipe for Pasta Primavera too

  78. shirley zolenski says

    Wow this recipe is awesome. My mouth is watering. I’d love to try to do it myself.