Pan Chicken with Roasted-Jalapeno Butter

No one will argue that butter is good for you, but we all think it tastes pretty darn good, don’t we? When you want to indulge in a little, make the best of it (and less of it) by mixing unsalted butter with some tasty additions. Here, I opted for smoky stovetop-roasted jalapeno, some earthy chives, and minced garlic.

It doesn’t take much to turn ordinary butter into a not-so-ordinary, very inviting topping for meats, fish, or vegetables. And mixing in those other ingredients means you can use less butter overall. 

Here, I had 2 ounces (half a stick) but didn’t use it all for this one dish. The leftover butter mixture melts wonderfully over steamed veggies, but I ended up using it to sauté fresh mushrooms in for a vegetarian pasta dish. The possibilities are up to you.

Serves 4

Ingredients

• 1 jalapeno, halved lengthwise, stemmed, and seeded
• 1/2 stick unsalted butter (2 oz), room temperature
• 1 tbsp minced chives, plus more for garnish
• 2 tsp minced garlic
• 1/2 tsp crushed sea salt
• 1 tbsp olive oil
• 4 6-oz boneless, skinless chicken breast halves
• freshly ground black pepper

Preparation

1. If you have a gas range, place the jalapeno halves on a burner directly over the flame until blackened and blistered, 2-3 minutes, turning often to char all sides (for electric ranges, place under a broiler, turning to char all sides).
2. Place the chile in a paper bag for 15 minutes to steam and loosen the skin. Remove from the bag and use a paring knife to gently scrape off the blackened skin. (It’s ok if a few flecks remain.) Place the scraped halves on a cutting board and mince.

Roasted Jalapeno

Scrape off blistered skin

1. In a bowl, combine the minced jalapeno, butter, 1 tablespoon minced chives, and garlic and season lightly with salt. Mash the mixture thoroughly until combined, then form into a rectangular log. (A couple butter knives work well here.) Lay the log on a piece of plastic wrap and roll up tightly. Refrigerate until ready to use (or at least 1 hour).

Butter Mixture Ready to Mash

Mashed Butter Mixture

Shape into a rectangular log

Wrap butter log in plastic

1. Heat a large, heavy skillet over medium heat and add the olive oil, swirling to coat. Season the chicken with salt and pepper and add to the skillet. Cook until golden on the bottom, 5-6 minutes.
2. Turn the breasts over and add 1 tablespoon jalapeno butter, shifting the breasts to allow the butter to melt beneath.
3. Cook until golden on the other side and just cooked through, 5-6 minutes longer, depending on thickness. (Tip: Lay a sheet of aluminum foil lightly over the skillet to help retain moisture as the chicken finishes.)

Chicken Beginning to Cook

After Turning

Serve the chicken breasts with a pat of butter on top of each and garnished with chives.

Pan Chicken with Roasted-Jalapeno Butter