Amish Browned Butter Chicken

Browned butter chicken is one of the dishes my Mother would serve at her Amish catering business while we were growing up old order Amish (meaning we couldn’t have electricity or drive motorized vehicles, etc.)

Frying cubed chicken or chicken strips in browned butter gives them a deliciously nutty flavor, not to mention the flavor that shines through from the blend of Old Bay seasoning and Lawry’s seasoned salt massaged into the chicken. Our favorite way to enjoy this browned butter chicken is on top of a bed of homemade fettuccini alfredo or on top of creamy Amish style mashed potatoes.

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Amish Browned Butter Chicken Recipe

Amish Browned Butter Chicken

marilynpeight
An old family favorite using seasoned chicken breasts fried in browned butter. A flavorful, quick and easy chicken breast topping for fettuccini alfredo, mashed potatoes and more!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Amish
Servings 6

Equipment

  • Skillet (linked below)
  • Mixing bowl (linked below)
  • Measuring spoons (linked below)

Ingredients
  

  • 1/4 cup butter salted
  • 1.5 pounds chicken breast cubed or thinly sliced
  • 3/4 teaspoon Old Bay or Cajun seasoning *see note
  • 1/2 teaspoon Season all (Lawry's salt)
  • salt & pepper to taste
  • garlic powder to taste (optional)

Instructions
 

  • Combine the prepared chicken breast with Season all and Old Bay or Cajun seasoning, massaging the seasonings into the meat to evenly coat each piece.
  • Place butter in a large non-stick skillet, then cook and stir over medium heat until it has nicely browned and has a nutty aroma. Add the chicken and season to taste with salt, pepper and garlic powder.
  • Fry the chicken in browned butter for 3-5 minutes per side, or until cooked through and no longer pink in the center (the chicken is done at 165 degrees). Be careful not to overcook the chicken to keep it from drying out. Serve over mashed potatoes, pasta, fettuccini alfredo and more!
    Storage notes and more tips below.

Notes

Seasonings can be added to taste to this browned butter chicken. Feel free to adjust the seasonings and amounts to your taste. I recommend going scant on the Old bay/Cajun seasoning and Season all, then adding more later as needed. 
For the juiciest browned butter chicken, remove the chicken from the heat as soon as it is cooked through and reaches 165 degrees Fahrenheit. 
Keyword Amish, browned butter, chicken breast, cubed chicken, with old bay seasoning
Tried this recipe?Let us know how it was!

Equipment needed for this browned butter chicken:

  • Non-stick skillet/frying pan A non-stick skillet is my preference for frying up the chicken. You can also use a pan without the non-stick coating, but may end up with more bits of chicken left behind on the frying pan.
  • Mixing bowl I like to use a small mixing bowl to mix the chicken and seasonings while the butter is browning.
  • Measuring spoons Measuring spoons are useful to have for measuring out the seasonings added to the chicken breast.

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Ingredients needed for this Amish Browned Butter Chicken: Butter, salt and pepper, season all, Old Bay or Cajun seasoning and chicken breast.

Other seasoning combinations you can try:

The seasonings listed are our favorite flavor combinations for this browned butter chicken. But, you can also do plain salt and pepper, freshly minced garlic cloves (sauteed with the chicken), fresh herbs, season all and garlic powder, chili powder and cumin, poultry seasoning and more.

Step 1: Combine the prepared chicken breast with Season all and Old Bay or Cajun seasoning, massaging the seasonings into the meat to evenly coat each piece.

Step 2: Place butter in a large non-stick skillet, then cook and stir over medium heat until it has nicely browned and has a nutty aroma. Add the chicken and season to taste with salt, pepper and garlic powder.

Step 3: Fry the chicken in browned butter for 3-5 minutes per side, or until cooked through and no longer pink in the center (the chicken is done at 165 degrees). Be careful not to overcook the chicken to keep it from drying out. 

Notes for frying chicken breast:

Chicken breast can dry out quickly and become tough if cooked too long. The quality of chicken breast you use can also make a huge difference in texture. I prefer to buy bulk chicken breasts from a local deli. I find using bulk chicken from a reliable source is definitely superior to packaged chicken breasts from the grocery store that are often injected with water for extra weight. Be sure to keep a close eye on your chicken while frying and toss it frequently to keep it from overcooking. Avoid covering the chicken while it fries to get the nicest brown on the chicken.

Amish Browned Butter Chicken Recipe
Step 3, continued: Serve the browned butter chicken over fettuccini with homemade alfredo sauce, creamy Amish style mashed potatoes, brown or white rice , freshly tossed salads, pasta and so much more. Enjoy!

Storage for leftover browned butter chicken:

If you have any leftover browned butter chicken you can keep it refrigerated in an airtight container for up to 5 days. The browned butter chicken can also be frozen (in an airtight container) for up to 3 months before thawing and reheating.

Feel free to pin this recipe for later and be sure tag me on Instagram to show off a photo of your own creation with this browned butter chicken. Thank you for your support!

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