Brown Butter Flattened Chicken

This brown butter flattened chicken is served with a buttery tomato sauce and a pickled red onion and arugula salad. The finished dish rivals a restaurant-quality meal, yet it takes only 30 minutes to toss together.

A white plate topped with a piece of brown butter flattened chicken, tomato sauce, arugula and red onion salad, and pine nuts.

No one at your table will guess how quick and easy it is to toss together this impressive brown butter flattened chicken. Served with a buttery tomato sauce and arugula and pickled red onion salad—all equally quick and easy—this butterflied chicken looks and tastes like a restaurant-quality meal that required sous chefs when in reality it comes together in a single skillet in just 30 minutes.–Angie Zoobkoff

Brown Butter Flattened Chicken

  • Quick Glance
  • Quick Glance
  • 30 M
  • 30 M
  • 2 servings
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In a medium bowl, whisk the lemon juice and sugar along with salt and pepper. Add the onion and toss to combine.

To flatten or butterfly the chicken breasts, put each one on a cutting board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut it all the way through.

Open each chicken breast like a book and season well with salt and pepper on both sides.

In a large nonstick skillet over medium-high heat, warm the olive oil. Add the chicken to the skillet and sear until golden on both sides and just cooked through, 3 to 6 minutes per side, depending on the thickness of the chicken. Transfer the chicken to a plate.

Reduce the heat to medium, add the butter to the skillet and cook until it starts to foam and turn brown, 1 to 2 minutes.

Add the tomatoes and garlic and cook until the tomatoes start to break down, about 2 minutes. Season well with salt and pepper.

Return the chicken to the skillet until warmed through, about 1 minute.

Add the arugula to the red onion mixture and toss to coat. Drizzle with the extra-virgin olive oil.

Transfer the chicken and tomatoes to plates and scatter with toasted nuts and the arugula mixture.

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Recipe Testers' Reviews

This is a pretty unique recipe and I appreciated many aspects of it. The textures of the assembled dish are delightful as is the combination of flavors. Plus it’s pretty darned healthy.

I’d never used lemon juice to quick-pickle red onions and it was lovely tossed with the arugula. The timing to cook the chicken was correct, however, since the pan had been on high heat for a while, the butter melted and browned almost instantly. I removed it from heat at this point and added the garlic and tomatoes until the garlic was softened and the tomatoes popping, about 2 minutes.

If you have a picky eater, like my son, you can simply serve the chicken with or without sauce and enjoy more of the accoutrements yourself!

Nice quick dinner. My kids are always “tired of chicken” but they liked this one. It came together in about 45 minutes.

The recipe with the tomatoes could probably stand on its own. The butter and tomatoes pair very well together. I had leftovers with green beans for lunch and it was great! The salad really needed a bite of chicken with it to make it taste great.


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