Chicken Breast (Butter-Basted) - For the Carnivore Diet

Juicy, golden chicken breast basted in foaming butter for a tender, carnivore-friendly main with big flavor and minimal ingredients.

This butter-basted method keeps lean chicken breast succulent with a rich, savory finish. A gentle sear followed by frequent basting builds a golden crust while keeping the interior moist. Salt is the only seasoning you need; the browned butter does the rest.

Use a heavy skillet for even heat and control the flame to keep the butter nutty and aromatic without burning. If you have ghee or chicken fat, start the sear with it and add whole butter for flavor and basting. Pull the chicken when it reaches the target temperature and let it rest; carryover heat finishes the cook and keeps juices inside.

Patting the chicken very dry and salting it ahead of time helps the crust form quickly. If one end is much thicker, lightly pound the thick end for even cooking. Spoon the buttery pan juices over the slices right before serving so every bite is coated.

This recipe is strictly carnivore: chicken, butter, and salt. No herbs or plants are needed. For extra richness, add a small knob of butter during the rest and let it melt over the warm meat.

Ingredients

• 2 boneless, skinless chicken breasts (about 8 oz/225 g each)
• 1 to 1.5 teaspoons fine salt (to taste)
• 3 tablespoons unsalted butter (or clarified butter/ghee for higher heat)
• Optional: 1 tablespoon chicken fat (schmaltz) or ghee for the initial sear

Instructions

1. Pat the chicken breasts very dry. Lightly flatten the thicker end if needed for even thickness. Season all over with salt and let sit at room temperature for 10–15 minutes.
2. Heat a heavy skillet over medium to medium-high. Add the optional schmaltz or ghee (if using). When hot, add 2 tablespoons of the butter; it should foam but not scorch.
3. Lay the chicken in the pan and cook without moving until the first side is golden, 4–5 minutes. Tilt the pan and baste by spooning the foaming butter over the top during the last minute.
4. Flip the chicken, add the remaining 1 tablespoon butter, and continue cooking, basting frequently, 3–5 minutes until the thickest part reaches 160–165°F (71–74°C).
5. Transfer to a warm plate and rest 5–7 minutes. Spoon the pan butter over to serve, adding a pinch more salt if desired.

Time: 25 minutes Servings: