Herb Butter Chicken

One of my goals has been to learn how to take frozen chicken and make it into something appetizing. I wish I had the time and money to purchase fresh meat every week but that just isn’t always an option. Frozen chicken can be a challenge because of the off texture that can result from preservation. Today I tried some new techniques to stop that rubbery consistency that is often produced.

Step 1: Put frozen chicken in refrigerator 24 hours before cook time.

Step 2: Brine the chicken for at least 8 hours. For my brine I added one chicken breast to water. Make sure that the water completely submerges the chicken.


  • 2 T sugar
  • 4 T garlic salt
  • 1 lemon, sliced
  • 2 T fresh herbs (I used rosemary and thyme)

I put the chicken in the brine for 8 hours and cooked as followed.


  • 4 t butter
  • 1 chicken breast (thawed or fresh)
  • 2 T garlic salt
  • 2 T pepper
  • 2 T Garlic Powder
  • Lemons from brine
  • 2 springs of rosemary
  • 2 springs of thyme
  • 1/2 white onion, course chop


  1. In a medium sized pan melt 2 T of butter over medium heat.
  2. Add chicken breast to melted butter.
  3. Season chicken breast with 1/2 of the garlic salt and pepper.
  4. Turn chicken over and season with the rest of the garlic salt and pepper.
  5. Add lemons from brine and cover chicken.
  6. Periodically check if chicken needs to be turned.
  7. Once chicken has slightly browned on both sides add onion and continue cooking.
  8. In seperate sauce pan melt rest of butter. Add rosemary and thyme.
  9. Chicken will cook for approximately 30 minutes.
  10. Pour butter and herb mixture over chicken before serving.

I am so excited for how this chicken turned out! I hope you enjoy it as much as I did! What’s your favorite way to use frozen chicken?? Leave a comment and let me know!