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Katie Button's Roast Chicken Breast with Truffle Butter

Roast Chicken Breast with Truffle Butter

byKatie Button
Total 3 hours and 5 minutes (includes chilling time)
Active 30 mins
Makes 2 servings
Bone-in, skin-on chicken breasts tend to maintain their moisture much better than their boneless, skinless counterparts. This recipe is an easy and delicious way to incorporate luxe truffles into everyday life. The truffle butter recipe used here goes a long way and can be stored in the freezer until you’re ready to use. For best results, prep the chicken breasts the night before and pair with a green salad, or roast a few veggies to serve alongside, and dinner is on the table in less than an hour! If truffle butter isn’t available, use plain butter or herbed butter as an easy substitute.
Ingredients
  • 2 skin-on, bone-in chicken breasts
  • 1/4 pound Truffle Butter (recipe follows)
  • Kosher salt
    Truffle Butter
    • 1 ounce white or black truffle
    • 1 pound salted butter, at room temperature, plus 2 tablespoons for melting
      Directions
      1. Place the chicken breasts on a work surface, skin-side up. Using your index and middle
      2. finger, gently release the skin from the meat, moving fingers in an up-and-down motion
      3. under the skin, being careful to leave the skin intact and just creating enough space to place the
      4. butter under the skin.
      5. Dividing the truffle butter evenly between the 2 chicken breasts, place it under the skin of each. Use your palms to gently spread the butter evenly across the breasts from outside the skin.
      6. The butter should be dispersed evenly under the skin.
      7. Season the breasts liberally with salt and place uncovered in the refrigerator for at least 2
      8. hours or preferably overnight. Drying the skin out in the refrigerator will make it extra crispy during cooking.
      9. Preheat the oven to 425°F.
      10. Roast the chicken breasts on a baking rack for approximately 25 minutes, or until an internal
      11. temperature of 165°F is reached, and the skin is brown and crispy. Allow the meat to rest for 5
      12. minutes, then de-bone, slice, and serve.
      1. Truffle Butter
        1. Using a rasp-style microplane zester, grate the truffle into a small bowl. In a small saucepan, heat the additional 2 tablespoons of butter over low heat until just melted. Add the grated truffle into the pot and stir for 30 seconds. Pour the butter-truffle mixture back into the small bowl and place in the refrigerator for 5 minutes.
        2. While the mixture is cooling, in a large bowl, whisk the softened pound of butter with a whisk or electric mixer fitted with a whisk attachment on medium speed until fluffy. Add the truffle mixture to the whipped butter and whisk together until well combined. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.

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