Name: Roast Chicken Breast with Truffle Butter
Cook time: 30 min
Total time: 185 min
Yield: 2 servings

Truffle Butter

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

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.

Katie Button's Roast Chicken Breast with Truffle Butter

Roast Chicken Breast with Truffle Butter

Meet The Creator

With the holiday season comes countless hours in the kitchen and baked goods in plenty. Inviting kids into this space can be an intentional way to pass down

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"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

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As we step into a season so inherently suited for seeing things in a new way, read Jo’s perspective on how our commitments can be one of

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Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

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"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

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In my book, whole-roasted chicken is an essential recipe for any kitchen. There’s something comforting about the smell enveloping you as it roasts. I always add vegetables to cook alongside the chicken to make dinner a little easier – all in one pan, delicious, and hearty. While there’s wide versatility in the veggie selection, parsnips are a good choice because they caramelize to candy-like sweetness when they cook. Rosemary adds an irresistible piney flavor. But the crispy chicken skin is the star. For the best results, it is imperative to season the chicken with salt ahead of time. After buying the chicken, go ahead and prepare it for cooking by salting it. Seasoning ahead of time will allow the salt to penetrate into the chicken, making it more delicious and help retain moisture when roasting.

Roast Chicken

Making a pan of focaccia is one of quickest ways there is to get fresh bread on the table. And with a little creativity, your loaf can also be pretty enough to serve as a centerpiece. Once my dough has risen, and I’ve rolled it out and patted it out into a pan, I use edible flowers, vegetables, and herbs to make a kind of nature-inspired mosaic on the surface that bakes into a beautiful, flavorful topping.

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“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

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Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

This fried chicken brined with lemon and rosemary and drizzled with honey is unbelievably delicious! It’s also pretty simple to make; once I get the chicken in the brine, I can just let it sit in the refrigerator, and the brine will flavor the meat while I get work done around the ranch. I use a lot of lemon and 2 tablespoons of rosemary, which add some nice California flavors to the dish. And when I fry the chicken, I dredge it in flour twice—once before I dip it in the buttermilk and once after—so that the crust will be really crisp and bubbly after it’s fried.

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"When hush puppies are cut too large, they tend to end up with what my kids call "mushy middles." I prefer to cut them on the smaller side, so they'll keep a firm consistency all the way through. Hush puppies are delicious on their own, but I can't imagine serving fried fish without them. On those occasions, I'll have a plate prepped and ready to fry right before dinnertime so I can serve them my favorite way—piping hot." – Joanna Gaines, Magnolia Table, Volume 3

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Get ready to impress your friends and family. This recipe is sure to put a smile on your face. As all good things take time and care, this recipe is a little bit of a “labor of love.” Make sure you set aside about an hour and a half of prep work and around an hour of cook time. It serves 6 people, maybe 4 if you're hungry!

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Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.

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I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.

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I find myself using chicken stock in my cooking almost every day. I use a jar of stock to make rice and pasta dishes, and to make soups and stews. It is a quick and simple way to elevate the flavor of a dish. The best way to do this is to make a big pot of stock, process it in a pressure canner, and stock your pantry with the jars. It is fun to make this recipe on a cold day when you are getting things done around the house, since the stock simmers on the stove for a long time.

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The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

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Roast Chicken Breast with Truffle Butter

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