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This recipe is from Season 3 of 5 Ingredient Fix


  • 8 ounces (2 sticks) unsalted butter, at room temperature

  • 4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)

  • 4 slices smoked bacon, cooked until crisp and finely chopped

  • 2 teaspoons chopped fresh chives

  • 4 skin-on, bone-in organic chicken breasts

  • Pinch freshly ground black pepper


  • 1.

    In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.

  • 2.

    Preheat the oven to 425 degrees F.

  • 3.

    Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.

  • 4.

    Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.

  • 5.

    Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.


Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

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