Garlic Butter Chicken (Print version)

Golden pan-seared chicken in a rich garlic butter sauce with fresh herbs, ready in 30 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp paprika
05 - 2 tbsp all-purpose flour

→ Garlic Butter Sauce

06 - 4 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - ½ cup low-sodium chicken broth
09 - 1 tbsp lemon juice
10 - 1 tsp fresh thyme leaves
11 - 1 tbsp chopped fresh parsley

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika. Lightly coat each breast with flour, shaking off excess.
02 - Heat 2 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through (internal temp: 165°F). Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and lemon juice, stirring to deglaze the pan and scrape up browned bits. Simmer for 2-3 minutes until slightly reduced.
05 - Stir in thyme and parsley. Return chicken to the skillet, spoon sauce over, and simmer for 2 minutes to reheat and infuse flavors. Garnish with extra parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Everything happens in one pan so cleanup is almost nonexistent
  • The ingredient list is short but the flavor is absolutely restaurant-worthy
02 -
  • Crowding the pan will steam the chicken instead of searing it, work in batches if needed
  • Letting the sauce reduce concentrates the flavors, don't rush this step
  • The butter can separate if the heat is too high, keep it at a gentle simmer
03 -
  • A meat thermometer takes all the guesswork out of perfectly cooked chicken
  • Minced garlic should be roughly the same size so it cooks evenly
  • Warm plates make a huge difference in keeping everything at the right temperature

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