Garlic Butter Chicken (Print version)

Tender golden chicken in rich garlic butter sauce with herbs and lemon

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ teaspoon smoked paprika
05 - 2 tablespoons all-purpose flour (optional, for light dredging)

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter, divided
07 - 1 tablespoon olive oil
08 - 6 large garlic cloves, minced
09 - ½ cup low-sodium chicken broth
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon Italian seasoning
12 - 2 tablespoons chopped fresh parsley

→ Garnish

13 - Lemon wedges
14 - Extra chopped parsley

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, and smoked paprika. If desired, lightly dredge each breast in flour, shaking off any excess.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Stir in minced garlic and sauté for 1 minute until fragrant and translucent, taking care not to brown the garlic.
04 - Pour in chicken broth, lemon juice, and Italian seasoning. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until sauce reduces slightly and thickens.
05 - Return chicken breasts and any accumulated juices to the skillet. Spoon the garlic butter sauce over the chicken and cook for 2 more minutes until heated through. Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a fancy bistro
  • Impossibly tender chicken that stays juicy even after reheating the next day
  • Uses pantry staples you probably already have sitting around
02 -
  • Dont crowd the pan or the chicken will steam instead of sear, working in batches if necessary
  • Let the chicken rest for a few minutes after cooking, or all those juices will run out onto the plate
03 -
  • Use a light touch when pounding the chicken, you want even thickness not paper thin cutlets
  • Keep a close eye on the garlic in the butter, it goes from fragrant to burned in seconds

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