Garlic Butter Chicken (Print version)

Tender chicken breasts in rich garlic butter sauce with fresh herbs. Ready in 30 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon smoked paprika

→ Garlic Butter Sauce

05 - 4 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 6 cloves garlic, minced
08 - ½ cup low-sodium chicken broth
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Italian seasoning or mixed dried herbs
11 - 2 tablespoons fresh parsley, chopped

→ Garnish

12 - Lemon wedges
13 - Extra chopped parsley

# How To Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika, ensuring even coverage.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until butter foams. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover 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 lightly golden, being careful not to burn.
04 - Pour in chicken broth and lemon juice, scraping up browned bits from the bottom of the pan with a wooden spoon. Stir in Italian seasoning and bring to a gentle simmer.
05 - Simmer sauce for 2-3 minutes until slightly reduced. Return chicken to the skillet, spooning sauce generously over each breast. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something that simmered all afternoon
  • Even picky eaters who claim to hate chicken change their minds after one bite
  • The garlic butter sauce works on literally everything from vegetables to pasta the next day
02 -
  • Crowding the pan steams the chicken instead of searing it so work in batches if your skillet is small
  • Letting the garlic cook too long makes it bitter and ruins the delicate flavor balance
  • The sauce continues thickening off the heat so do not overreduce in the pan
03 -
  • Room temperature chicken cooks more evenly so take it out 20 minutes before cooking
  • Use an instant read thermometer to avoid overcooking the chicken breasts

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