Garlic Butter Chicken (Print)
Golden pan-seared chicken in a rich, aromatic garlic butter sauce with fresh 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 (optional)
13 - Lemon wedges
14 - Extra chopped parsley
# Directions:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, and smoked paprika. If using flour, lightly dredge each breast in flour, shaking off excess.
02 - In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat until butter foams. Add chicken breasts and sear for 6–7 minutes per side until golden brown and cooked through (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 lightly golden, being careful not to burn.
04 - Pour in chicken broth, fresh lemon juice, and Italian seasoning. Use a wooden spoon to scrape up browned bits from the pan bottom. Simmer for 2–3 minutes until sauce reduces slightly and thickens.
05 - Return chicken breasts and accumulated juices to the skillet. Spoon garlic butter sauce over the chicken and cook for 2 more minutes until heated through. Remove from heat, sprinkle with fresh chopped parsley, and serve with lemon wedges.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Even picky eaters ask for seconds when this hits the table
02 -
- Crowding the pan will steam your chicken instead of searing it, work in batches if needed
- Garlic burns faster than you expect, keep it moving once it hits the hot butter
03 -
- Room temperature chicken cooks more evenly, take it out 20 minutes before starting
- Let your pan get properly hot before adding the first piece of chicken