Garlic Butter Chicken (Print)
Golden seared chicken in aromatic garlic butter sauce with fresh herbs
# 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
11 - 2 tablespoons fresh parsley, chopped
→ Garnish
12 - Lemon wedges
13 - Extra chopped parsley
# Directions:
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 melts and shimmers. 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 tent loosely with foil.
03 - Reduce heat to medium. Add remaining butter to the 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.
05 - Simmer sauce for 2-3 minutes until slightly reduced and thickened. Return chicken to the skillet, spooning sauce generously over each breast.
06 - Sprinkle with fresh chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the chicken.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Everything happens in one pan so cleanup is almost nonexistent
02 -
- Crowding the pan steams the chicken instead of searing it so work in batches if your skillet is small
- The sauce continues thickening off the heat so remove it from the stove while it still looks slightly loose
03 -
- A hot skillet is nonnegotiable for that golden crust so let the pan heat thoroughly before adding the chicken
- Fresh garlic matters here because jarred minced garlic can taste harsh and metallic when cooked this quickly