Garlic Butter Chicken (Print)

Tender golden chicken in rich garlic butter sauce with fresh herbs

# Ingredient list:

→ Chicken

01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon paprika
05 - 2 tablespoons all-purpose flour

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - 1/2 cup low-sodium chicken broth
09 - 1 tablespoon lemon juice
10 - 1 teaspoon fresh thyme leaves
11 - 1 tablespoon chopped fresh parsley

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and paprika. Dredge each breast lightly in flour, shaking off any excess coating.
02 - Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming subsides. Add chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through to 165°F internally. Transfer to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted and bubbling, add minced garlic and sauté for 1 minute until fragrant, taking care not to brown the garlic.
04 - Pour in chicken broth and lemon juice, stirring vigorously to scrape up browned bits from the pan bottom. Simmer for 2 to 3 minutes until liquid reduces slightly and thickens.
05 - Stir in thyme and chopped parsley. Return chicken and any accumulated juices to the skillet. Spoon sauce generously over each breast and simmer for 2 minutes to reheat and meld flavors. Garnish with additional parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Its forgiving enough for weeknight dinners but impressive enough for company
02 -
  • Crowding the pan steams the chicken instead of searing it, work in batches if needed
  • Let the chicken rest after searing so the juices redistribute back into the meat
03 -
  • Room temperature chicken cooks more evenly, take it out 20 minutes before you start
  • A hot pan is essential for that golden crust, do not rush the preheating step

Go back