Garlic Butter Chicken (Printable version)

Juicy chicken pan-seared then simmered in aromatic garlic butter sauce with herbs for an easy, satisfying dinner.

# What you need:

→ Chicken

01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp paprika
05 - 2 tbsp all-purpose flour

→ Garlic Butter Sauce

06 - 4 tbsp unsalted butter
07 - 4 cloves garlic minced
08 - ½ cup low-sodium chicken broth
09 - 1 tbsp lemon juice
10 - 1 tsp fresh thyme leaves
11 - 1 tbsp chopped fresh parsley

# How to make it:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika. Lightly coat each breast with flour, shaking off excess.
02 - Heat 2 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through (internal temperature reaches 165°F). Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant, being careful not to brown the garlic.
04 - Pour in chicken broth and lemon juice, stirring to deglaze the pan and scrape up browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced.
05 - Stir in thyme and parsley. Return chicken to the skillet, spoon sauce over the top, and simmer for 2 minutes to reheat and infuse flavors. Garnish with extra parsley and serve immediately.

# Expert tips:

01 -
  • The sauce comes together in minutes but tastes like something you would order at a restaurant
  • Everything happens in one pan which means less cleanup and more time enjoying dinner
02 -
  • Crowding the pan will lower the temperature and prevent proper searing so cook in batches if your skillet is not large enough
  • The sauce looks thin at first but trust the reduction process as it will coat the back of a spoon when ready
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking for even results
  • Chicken thighs work wonderfully here and are more forgiving if you overcook slightly

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