Garlic Butter Chicken (Printable version)

Golden seared chicken in a rich garlic butter sauce with fresh herbs. Ready in 30 minutes.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 6 ounces 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

# How to make it:

01 - Pat chicken breasts thoroughly dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, and smoked paprika. If desired for a lighter crust, lightly dredge each breast in flour, shaking off any excess.
02 - Heat a large skillet over medium-high heat. Add 2 tablespoons butter along with olive oil. Once butter foams, place chicken breasts in the pan and sear for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 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 approximately 1 minute until fragrant and lightly golden, taking care not to burn.
04 - Pour in chicken broth, fresh lemon juice, and Italian seasoning. Use a wooden spoon to scrape up any browned bits from the pan bottom for enhanced flavor. Simmer for 2 to 3 minutes, allowing the sauce to reduce slightly and thicken.
05 - Return chicken breasts along with any accumulated juices to the skillet. Spoon the garlic butter sauce generously over the chicken and cook for 2 additional minutes until heated through. Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Expert tips:

01 -
  • The sauce comes together in minutes but tastes like something from a fancy restaurant
  • Even picky eaters ask for seconds when they smell the garlic butter coating everything
02 -
  • Crowding the pan steams the chicken instead of searing it, so work in batches if your skillet is small
  • Garlic burns faster than you think, turning bitter in seconds, so keep it moving once it hits the butter
03 -
  • If the sauce starts to separate, whisk in a teaspoon of cold butter off heat to bring it back together
  • Chicken thighs work beautifully here and stay juicier if you have extra time for the longer cook

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