Garlic Butter Chicken (Print)

Golden chicken in rich garlic butter sauce with fresh herbs

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 6 ounces each)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon paprika
05 - 2 tablespoons all-purpose flour (gluten-free if needed)

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - ½ cup low-sodium chicken broth
09 - 1 tablespoon lemon juice
10 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
11 - 1 tablespoon chopped fresh parsley (plus additional for garnish)

# How To Make It:

01 - Pat the chicken breasts completely dry using paper towels. Generously season both sides of each breast with salt, black pepper, and paprika. Lightly dredge each piece in flour, shaking off any excess coating.
02 - Melt 2 tablespoons butter in a large skillet over medium-high heat. Place the chicken breasts in the pan and cook for 5 to 6 minutes per side until golden brown and fully cooked through. The internal temperature should reach 165°F. Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm.
03 - Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet. Once the butter has melted, add the minced garlic and sauté for approximately 1 minute until fragrant, being careful not to brown the garlic.
04 - Pour the chicken broth and lemon juice into the skillet, stirring thoroughly to deglaze the pan and incorporate the browned bits from the bottom. Allow the mixture to simmer for 2 to 3 minutes until slightly reduced.
05 - Stir in the thyme and chopped parsley. Return the chicken breasts to the skillet, spooning the sauce generously over each piece. Simmer for an additional 2 minutes to reheat the chicken and allow the flavors to meld. Garnish with extra fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The garlic butter sauce comes together in minutes but tastes like something from a restaurant
  • Everything happens in one pan, which means less cleanup and more flavor from those browned bits
02 -
  • Do not overcrowd the pan or the chicken will steam instead of sear, work in batches if needed
  • Let the chicken rest for a few minutes after cooking so the juices redistribute evenly
03 -
  • Pound the chicken breasts to even thickness before cooking for uniform results
  • For extra richness, swirl in a splash of heavy cream during the last minute of cooking

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