Garlic Butter Chicken

The first time my neighbor made this for a potluck, I literally hovered over the serving dish until she gave me the recipe. My husband took one bite and announced this was now his official birthday dinner request, which says everything.

Last Tuesday, I was running late from work and threw this together in a panic. My teenage daughter actually stopped scrolling through her phone to say Mom, this smells like a restaurant in here. That never happens.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly, but pounding them to even thickness helps them stay juicy
• Salt, black pepper, and smoked paprika: This trio creates a beautiful crust and the paprika adds subtle depth without any heat
• Unsalted butter: You control the sodium this way and unsalted butter lets the other flavors shine through
• Olive oil: Prevents the butter from burning over higher heat while adding a fruity backbone
• Fresh garlic: Six cloves might seem like a lot, but garlic mellows beautifully when cooked in butter
• Chicken broth: Low-sodium is crucial here so the sauce does not become overwhelmingly salty as it reduces
• Fresh lemon juice: Cuts through all that rich butter and brightens every single bite
• Italian seasoning or dried herbs: Dried herbs work perfectly here since they release flavor slowly into the sauce
• Fresh parsley: Adds a fresh pop of color and a grassy brightness that balances the garlic

Instructions

Season the chicken:

Pat those chicken breasts completely dry with paper towels, then sprinkle both sides generously with salt, pepper, and smoked paprika. Let them sit while you heat the pan.

Sear to golden perfection:

Melt 2 tablespoons butter with the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook undisturbed for 5 to 6 minutes per side until deeply golden and the internal temperature hits 165°F.

Rest the meat:

Transfer the cooked chicken to a plate and cover loosely with foil. Do not skip this step or the juices will run all over your cutting board instead of staying inside the meat.

Build the garlic butter base:

Reduce the heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and cook for just 1 minute until fragrant but not brown.

Create the sauce:

Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up all those browned bits from the bottom. Stir in the Italian seasoning and let everything simmer for 2 to 3 minutes.

Bring it together:

Return the chicken to the skillet and spoon that gorgeous sauce over the breasts. Let them warm through for 1 minute, then sprinkle with fresh parsley before serving.

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This recipe became my go-to when my mom was recovering from surgery and I needed something comforting but nourishing. She said it reminded her of meals we had at that little Italian place downtown before it closed.

The Creamy Secret

Adding a splash of heavy cream at the very end transforms this into restaurant-quality comfort food. I discovered this accidentally when I had cream leftover from a baking project and now my family requests it this way every single time.

Perfect Pairings

Mashed potatoes are obvious because they soak up that sauce like a dream. But roasted broccoli or asparagus with a little char from the oven creates a perfect contrast to the rich, tender chicken.

Making It Ahead

You can season the chicken up to 24 hours in advance and store it covered in the refrigerator. The sauce actually tastes better after a few hours in the fridge, so make extra and reheat it gently the next day.

• Pound thicker ends of chicken breasts to even thickness
• Let the pan get properly hot before adding the meat
• Use a meat thermometer instead of cutting into the chicken

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This is one of those recipes that turns an ordinary Tuesday into something worth savoring. The way the butter, garlic, and lemon come together feels like magic every single time.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part. The chicken should feel firm to the touch and the juices run clear when pierced.

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work beautifully and tend to stay juicier. They may need an extra 2-3 minutes per side to reach the proper internal temperature.

→ How can I make the sauce creamier?

Stir in ¼ cup heavy cream after adding the broth and let it simmer for a minute. This creates a velvety, restaurant-style cream sauce that pairs perfectly with the garlic butter base.

→ What sides pair well with this dish?

Mashed potatoes, steamed vegetables, or a crisp green salad complement the rich flavors beautifully. The sauce is excellent for drizzling over roasted potatoes or rice as well.

→ Can I prepare this ahead of time?

The seasonings can be mixed and stored in advance, and the chicken can be prepped a day ahead. For best results, cook the chicken fresh and reheat gently in the sauce to maintain texture.