Garlic Butter Chicken (Print Version)

Golden seared chicken in rich garlic butter sauce with fresh herbs and lemon.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz 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

# Steps:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and smoked paprika. If desired, lightly dredge each breast in flour, shaking off excess.
02 - In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat. Add chicken breasts and sear for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and tent with foil.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Stir in minced garlic and sauté for 1 minute, until fragrant but not browned.
04 - Pour in chicken broth, lemon juice, and Italian seasoning. Scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, allowing the sauce to reduce slightly.
05 - Return chicken breasts and any juices to the skillet. Spoon the garlic butter sauce over the chicken and cook for 2 more minutes, until heated through. Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • That restaurant quality sauce comes together in minutes while the chicken rests
  • The combination of lemon and fresh herbs makes everything taste brighter
02 -
  • Dont crowd the pan or the chicken will steam instead of sear
  • Let the chicken rest those few minutes under foil. The juices redistribute and the sauce gets time to reduce
03 -
  • Pat the chicken absolutely dry for the best sear
  • That fond at the bottom of the pan is liquid gold

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