Garlic Butter Chicken (Print Version)
Golden pan-seared chicken in a rich garlic butter sauce with fresh herbs
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 4 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 6 cloves garlic, minced
08 - 1/2 cup low-sodium chicken broth
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Italian seasoning or mixed dried herbs
11 - 2 tablespoons fresh parsley, chopped
→ Garnish
12 - Lemon wedges
13 - Extra chopped parsley
# Steps:
01 - Pat chicken breasts completely dry with paper towels. Generously season both sides with salt, black pepper, and smoked paprika, pressing the seasoning into the meat to ensure adhesion.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5 to 6 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 to rest.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Once melted, stir in minced garlic and sauté for 1 minute until fragrant but not browned.
04 - Pour in chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in Italian seasoning and let the mixture simmer for 2 to 3 minutes until slightly reduced.
05 - Return chicken and any accumulated juices to the skillet. Spoon the reduced sauce generously over the breasts. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Even picky eaters who claim they hate garlic will ask for seconds
02 -
- Dry chicken before seasoning or the spices will not stick and you will not get that gorgeous crust
- Do not crowd the pan or the chicken will steam instead of sear
03 -
- Chicken thighs work beautifully here and stay even juicier than breasts
- If the garlic starts browning too fast, pull the pan off the heat immediately