Description
This Easy Garlic Butter Chicken features tender, juicy chicken breasts pan-seared to golden perfection and finished with a luxurious garlic butter sauce. Ready in just 25 minutes, it’s a restaurant-quality meal that’s perfect for busy weeknights or special occasions.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½-2 pounds total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter, divided
- 8 cloves garlic, minced
- ½ cup chicken broth (or white wine)
- 2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream (optional, for creamier sauce)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
- Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound to even thickness (about ¾-inch throughout). This ensures even cooking and prevents dry edges while the center cooks.
- Season Generously: In a small bowl, combine salt, pepper, paprika, and garlic powder. Pat the chicken breasts completely dry with paper towels (this is crucial for good browning), then season both sides evenly with the spice mixture. Let sit for 5 minutes at room temperature.
- Heat the Pan: Place a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Heat until the butter melts and the foam subsides, indicating the pan is ready for the chicken.
- Sear the Chicken: Carefully place chicken breasts in the hot pan, making sure not to overcrowd (work in batches if needed). Sear without moving for 5-6 minutes until a golden-brown crust forms on the bottom. Flip and cook the other side for 4-5 minutes more, until golden brown and cooked through (internal temperature should reach 165°F).
- Rest the Chicken: Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Don’t skip this step—resting allows juices to redistribute throughout the meat.
- Make the Garlic Butter Sauce: Reduce heat to medium. In the same skillet (don’t clean it—those browned bits are flavor gold!), add the remaining 3 tablespoons of butter. Once melted and foaming, add the minced garlic. Sauté for 45-60 seconds, stirring constantly, until fragrant and just beginning to turn golden. Be careful not to burn the garlic.
- Deglaze and Build Sauce: Pour in the chicken broth and lemon juice, scraping up all the browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures incredible flavor. Let the sauce simmer for 2-3 minutes until slightly reduced.
- Finish the Sauce: If using, stir in the heavy cream. Add the fresh parsley and thyme. Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, aromatic, and well-balanced.
- Combine and Serve: Return the chicken and any accumulated juices to the skillet. Spoon the garlic butter sauce over the chicken and let it warm through for 1-2 minutes, basting frequently with the sauce.
- Plate and Garnish: Transfer chicken to serving plates, generously spoon the garlic butter sauce over each piece, and garnish with additional fresh parsley and a lemon wedge if desired. Serve immediately while hot.
Notes
- Even Thickness is Key: Pounding chicken to uniform thickness is the secret to juicy, evenly cooked chicken every time.
- Don’t Skip the Rest: Letting chicken rest for 5 minutes after cooking keeps it incredibly juicy.
- Watch the Garlic: Garlic can go from perfect to burnt in seconds. Stir constantly and remove from heat if it’s browning too quickly.
- Temperature Matters: Use an instant-read thermometer to ensure chicken reaches 165°F without overcooking.
- Sauce Consistency: If sauce seems thin, simmer longer to reduce. If too thick, add a splash more broth.
- For Extra Richness: Double the butter in the sauce for an even more decadent version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Pan-Seared
- Cuisine: French-American
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 6 oz)
- Calories: 342
- Sugar: 1g
- Sodium: 718mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg