Description
Perfectly juicy chicken breasts seared to golden perfection and coated in a rich, aromatic garlic butter sauce. This easy 25-minute recipe delivers restaurant-quality flavor with minimal effort—ideal for busy weeknights or elegant dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup chicken broth (or white wine)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon dried thyme (optional)
- Lemon wedges for serving (optional)
Instructions
- Prep the chicken: Pat chicken breasts dry with paper towels. If they’re uneven in thickness, place between plastic wrap and pound to an even ¾-inch thickness. Season both sides with salt, pepper, and paprika. Let rest at room temperature for 15 minutes.
- Heat the pan: In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat until the butter is melted and the pan is hot (about 2-3 minutes).
- Sear the chicken: Add chicken breasts to the pan without overcrowding. Cook undisturbed for 6-7 minutes until golden brown on the bottom. Flip and cook another 6-7 minutes until the internal temperature reaches 160°F.
- Rest the chicken: Transfer chicken to a plate and tent loosely with foil. Let rest for 5 minutes (temperature will rise to 165°F).
- Make the garlic butter sauce: Reduce heat to medium. Add remaining 2 tablespoons butter to the same pan. Once melted, add minced garlic and thyme. Cook, stirring constantly, for 30-60 seconds until fragrant.
- Finish the sauce: Pour in chicken broth (or wine), scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes until slightly reduced. Stir in fresh parsley.
- Serve: Return chicken to the pan and spoon the garlic butter sauce over top, or plate the chicken and drizzle with sauce. Garnish with additional parsley and lemon wedges if desired.
Notes
- Even cooking tip: Pounding chicken to even thickness is crucial for preventing dry, overcooked edges.
- Don’t overcook: Pull chicken off heat at 160°F—it will reach 165°F while resting.
- Sauce variations: Add a splash of heavy cream for creamy garlic sauce, or lemon juice for brightness.
- Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Best reheated in the oven at 350°F covered with foil, or sliced and warmed in a skillet with a bit of broth.
- Prep Time: 10 minutes (plus 15 minutes rest time)
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Entree
- Method: Pan-Seared, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (approximately 6-8 oz with sauce)
- Calories: 340
- Sugar: 0g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
