Garlic Butter Chicken (Print Version)
Golden chicken breasts in a 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
13 - Lemon wedges
14 - Extra chopped parsley
# How to Cook:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, and smoked paprika. If desired, lightly dredge each breast in flour, shaking off any excess.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 6-7 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.
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 and lightly golden, being careful not to burn.
04 - Pour in chicken broth, fresh lemon juice, and Italian seasoning. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until sauce reduces slightly and thickens.
05 - Return chicken breasts and any accumulated 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 immediately with lemon wedges.
# Expert Advice:
01 -
- The sauce creates its own velvety magic in the same pan you cooked the chicken in
- Perfect for those nights when you want something impressive but absolutely cannot deal with complicated techniques
02 -
- Crowding the pan steams the chicken instead of searing it so work in batches if your skillet is smaller
- Letting the chicken rest for even 5 minutes makes a huge difference in juiciness
03 -
- Room temperature chicken cooks more evenly so take it out 20 minutes before starting
- Patting the chicken completely dry is the unsung hero of getting that restaurant quality sear