Garlic Butter Chicken (Printable)
Tender chicken pan-seared and finished in aromatic garlic butter sauce with herbs and citrus.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 4 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 6 cloves garlic, minced
08 - ½ 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
# How To Make It:
01 - Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining butter to the same skillet. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in Italian seasoning.
05 - Simmer the sauce for 2-3 minutes until slightly reduced. Return chicken to the skillet and spoon sauce over the breasts. Sprinkle with fresh parsley and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Even picky eaters ask for seconds when this hits the table
02 -
- Do not crowd your pan or the chicken will steam instead of sear
- Let the chicken rest those few minutes under foil or it will lose all its juices
03 -
- Warm your plates in the oven for 5 minutes so the sauce stays silky
- Double the garlic if you are feeding serious garlic lovers like my family