Garlic Butter Chicken (Printer-friendly)
Tender chicken in a rich, aromatic garlic butter sauce with fresh herbs
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp paprika (optional)
05 - 2 tbsp all-purpose flour (gluten-free if desired)
→ Garlic Butter Sauce
06 - 4 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - ½ cup low-sodium chicken broth
09 - 1 tbsp lemon juice
10 - 1 tsp fresh thyme leaves (or ½ tsp dried)
11 - 1 tbsp chopped fresh parsley (plus extra for garnish)
# Directions:
01 - Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika. Lightly coat each breast with flour, shaking off excess.
02 - Heat 2 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side, until golden and cooked through (internal temp: 165°F). Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant (do not brown).
04 - Pour in chicken broth and lemon juice, stirring to deglaze the pan and scrape up browned bits. Simmer for 2-3 minutes until slightly reduced.
05 - Stir in thyme and parsley. Return chicken to the skillet, spoon sauce over, and simmer for 2 minutes to reheat and infuse flavors. Garnish with extra parsley and serve immediately.
# Expert Advice:
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
- One pan means less cleanup and more time enjoying your meal
02 -
- Dry chicken equals better browning, so do not skip the paper towel step
- Let the pan get properly hot before adding the first batch of chicken
- The sauce thickens slightly as it stands off the heat
03 -
- Chicken thighs work beautifully here and stay juicier if you prefer dark meat
- Make a double batch of the sauce to serve over pasta the next day