Garlic Butter Chicken (Printable)
Tender chicken in a rich, buttery garlic sauce with fresh herbs
# What You 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
05 - 2 tbsp all-purpose flour (gluten-free if needed)
→ 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
11 - 1 tbsp chopped fresh parsley plus extra for garnish
# How To Make It:
01 - Pat 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 to internal temperature of 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, taking care not to brown the garlic.
04 - Pour in chicken broth and lemon juice, stirring to deglaze the pan and scrape up browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced.
05 - Stir in thyme and parsley. Return chicken to the skillet, spoon sauce over the top, and simmer for 2 minutes to reheat and infuse flavors. Garnish with extra parsley and serve immediately.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Dry your chicken thoroughly or it will not develop that gorgeous golden crust
- Do not rush the garlic step because burnt garlic turns bitter and ruins the sauce
03 -
- Pound thicker chicken breasts to even thickness so they cook at the same rate
- Let the chicken rest for a few minutes before serving so the juices redistribute