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Garlic Butter Chicken

Garlic butter chicken with pan-seared chicken breasts and a glossy garlic-butter sauce. Golden, tender chicken is cooked through and finished with broth, thyme, lemon, and fresh parsley for a savory pan sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic Butter Chicken
  • 4 boneless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 garlic cloves minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp lemon juice to taste

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the boneless chicken breasts generously with salt and pepper. Pat lightly so the seasoning adheres.
Sear the chicken
  1. Heat the olive oil in a large skillet over medium-high heat. When it shimmers, add chicken breasts and spread them out.
  2. Sear the chicken for 6-7 minutes per side until golden and cooked through to 165°F. The surface should be deeply browned with visible caramelization.
  3. Remove the chicken and set aside. Tent loosely to keep it warm.
Make the garlic butter sauce
  1. Reduce heat to medium and add the butter to the skillet. Let it melt and coat the pan.
  2. Add the garlic to the skillet and cook for 1-2 minutes until fragrant. Stir until you can smell garlic clearly without browning it too much.
  3. Add the chicken broth and dried thyme, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over top. Ensure each breast is coated and the sauce lightly pools around it.
  2. Add lemon juice and fresh parsley, then serve immediately. Finish with bright flecks of parsley visible over the glossy garlic butter sauce.

Notes

For best browning, dry the chicken breasts well before seasoning and sear without moving them during the first minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently in a skillet so the sauce doesn’t break. Freezing isn’t recommended because the garlic-butter sauce can separate on thawing. For a lower-fat option, use half the butter and replace the rest with additional chicken broth while keeping the garlic and thyme the same.